CurdClock vs Curd

Cheesemaking is all about timing — and one wrong cut ruins the whole batch. CurdClock is a step-by-step timing and calculation tool for home cheesemakers. Enter your flocculation time, select your cheese type, and get the exact moment to cut your curd. No mental math. No guesswork. No wasted milk. HOW IT WORKS 1. Add rennet to your milk and start the flocculation timer 2. Enter the observed floc time — CurdClock calculates your exact cut time 3. Follow the step-by-step batch timer through pressing, salting, and aging FLOCCULATION CALCULATOR The flocculation method is the most reliable way to time your curd cut — but it requires multiplying your observed time by a cheese-specific factor (2.0–6.0). CurdClock handles this instantly. Select your cheese type, enter the floc time, and a countdown begins to your exact cut moment. RENNET DOSE CALCULATOR Enter your milk volume, rennet type (single strength, double strength, or tablet), and milk type (raw or pasteurized). CurdClock returns the precise dose in teaspoons and milliliters, plus the correct dilution water amount. STEP-BY-STEP BATCH TIMER Follow 12+ timed steps per recipe — from heating milk through pressing. Change your start time and every step recalculates automatically. The same feature home cheesemakers have been building spreadsheets for. (Pro) AGING TRACKER Track multiple cheeses aging simultaneously. Color-coded status shows what needs attention today: green for on schedule, yellow for action due, red for overdue. Never forget to flip your Gouda or wash your Brie. (Pro) PRO FEATURES — $4.99/month - 15+ cheese recipes (Gouda, Feta, Brie, Parmesan, Havarti, and more) - Unlimited batch log history - Unlimited aging tracker - Flip and wash reminders (push notifications) - Batch notes - Custom recipe builder FREE FEATURES - Flocculation calculator (unlimited) - Rennet dose calculator (unlimited) - 3 built-in recipes: Farmhouse Cheddar, Quick Mozzarella, Whole Milk Ricotta - Batch timer (1 active batch) - Batch log (last 5 batches) - Aging tracker (1 cheese) PRIVACY FIRST No account required. No internet connection needed. All batch logs, aging records, and preferences are stored locally on your device only. Nothing is sent to any server. DISCLAIMER CurdClock provides timing guides based on general cheesemaking principles. Always follow your specific recipe instructions and verify curd readiness by physical inspection (clean break test). Results vary based on milk source, rennet brand, temperature, and conditions. This app is not a substitute for recipe instructions or professional cheesemaking guidance. Terms of Use (EULA): https://www.apple.com/legal/internet-services/itunes/dev/stdeula/

Every number a home cheesemaker has to get right — in one offline app, with every formula traced to a named source. Curd does the math that stands between you and a ruined batch, then carries the batch into the cave with a flip-and-wax aging log. No subscription. No account. No internet required. THE CALCULATORS • Yield — enter your milk volume and cheese style, get the cheese weight to expect. Hard cheeses use the Van Slyke formula (fat + casein + moisture) when you know your milk; everyone else gets style-typical yields (cheddar, gouda, brie, mozzarella, chèvre and more). • Rennet — milk volume and rennet form (liquid single or double strength, tablet, or IMCU rating) → exact drops, milliliters, or tablet fraction, with the standard dilution note. • Culture — scale a direct-set (DVI) packet rated for any number of gallons down to your pot, mesophilic or thermophilic. • Calcium chloride — the fix for store-bought milk that won't set: the right dose per gallon, and the warning never to use it for mozzarella. • Brine — target salinity in percent or salometer degrees → salt weight and water, anchored to the 26.4%-salt saturated-brine reference. • Mozzarella acid — citric acid per gallon to hit the pH 5.2 stretch window for 30-minute mozzarella. THE AGING LOG Log a make — style, milk volume (carried straight from the yield calc), and date — and Curd computes the ready-by date and the target temperature and humidity band for that style. A per-style flip / turn / wax / wash schedule with optional reminders means you never forget to turn the gouda. A glanceable cave view shows what's aging and when each wheel is ready. EVERY NUMBER HAS A SOURCE Curd doesn't invent values. Yield, dosing, brine, and aging numbers are drawn from Gianaclis Caldwell (Mastering Basic & Artisan Cheesemaking), Ricki Carroll (Home Cheese Making), the Van Slyke yield formula, and the Cheese Science Toolkit — each cited in the app. BUILT RIGHT • Works fully offline — your kitchen, your data, no cloud. • Metric and US units throughout (liters/gallons, grams/ounces, °C/°F, % and °SAL). • Dark theme, full Dynamic Type, and VoiceOver labels on every result. • Universal — iPhone and iPad. Curd is a reference tool for home cheesemakers. It shows published formulas and your own inputs; it is not a substitute for your own judgment, a calibrated thermometer, or food-safety guidance from your local authority.