Batch 2 of 3 of the Parm Marathon.
There are just a couple of tweaks here.
Adjustments1>2.0g of TA61 (was 1.6g)
2>9.08g of Kid Lipase (was 10.9g)
3> gonna try and measure floc time.
Indredients:24gal 2% past/homogenized milk(2.0g) TA61(2.8g) LH100 9.08g Kid Lipase12 tsp CaCl2 (1/4cup)18.5ml rennet dilluted in 3.1 cups of distilled water Data:Time | Task | Water Temp | Milk Temp | pH |
9:35 | Start | 110 | 52 | 6.81 |
9:36 | added CaCL | 110 | 52 | 6.75 |
9:38 | Started heating | 110 | 52 | 6.70 |
10:15 | added culture | 97 | 90 | 6.58* |
10:56 | added rennet | 97 | 93 | 6.49* |
11:09 | Floc Time (13min) | 97 | 93 | no data |
11:22 | Floc Time X2 | 97 | 93 | no data |
11:23 | Curd Cut | 97 | 93 | 6.60** |
11:28 | end of 5 min heal, begin cooking. | 97 | 93 | no data |
12:45 | end of cooking | 133 | 124 | 6.30 |
Comments*My milk is very very acidic. not sure why.
I re-calibrated my pH meter and still my milk is just getting very acidic.
Does milk sitting in a 45-50 deg garage floor get more acidic?
**Seriously? what the hell?....[very frustrating...]