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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: amiriliano on July 08, 2015, 07:53:12 PM

Title: Crottin yield question
Post by: amiriliano on July 08, 2015, 07:53:12 PM
What is the usual range of yield for crottin? Can't find it in the charts.

Thanks all!
Title: Re: Crottin yield question
Post by: FRANCOIS on July 08, 2015, 08:26:19 PM
200 to 250 grams per liter.
Title: Re: Crottin yield question
Post by: amiriliano on July 08, 2015, 08:45:33 PM
Merci!
Title: Re: Crottin yield question
Post by: FRANCOIS on July 08, 2015, 08:49:30 PM
Cheese weight at 24 hours and depends highly on your milk composition. That is a typical yield for me using NZ milk. 3.5% protein, 4% fat.
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