Can anyone describe how to identify this point? In some recipes it’s called to multiply curdling time by 3 or 4 to calculate the coagulation total time.
Alex-The Cheesepenter
the minute which the milk changed its characteristic from pure liquid to a thinker liquid.
actually it is hard to be measured without disturbing the pot, u can check it by using match and gently test the milk if it is start to gel
that’s what I thought, I was in doubt about
without disturbing the pot
.
I give the pot a nudge and see if it jiggles or ripples form.
The Cheese Hole
WHAT !! u r risking ur coagulate process
