Cheesemaker @spklmtn checking a vat of milk for Flocculation ("flocc") after the addition of rennet. It's a subtle change, but when the milk starts forming slightly thicker rivulets as it flows off the knife, we can know that coagulation and curd formation has begun.
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  • jasperhillfarmCheesemaker @spklmtn checking a vat of milk for Flocculation ("flocc") after the addition of rennet. It's a subtle change, but when the milk starts forming slightly thicker rivulets as it flows off the knife, we can know that coagulation and curd formation has begun.

  • petoskeycheese😍
  • icravejewels@jasperhillfarm do you sell your cheeses around the country?!!
  • lineandlabel🙌
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