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Sailor,
Yes being in Brazil has differences. We are heading into the last week of summer now and this means the best climate for milking is ahead in the fall and winter. Temps are cooler and less mud in the forecast. We are at 3000 ft in altitude so we never get HOT, mid 80's is a really hot day, but the cows like the 50's and 60's that will soon be the norm.  Lows in the mid 30's is winter in July.
These changes, anywhere, do change the milk available and there are tools to measure fat, protein, total solids etc. I am using a nearby dairy with a full lab to analyze and I often feel I'm trying to bring to scientific numbers what "feel" and experience should be doing.
I am working on only one cheese, cheddar, to see if I can get some of this with time.
I'm still working on finding out how low I can possibly go on rennet, now down to 2.5ml/30 liter batch.

@Iratherfly: Yes, I remember you telling me this, which is what led me to her book.  A nice read. 

I do have, and really enjoyed, Paul Kindstedt's book, and enjoyed Dixon's chapter as well.  I also picked up the back issue set of his Journal.  Found some interesting  things in there, particularly on international, traditional practices, and cave construction.

Joe - I am currently at 28ml per 35 gallons or .8ml/gallon. That is about .17ml/liter or 5.1ml/30 liter. So, your rennet is obviously stronger than mine and/or it's reacting very differently to your milk. Trust your flocculation point and reduce your rennet.

ArnaudForestier - what journal is that?

Quote from: iratherfly on March 14, 2011, 05:14:48 PM
ArnaudForestier - what journal is that?

I don't know which back issue ArnaudForestier is referring to, but here's a link to Peter Dixon's journal information:

  http://www.dairyfoodsconsulting.com/publications.shtml

Brian

Thanks Brian!
I thought this was some paper magazine I didn't know about

Quote from: iratherfly on March 14, 2011, 05:14:48 PM
ArnaudForestier - what journal is that?

His collection of back issues of the Farmstead Cheesemaker's Journal.  Oude Kaas had made mention of it, and I got it some time ago. 

Sailor,

I'm using Chymax Extra. The label says 1:3000. I have heard that is a number for any milk including UHT and that my milk being fresh I would need less. Tomorrow will be going down to 2ml/30liter.
Our milk gets rennet at about 45 - 60 min after milking.