Author Topic: Traditional Cheddar, PH Markers Needed  (Read 701 times)

Offline rolsen99

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Traditional Cheddar, PH Markers Needed
« on: January 09, 2013, 09:16:32 AM »
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!


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Offline bbracken677

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Re: Traditional Cheddar, PH Markers Needed
« Reply #1 on: January 09, 2013, 09:20:32 AM »
This is one I have used and has pH markers listed.

Offline linuxboy

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Re: Traditional Cheddar, PH Markers Needed
« Reply #2 on: January 09, 2013, 01:05:57 PM »
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.
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Offline rolsen99

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Re: Traditional Cheddar, PH Markers Needed
« Reply #3 on: January 09, 2013, 01:53:32 PM »
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".

Offline linuxboy

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Re: Traditional Cheddar, PH Markers Needed
« Reply #4 on: January 09, 2013, 01:59:42 PM »
Safe harbor, meaning a good, all-purpose, safe recipe to use for a commercial, bulk cheddar.
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Offline rolsen99

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Re: Traditional Cheddar, PH Markers Needed
« Reply #5 on: January 09, 2013, 02:13:44 PM »
Gotcha.  Thanks!