Cheddar style cheese page 273 of G. Caldwells books Mastering Artisan Cheesemak

[Dorchestercheese]

This may be an english question but here goes.
On page 272 last sentence...'Hold, and stir for 45-60 minutes'  Does this include the 30 minutes it took to get to 102F or in addition to the 30 minutes?  I reached pH at 45 minutes total after cutting curd.  Did i get there too fast and not stir the curd long enough to dry it out? Or was it ok?  Its a detail but a detail that could cause a drier curd?

[awakephd]

I would interpret it to mean 45-60 minutes after reaching 102°. I have found that part of what makes this an art, rather than a science, is getting all the variables to meet at the right point - pH, dryness of curd, heat, and then later pressing or cheddaring time vs. pH.

One thing I want to look into more is the issue of buffering - some things in milk will buffer the pH, slowing down its progression. But I need to go back and read more - I recall seeing this, but at the time it kinda went in one ear and out the other.

[Dorchestercheese]

Can't change but so much of Mother Nature but how do you work with her.  I read it that way too.. need to cut back on the inoculate with the raw milk I guess..I stopped at the pH

[Duntov]

I have been in the situation also with too fast acidification.  A pinch of baking soda has helped me out without any ill effects.  I also use it to adjust my brines sometimes.