Coagulation, Rennet - Flocculation Time Method, When Stop Spinning & Seasonal Milk Discussion

[steffb503]

It does not seem to be a weak curd it just is very fast and then I need a longer multiplier. Kinda the same in the end time wise.
Instead of 15 mins with a 3x multiplier for a total of 30 mins I am getting 8 mins with a 4X for a total of 32 mins.
How will that effect things in the end?
Can I go less on the rennet?

[ArnaudForestier]

Steff, the longer multiplier will mean a moister curd, presuming you've kept other things constant (e.g., cutting size).  Why did you go to a 4x multiplier, from a 3x (sorry if I missed this).

Edit: I'm seeing more, now.  I think perhaps you're calling "floc" a bit early?  Wayne's got a fantastic video, very beautifully showing a great example of "the floc test."  I've forgotten where it is, sorry.  It isn't when it starts to slow down, but as Pav discusses above, when it literally is stopped in its tracks, when nudged. 

[wharris]

Homemade Parmesan
Skip ahead to 3:30

[ArnaudForestier]

Bingo!  Wayne, every time I see that video, I appreciate it more. 

I also get more jealous.  Somewhere in my travels, my old 80 qt Vollrath got lost in the storehouse shuffles.  My Beaufort hoop, a la Oude Kaas, is feeling cold and lonely. Your setup is beyond awesome.

[steffb503]

OK
more cheese today.
I think I am a bit quick on the time.
Thanks so much you guys are awesome.