curd quality calculation

[DeadlyPencil]

does anyone know the formula for determining curd quality?

[LadyV]

The Wiki did not have an exact formula but the general formula should help. The quality that matters is milk quality, rennet quality, and curding tub quality.

http://ringofbrodgar.com/wiki/Quality

[AnCap]

The Wiki did not have an exact formula but the general formula should help. The quality that matters is milk quality, rennet quality, and curding tub quality.

http://ringofbrodgar.com/wiki/Quality

Could we assume that it is the average of the milk & rennet soft-capped by the curding tub's quality in this case?

[LadyV]

The Wiki did not have an exact formula but the general formula should help. The quality that matters is milk quality, rennet quality, and curding tub quality.

http://ringofbrodgar.com/wiki/Quality

Could we assume that it is the average of the milk & rennet soft-capped by the curding tub's quality in this case?

The tub does cap as you mentioned. I am not sure how heavily weighted the milk and rennet are however. I have seen good rennet make very good cheese even with low quality milk. Try a test batch and see is all I can suggest unless someone else knows for sure.

[Marksman]

Yesterday: rennet ~q63, milk q68, curding tube q86 = curd q69

[Arcanist]

I have had 71ql curd, with 20ql milk, and 48ql rennet. So the tub does more then just soft cap the curd.

[Marksman]

I have had 71ql curd, with 20ql milk, and 48ql rennet. So the tub does more then just soft cap the curd.

Yeap. Right.

[TheTylerLee]

Curding table has the most weight, Rennet comes 2nd, milk last


milk doesnt make a huge difference to be honest.. no clue on the actual formula