Fine tuning Fior di Latte whey retention
Working on my fior di latte game for use on Neapolitan pizza baked in a 1000° wood fired oven. I'm getting consistent, repeatable results with an end product that tastes better than I can purchase locally. While it’s not dry/rubbery, I feel it could have better moisture/milkiness and want to understand the variables that can get it there. Generally following NEC recipe with thermophilic culture and vegetable rennet.
I weigh everything and have a pH meter I trust. I use sous vide for precise temp control. I keep final curd size to 3/4-1 inch and don't over stir. I'm comfortable with the stretching phase and understand the minimal handling, shiny surface and folding/whey capture process.
Milk is low-temp pasteurized (148°) from a local dairy farm and I have no issues with coagulation or yield. No calcium chloride added.
Here are some variables that I feel may have an impact.
Temperature - Been heating the milk to 100°F. I’ve seen other recipes call for 85-95°. What's preferred?
pH for Rennet - been adding @ 6.5. Seen other recommendations between 6.0-6.5. Big range. Confusing. Why?
Flocculation Multiple - 12 min floc time target. Have used 3X and 4X multiples. Feel 4X retains a little more whey. Thoughts?
Looking for advice on where I should start my next attempt. I prefer to alter one variable at a time, the area that you think will have the biggest impact would be great.
All advice is welcome and appreciated. I wouldn’t have gotten this far without the great info and help offered on this board.