My culture lost power and I'm trying to determine the right amount. Cooked cheese this season prescription Manchego, pasteurized milk 62С - 30 minutes:
# 1 - 17 litres - 1\4 tsp - maturation of culture for 30 minutes at 32C - 14 hours press.
# 2 - 23 litres - 0.55 gr - ripening culture 30 minutes at 32C - 16 hours press.
# 3 - 22 liters - 0.66 g (an increase of 20%)- the crop Matures 30 minutes at 32C - 18 hours press.
# 4 - 22 liters - 0.59 g (10%increase)- the crop Matures 45 minutes at 32C - pressing ?
Last cheese №4 has begun to make 28 March , milk morning pH 6.6-6.5, pasteurized 62С - 30 minutes, cool up to 32C and made a ferment, plums in the form of pH 6.3. Then pressing pH was 6.4 and all through the night press 15 kg. Morning March 29, pH 6.5 ? pulled from the press and are left in a form when 22S until evening. When evening came home from work and got cheese from a form, found in the plate a little serum pH 6.3. Replaced under the press 16.5 kg per night. The morning of 30 March 11 hours pH of 5.9 lunch will have 48 hours!!! pressing and pH 5.8. My goal pH 5.4 it will take about 6 hours, just get 54 hours after the discharge into the form. This long to develop acid is unacceptable, cheese garbage can?
This leaven did another 5 cheese recipe Russian cheese, time in the press from 3 hours to 22 hours. The last two cheese a little settled the amount of leaven ( 10%increase) and ripening time to 45 minutes. Time is pressing one 9 hours, the second 6 hours. Prescription cooking temperatures of Russian cheese - 105.8F and the beginning of kneading merges 17% serum, without adding water, and in the end before discharge is added 2.7% salt , and Manchego - 104F nothing is drained and not add salt.
Culture 2,500 liters 60 gr:
Lасtococcus lactis sp. lactis
Streptococcus salivarius sp. thermophilus
Laсtobacillus delbrueckii sp. bulgaricus
Laсtobacillus casei sp. casei