Hi all -
Following Gianaclis's recipe from her excellent book, Mastering Artisan Cheesemaking. Problem is that each make, using FD, I am at 4 hours, curd is set, but pH is nowhere near target of 6.0. I'm currently at hour 4, and we're at 6.5. I've forgotten so much - my bent is to let it continue to ripen to another hour or two, hoping to get to a pH of at least 6.3 or so, then cook very slowly and staying in the 95-100F range for awhile, until hitting target of 110 at 90 minutes. I'd like more tang.
Or, more likely, let it go until it hits 6.0, regardless of time, and see what I end up with.
For reference sake, this is 1 gallon whole pasteurized, got 1.4 tsp FD that rehydrated for 5 minutes, stirred for 5 minutes; 1/4 tsp CaCl in 1/8 C cold filtered water; 8 drops single strength rennet in 1/8 c of the water, incorporated for 1 minute and ripening has been maintained at 95-98.
Edit: I should also mention the curd is set, but still fairly loose. No evidence of shrinking away from the sides, nor any layer of whey separated and on top.