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Hi,

Attached to this message is an excel work book with a number of different pages for calculating various cheese related things, such as floc times, PSI, cheese density, etc.  The heat rise chart has helped me really improve my scalding technique (or, at least to know when I've blown it!).  I've posted this on some other threads as I didn't realise there was this section on the forum.

- Jeff

The version attached here was updated Nov 2, 2014.

I've updated this to include a page that will calculate protein to fat ratios. 

- Jeff

Not sure what happened, but I just realized I must have uploaded the wrong file.  I've remade the protein fat ratio page and it should be in this version.  I've removed the the other ones.  Let me know if this isn't working.

- Jeff

Jeff,
this is done with such good thoughts and love to all, who makes the cheese! I don't have enough words to Express my deepest respect.

Thanks Pavel!  I hope it is of some help.  But remember, it is important to understand the why behind these caculations.  These make doing it easier, but are no substitute for understanding.

- Jeff

Jeff,

What a great tool. Thanks a bunch for the effort and sharing!
Will def keep this handy for my cheesemakes.

Kat

This is great Jeff.  You are a legend!  A cheese to you.

Thanks Kat and Jim.  I use this with every make.  It makes sense for me, and I hope the notes I've included in it describe what the pages are for well enough to be usable.  Most of it is, more or less self explanatory for the home cheesemaker, and I hope that leans to the more than the less!

- Jeff

I can't believe this thread was here all that time and I only came across it today. An excellent tool, Jeff! Well done! and thanks for sharing!!!

A cheese for you!

Another cheese as well as a big THANK YOU !

I have this downloaded as well.

No problem guys, hope it's useful.

- Jeff

Hi All,

Just found a bug on the protein to fat ratio page.  Rather than put the amount of fat and/or protein, you are supposed to put the percentage (i.e. if you had something that said 6.6g in 200 ml, the instructions say to put 6.6 but you should put 3.3 - I always put things in based on 100 ml units, so never noticed anything).  Anyway, I've updated the file at the top of the thread, and also the one a few posts down, so all attachments in this thread should be current as of Nov 2nd, 2014. 

- Jeff

Jeff,
  Wonderful stuff----just one big problem for me----I'm shade blind----I'd have to have my wife leaning over my shoulder, telling me what color I'm looking at-----which is one of the reasons I hesitate making natural rinds---I couldn't tell a black mold from a green, red or blue!!
  Am not excel savvy------can the colors be changed?
Qdog

Hi QDog,

I've  removed most of the colours in this one (CheeseTools_BW.xls), and bolded all the text.  I've left cells that produce results (i.e. don't put anything in them) in light gray.  Let me know if this is more readable for you. 

Wow Jeff----I wasn't asking you to change the colors----but that really works for me----thanks so much---you are surely a prince of international cheese-makers!!!

Qdog