Rennet Curd Setting Times: Flocculation Technique

[DeejayDebi]

Here's the chart I put together for floculation and acidification I can never remember the multiplers.

[zenith1]

Deb-thanks for sharing the chart. The pieces are falling into place(slowly ).

[DeejayDebi]

There is a whole lot of information available when it come to food - it can make you crazy to think about it.

[Alex]

Somebody please help me understand, what is the final time untill cutting?
The multiplied time or the total time, i.e. the flocculation + the multyplied time?
It seems that is time for me to try it out.

[Cheese Head]

Alex, it is the total time, not remaining time, more info here.

[Baby Chee]

Good info.  Thanks for that sheet, Debi.

[vogironface]

Per Sailor's recommendation I am now using Floc time.  Thanks to all who have educated me on this particularly linuxboy and FRANCOIS .  Debi, thanks for the chart.  I have printed it on a half sheet and attached it in my cheese log.