Traditional Cheddar, PH Markers Needed

[rolsen99]

I would like to try another Cheddar, monitoring PH this time.  It will be interesting to see if it makes any difference in my yields (low on my 2 cheddars).

Can someone please point me in the direction of a proven Cheddar recipe with PH markers?

Thanks!

[bbracken677]

This is one I have used and has pH markers listed.

[linuxboy]

That's decent as a safe harbor type recipe. But there are actually considerable variations in "traditional". because traditional where? Ireland? Britain? American west? American east/Vermont? New Zealand? The acidity schedules differ, as do pitch rates. Some use predominantly TA, some pH.

[rolsen99]

This is one I have used and has pH markers listed.

Thanks!  I will give this a go, this weekend hopefully.

That's decent as a safe harbor type recipe. But there are actually considerable variations in "traditional". because traditional where? Ireland? Britain? American west? American east/Vermont? New Zealand? The acidity schedules differ, as do pitch rates. Some use predominantly TA, some pH.

Point taken regarding "traditional" cheddar.  I didn't think about regional variations.  Curiously, what do you mean by "harbor type".

[linuxboy]

Safe harbor, meaning a good, all-purpose, safe recipe to use for a commercial, bulk cheddar.

[rolsen99]

Gotcha.  Thanks!