So, I decided to make a Tomme using the Wacheese recipe. As I was heating my milk, I realized that I didn't have the correct culture. All I had was MA11. So, in my noobness ways, I decided to give it a shot anyways.
Instead of a 30 minute ripening time, I had a 1 hour and 45 minute ripening time. Then, as I continued through the process, my pH continued dropping rapidly, right through the targets. My pH at draining was close to 6 (should have been above 6.35). Needless to say, I don't have a Tomme brining right now.
Obviously different cultures have different ripening characteristics. I read now that 4000 is quick ripening. What does the curve look like? Does the 4000 ripen fast, but then allow time to go through the process and still drain at 6.35 pH?
What is up with the MA11? Is it a slow starter, that rapidly picks up it's pace as the process continues? My ripening always seems slow.
I think I need to expand to different cultures....