Hi guys,
This weekend I'm going to make a Romano using a new recipe. Upon reading this recipe I found one section that has confused me.
This section concerns the proper time to cut the curd. The direct quote reads: "Check for the curdling point and multiply this time by 2 to get the time to wait from adding rennet to cutting, e.g. 8 min. x 2 = 16 min."
My question is this.....
What is the curdling point?
I've been making cheese for several years now, but this is the first time I'm going to try to use directions that speak of a curdling point. Does this have to do with the time it takes for the starter to actually begin to work, or something else?
The reason that I've decided to use this particular recipe is becasue it does give various Ph target levels at different points of the make.
If anyone can help me out with this I would really apprecaite it.
Dave
Curdling point is same as flocculation point. I've posted before on the topic, and Debi created a cheat sheet. If you can't find it lemme know and I'll find the threads.
likespace, here is one post that dealt with it or at least the one that got my attention and motivated me to try this. I did it on my last cheddar and it really made a difference I think.
https://cheeseforum.org/forum/index.php/topic,1880.0.html (https://cheeseforum.org/forum/index.php/topic,1880.0.html)
And here is the cheat sheet. https://cheeseforum.org/forum/index.php/topic,1881.0.html (https://cheeseforum.org/forum/index.php/topic,1881.0.html)
Good luck.
Hey guys, thanks for the information.
I guess I'll be floating and spinning a sanitized bowl in my cheese milk tomorrow. That should be something different for me. :)
Honestly, I do appreciate the information. Hopefully this will give me yet one more edge to turning out an acceptable example of a given cheese variety.
Hope everyone is enjoying their weekend.
Dave
Hey guys,
I tried this method yesterday on a batch of cheddar and it worked out great.
I normally wait for 45 minutes to cut the curd on this variety of cheese but using the above method I was able to cut a nice firm curd in 39 minutes.
Now I realize that this is not much different but I still think I'll be using this method in the future.
Thanks for the advice.
Dave
That's 10 minutes on one step that could completely change the curd structure.
The advantage is predictable results. If you want a moister cheese, just increase you floc multiplier next tiem.
Sailor,
Consistency is exactly what I have been thinking about.
Since I don't weigh my starter on a digital scale and since I don't always heat my milk to the exact same temperature and since my milk no doubt changes at different times during the year, I'm sure this all affects how quickly or slowly a curd will set.
By using this method I'm not relying on time but instead on when the milk begins to floc. That alone tells me that this is the better method to use.
I will admit that I was a little nervous about spinning a bowl after adding rennet since I won't even let anyone in the kitchen, after renneting for fear they will "shake" the vat by walking across the floor. Regardless it was easy to tell once flocculation had begun and I stopped spinning immediately.
Now I do have one question....
Do you remove the bowl from the top of the curd once floc. begins, or do you leave it there until you are ready to cut?
I took the bowl out of this batch of cheese but it had formed a little suction and gave a little audible "pop" when I lifted it from the surface. I was afraid that this would cause me problems but everything ended up going fine.
Just wondering what everyone else does.
Dave
I have actually been using one of those little plastic icecream cups about the size of your hand. Very light and I can tell real quick if it's ready and yes I remove it right after I note the time.
Thanks Debi....
That's exactly the information I was looking for.
Dave
My 14 year old golden retreiver LOVES the flocculation method - she gets to lick the bottom of the "spinning bowl".
Hey, good idea Sailor. I might see if my wife wants to do that!
Ummm...
Was that weird? :)
Dave
Dave, Dave, Dave... You're gonna make me lose another cheese. ;D
Yes Dave that was very weird! ::)