I am trying to work on my cheese flavor, I had some come out bitter that I made last summer. I was very careful when making this one, I used a recipe that has made me really good cheddar in the past and I was very careful to do everything correctly. I calibrated my ph meter before starting and recorded the ph level at every step along the way.
This is the first one that I ever pressed in the pot, and it knitted very nicely. I pressed it at 40lbs for 12 hours. Since it was knitted so nicely I did not increase the pressure and continue for another 24 hours like the recipe said. Does anyone know if I screwed up by not doing this? It just seemed like it would possibly make it dryer and it looked so nice. Maybe after I cut into it I will have my answer.