I'm so new to cheesemaking that the learning curve is still quite steep. I made a Tomme yesterday using Caldwell's recipe from her fantastic book. I had cut the curd and was holding the temp at 100 F when I checked the pH. It was at 5.2 already! Agh, what to do! Then I remembered Geanaclis said that if that happens, remove some of the whey and replace with water. Magic! (for me anyway). The pH went to 5.45 and the rest of the make proceeded flawlessly. I know this is no big deal for most of you, but it was a real magical moment for me. I feel like I'm really learning to make cheese not just following a recipe.
BTW, how do you pronounce Geanaclis? I'm saying it Geeah-nahklis. Is that right?