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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: hoeklijn on May 06, 2012, 03:29:11 PM

Title: Document about flocculation?
Post by: hoeklijn on May 06, 2012, 03:29:11 PM
Before I posted this question I did a lot of reading on this board, but still I think it is hard to gather all info that I want about this subject.
Until now I simply follow the recipes from this forum, 200 easy... of Tim Smith and not without success I dare to say.
Nevertheless I want to know what people are talking about when I read about flocculation, multipliers and their values for different types of cheese.
My questions is: Is there something like a standard document about this subject, preferably with a table that can be used as a starting point?

-Herman-
(The more I read, the less I seem to know...)
Title: Re: Document about flocculation?
Post by: Cheese Head on May 07, 2012, 02:24:44 AM
Hi hoeklijn, our Wiki: Curds, When To Cut (http://cheeseforum.org/articles/wiki-cheese-curds-when-to-cut/), explains the Floc and other methods and includes a Floc Table, otherwise ask for more details!