Gort and Andy, thank you!
Andy,
What ph would I be looking for at that point? I did try to take some readings for future reference, but don't know an actual point it should be at. These ended up being very smooth, creamy, silky, and dense (almost like cream cheese but not AS dense), and the yield they returned was amazing. For reference, I used 4 molds filled to the top from 1 gallon, vs when I went to make a stabilized paste brie with 1 gallon, I only got a yield of 2 (of the same type of molds).
I'd like to learn your insights on affecting the texture with pH if possible