Author Topic: target acidity schedule - queso fresco  (Read 648 times)

Offline klschnepp

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target acidity schedule - queso fresco
« on: December 04, 2012, 02:03:17 PM »
I am trying to establish a target acidity schedule for queso fresco and cannot find anything (these are the days I wish I made cheddar).   Interested in any data anyone has.  TA preferred, but really looking to see if anyone has any info.   Thanks!!!


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Offline linuxboy

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Re: target acidity schedule - queso fresco
« Reply #1 on: December 04, 2012, 02:13:40 PM »
Which variant? The ones here made in the US are generally 6.0 -6.2. Ones made in Mexico vary. Sometimes go as low at 5.0
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Offline klschnepp

  • Medium Cheese
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  • Location: London, UK
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  • making Mexican cheese in South East London
    • Gringa Dairy
Re: target acidity schedule - queso fresco
« Reply #2 on: December 05, 2012, 03:09:08 AM »
I am interested in both.  Also would be interested in any insight you have into what is driving the regional variation.  Do you know what is the main differences in starter profile that are creating such a variance??