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.

A coincidence?  Just an hour ago as I was renneting a Gouda, I was wondering what would happen if one would allow the curd to go beyond the clean break stage.  Thanks for the info.  As to the toothpick floating idea, I an really skeptical.  It reminds me of those good ole boys in the country who say that if you put the hair from a horse’s tail in a tank of water it will come to life - evidenced by its movement.  The spoon idea seems more meritorious, but my finger just really loves the “feel” of a solid curd as it sinks in for the test.

Hmm.. I just see how well my thermometer is suspended in the curds, if its well supported then their ready.

Green Cheese Maker - 21 February 2009 01:45 PM

  The spoon idea seems more meritorious, but my finger just really loves the “feel” of a solid curd as it sinks in for the test.

Fine, if you have the experience to use the finger test, if not the ‘Droopy Spoon’ is a good learning aid.In fact this afternoon I used it on a parmesan, the recipe said 30 minutes, using the ‘Droopy Spoon’ I extended it to 50 mins, best ‘clean break’ to date.
I posted that this morning, this afternoon I gave the tooth pick a try, a dud, didn’t work for me.