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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: berrys66 on January 30, 2011, 07:45:12 AM

Title: Coagulation, Rennet - Flocculation Time Method, Video
Post by: berrys66 on January 30, 2011, 07:45:12 AM

I made this short video of how to do the "spinning bowl" flocculation test:

Flocculation test (http://www.youtube.com/watch?v=VbxdJD21_5A#)

Thought this might be useful ...

[edit]
It shows the test at 10 minutes, 12 minutes and 14 minutes. At 12 minutes you can see that there is a very slight resistance to movement. The flocculation point was possibly actually reached about 30 seconds before the footage at 14 minutes - the bowl would still move given a gentle blow (rather than a nudge with a finger) at 13 minutes.
[/edit]

Title: Re: Coagulation, Rennet - Flocculation Time Method, Video
Post by: tananaBrian on February 01, 2011, 03:01:21 AM

Very nice!  For a newb like me, that video answered a bunch of questions... like what kind of bowl to use, how much the initial flocculation would resist the bowl, how hard you spin and nudge it etcetera.  Thanks!

Brian

Title: Re: Coagulation, Rennet - Flocculation Time Method, Video
Post by: zenith1 on February 01, 2011, 03:24:02 AM

nice short and to the point video, thank you.