Managed to track down some Non Homogenized milk and decided to have another go at a Colby.
My first attempt I used store bought milk and rennet tablets, this time I used Non Homo milk and liquid rennet. I used the recipe from the recipe section here in both instances and this time took plenty of PH readings as well.
I was surprised how firm the curds were this time round and I'm not sure if it's the Rennet or the milk that has made the difference
Here are the PH readings throughout.
Start milk 6.8
After Ripening 6.6
Curd cut 6.4
temp raise 6.3
1/2 whey removed 6.1
Salted and milled 5.8
First press 5.6
I'll be honest and say I have no idea how close I was to the ideal as far as PH levels are concerned but I am hoping it's close.
As far as the pressing goes I am also trying something new, my air cylinder press that I am in the process of refining.
Still trying to get my head around the pressure idea and here is what I have done.
I am using a 5.5" follower
15 minutes at 1 psi, should give me 20lb
15 minutes 1.5 psi, should give me 30lb
12 hours 3 psi should give me just over 50lb.
If anyone can see something amiss here I would really appreciate a heads up, especially with the ph and psi issues as I am really struggling with this.
Here are some photos of the day so far.
I think I added to much Annatto