Curdling Time
Posted: 19 April 2009 07:44 AM   [ Ignore ]
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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.

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Alex-The Cheesepenter

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Posted: 19 April 2009 09:29 AM   [ Ignore ]   [ # 1 ]
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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

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Posted: 19 April 2009 10:49 AM   [ Ignore ]   [ # 2 ]
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that’s what I thought, I was in doubt about

without disturbing the pot

.

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Posted: 19 April 2009 11:26 AM   [ Ignore ]   [ # 3 ]
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I give the pot a nudge and see if it jiggles or ripples form.

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The Cheese Hole

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Posted: 20 April 2009 01:28 AM   [ Ignore ]   [ # 4 ]
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WHAT !! u r risking ur coagulate process

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