Manchego help needed

[Likesspace]

Hi guys,
I'm going to take a break from my Cheddar obsession and have decided to give Manchego a try.
This is a cheese that I've never made before, but I have read some rave reviews about the flavor and texture of this varietal.
So, here's my question......
Could someone supply me with Ph markers that I need to keep an eye on during the make? Since I've been using a Ph meter I really hate to make anything without it.
Any information anyone can provide would be greatly appreciated since I haven't been able to find a thing online.
Also, what floc. multiplier would I use to determine the cutting time on this type of cheese?
Thanks in advace.
Dave

[DeejayDebi]

The only thing I have for manchego is a study with ewe's milk. I found it useful to create a recipe though.

[Likesspace]

Debi....
Thanks for that link!
I'll give it a read as soon as I get the chance.
I'm not sure I'll even be able to make cheese this weekend since my life has all of a sudden gotten busy, but if you could post your Manchego recipe I would really appreciate it.
Have a great weekend.

Dave

[DeejayDebi]

This is my original recipe. I think I made a few changes like air drying for a few days but I lost my database last weekend and this is from an older backup. I believe we had a discussion about it it here somewhere.

Manchego - Deejays - adapted from various cheese descriptions

Ingredients:
1  gallon whole Milk.
1/4 teaspoon Mesophilic Type B Culture (CHOOZIT™ Mesophilic Aromatic Type B)
1/4 teaspoon Thermophilic Type B Culture (CHOOZIT™ TM 81)
1/4 teaspoon Lipase Powder
Rennet per manufacturers instructions
Salt for brine
Olive Oil
1/2 teaspoon Calcium Chloride (if using pasturized milk)

Procedure:
Heat milk to 86°F.
Add calcium chloride if needed and sir well.
Add  Mesophilic and Thermophilic culture and mix well and leave for 45 minutes.
Mix the lipase powder in 1/4 cup water and let stand for 20 minutes.
Add lipase mixture to the milk and stir gently for 1 minute.
Mix Rennet per manufactures instruction in 1/4 cup of pure water and add to the milk and mix completely.
Once a clean break is achieved cut curds to about 1/2 inch cubes and rest for 5 minutes.
Whisk the curds into rice-size pieces.
Heat the curds to 104°F at a rate of 2°F every five minutes. This will take  about 45 minutes. Stir occasionaly  to keep curds from matting together.
Rest curds for 5 minutes.
Pour off excess whey.
Drain curds in cheese cloth line collander.
Place curds into a mold, and press with 15 pounds pressure for 15 minutes.
Flip the cheese and press again with 15 pounds pressure for 15 minutes
Flip the cheese and press again with 15 pounds pressure for 15 minutes
Flip the cheese and press again with 30 pounds pressure overnight.
Unwrap cheese and soak medium brine for 6 hours at 50-55°F turning every hour.
Remove cheese from mold and air dry at 50-55° F  with a relative humidity of 80-85%.
Turn cheese every day for about a week.
Cheese should age for 1 month or longer (3 is better).
Rub with olive oil to keep rind from drying out.
Vacuum seal after 2 to 4 weeks based on level of humidity.