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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

Title: Tallegio
Post by: steamairship on November 09, 2013, 08:43:55 AM
Can anyone point me to a Tallegio recipe that includes ph and flocculation?
Title: Re: Tallegio
Post by: linuxboy on November 09, 2013, 03:41:47 PM
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.
Title: Re: Tallegio
Post by: steamairship on November 09, 2013, 10:01:13 PM
Thank you
Title: Re: Tallegio
Post by: steamairship on December 26, 2013, 10:38:18 AM
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.