I've been looking for the flocculation chart with pH targets that I saw yesterday. I know it's here somewhere, and I should have bookmarked it.
Please help!
Thanks,
Alice
FINALLY found it:
https://cheeseforum.org/Making/Curd%20-%20When%20To%20Cut.htm (https://cheeseforum.org/Making/Curd%20-%20When%20To%20Cut.htm)