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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: CdnMorganGal on October 06, 2011, 03:19:41 PM

Title: Coagulation, Rennet - Excessively Fast Curd Formation
Post by: CdnMorganGal on October 06, 2011, 03:19:41 PM
I am thinking of trying a new cheese - Domiati - recipe from the 200 Easy Homemade Cheese Recipes.  After adding the rennet, you are supposed to wait 2 hrs, maintaining a temperature of 100F, then check for clean break.  What should I do if I get a clean break before the 2hrs? ie) at 45min, do I cut the curds, or wait the full 2 hrs?  Thanks.
Title: Re: Coagulation, Rennet - Excessively Fast Curd Formation
Post by: Sailor Con Queso on October 06, 2011, 04:50:25 PM
You need to learn the flocculation technique aka "spinning bowl". Search the Forum. There have been many discussions.
Title: Re: Coagulation, Rennet - Excessively Fast Curd Formation
Post by: linuxboy on October 06, 2011, 04:58:18 PM
Domiati is 5-6x multiplier. Target MFFB is high, 60-65%.
Title: Re: Coagulation, Rennet - Excessively Fast Curd Formation
Post by: CdnMorganGal on October 06, 2011, 09:11:21 PM
Thank you - I think I will start using flocculation.

MFFB refers to ???

Title: Re: Coagulation, Rennet - Excessively Fast Curd Formation
Post by: linuxboy on October 06, 2011, 09:14:38 PM
moisture in fat free basis. :) Lots of info in past threads if you want to learn more :)
Title: Re: Coagulation, Rennet - Excessively Fast Curd Formation
Post by: Cheese Head on October 06, 2011, 11:42:04 PM
Also, there's some info on floc method compiled in our Wiki: Curds, When To Cut (https://cheeseforum.org/articles/wiki-cheese-curds-when-to-cut/) article.

MFFB is in our Glossary (https://cheeseforum.org/articles/glossary/).
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