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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: steamairship on November 09, 2013, 08:43:55 AM
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Can anyone point me to a Tallegio recipe that includes ph and flocculation?
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Delta pH to rennet .1 or a little less, not below 6.55
time to floc 12 mins or a little longer
multiplier 4x
Curd size, pretty big... 5-8 cm.
Drain target 6.4-6.45
Salt target 5.3
for rind and culture, pick the ones you like. make sure if you are not using a complex morge that you include a deacidifier yeast for the b linens.
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Thank you
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Thanks linuxboy...big curd your acid call. Floc was much later ...moist paste Did this with raw milk... sensational. Used 10cm square mold. Going to try for a taller mold.