Glossary / set-time
Set time
Set time
The minutes between adding rennet and cutting the curd. A flocculation check — a sterilised cap spun on the surface — gives the multiplier: flocculation time x 2.5 to 3.5 is the set, depending on how moist you want the cheese.
Records that use it
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Paneer: A 90 C Acid Set With a Six-Kilogram Press
Fresh · 1 days · pH 5.2 · 52%
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Ricotta From Yesterday's Whey: Why Acid Timing Beats Temperature
Fresh · 1 days · pH 5.6 · 70%
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Thirty-Minute Mozzarella With Citric Acid: The Two Numbers That Decide It
Fresh · 1 days · pH 5.3 · 58%
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Buffalo Mozzarella: Acid-Developed Stretch at pH 4.9
Fresh · 2 days · pH 4.9 · 62%
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Fresh Cheddar Curd: Cheddaring for the Squeak, Not for the Cloth
Fresh · 2 days · pH 6.2 · 45%
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Fromage Blanc Without Rennet: A Twelve-Hour Lactic Set
Fresh · 2 days · pH 4.5 · 72%