Another nuggett from the book I’m wading through, regarding ‘Clean break’.
Like many others I suffer as to deciding when to ‘hack’ at the curds. Too early and you’ll get mush, too late and it’s even worse. The ‘expert’ in the book offers the following as to how to decide.
Note the exact time the Rennet is added, float a toothpick in the pot, when the toothpick stops moving note the time. Note the time from addition to stop moving, then multiply that answer by 2.5.
Example. Rennet added at 10.00, toothpick stops at 10.20. So time to start coagulation is 20 minutes, multiply by 2.5 equals 50. Add 50 to 10.00, makes the cut time 10.50. Simple? At least you’ll get an approximation.
He also supplied the following. Called the ‘Droopy Spoon’. Close to the ‘supposed’ cut time take a teaspoon and from the edge of the pot lift out approx 1/2 teaspoon and note the rise of the curd, discard after sampling, early the curd will collapse into the spoon. As the coagulation proceeds the curd will get firmer and stand higher in the spoon. The ideal condition is the appearance of an ‘Ice berg’ standing up with hard firm edges. As the cut point passes so the curd starts to collapse again, ending up with a mush which will never make a good cheese.
Another added point. It’s better to cut slightly early than late. Early, then the curd will ripen up to catch up with you, late and the games over!
Hope this is helpful, I know there are dozens of ways to determine cut time, but these are two I hadn’t heard of.