Author Topic: Fourme d'Ambert - pH Targets  (Read 874 times)

Offline Hande

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Fourme d'Ambert - pH Targets
« on: July 25, 2011, 11:32:37 AM »
Hi,
I have plan to make raw cow milk Fourme d'Ambert.
Can I use Stiltons ph markers for that ?  renneting 6.45 / drain 6.0 / brine 4.6 .

Hande


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Offline Sailor Con Queso

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Re: Fourme d'Ambert - pH Targets
« Reply #1 on: July 25, 2011, 12:31:03 PM »
The acidity at renneting should be a drop of around .1 pH. So, if your milk starts at 6.65 you should rennet at 6.55, etc.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline Hande

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Re: Fourme d'Ambert - pH Targets
« Reply #2 on: July 25, 2011, 01:29:05 PM »
Thank you Sailor.
Ok, renneting after .1 drop.
How about drain is it 6.0 ok or pit earlier ?

Hande

Offline Sailor Con Queso

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Re: Fourme d'Ambert - pH Targets
« Reply #3 on: July 25, 2011, 05:09:25 PM »
Fourme d'Ambert is a little sweeter with less of an acidic aftertaste than Stilton. So, I drain Fourme d'Ambert at 6.1-6.2 and hoop at 4.8-4.9.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline Hande

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Re: Fourme d'Ambert - pH Targets
« Reply #4 on: July 25, 2011, 11:32:09 PM »
Ok, thank you for advice.
Today is time to make new Fourme d'Ambert  ;D

Hande


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Offline Tomer1

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Re: Fourme d'Ambert - pH Targets
« Reply #5 on: December 07, 2012, 09:35:54 AM »
Fourme d'Ambert is a little sweeter with less of an acidic aftertaste than Stilton. So, I drain Fourme d'Ambert at 6.1-6.2 and hoop at 4.8-4.9.
Did you mean salt at 4.8-4.9?
Or does it require somekind of cheddaring process\pot acidification im unaware of?
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