Does anyone have Manchego PH targets?

[vertlook]

Hi,
I just got my PH meter, want to try to make Manchego.Going to use JOHN's recipe here:
https://cheeseforum.org/articles/2010/12/manchego-cheese-making-recipe/
Found plenty of posts people, making manchego but no PH marks.
Does anyone have it?
Any other recommendations?
Thanks!

[linuxboy]

Which milk?

[zenith1]

Hi Vertlook- I came by this post by LB from an earlier thread, maybe it will be of help.

Re: flocculation factor
« Reply #3 on: October 29, 2010, 07:05:44 PM »

    * Quote

mm, you could, with 1/2" curd, but your moisture might be a touch low in a normal cook, and if you're actually using sheep's milk, the curd might be a bit too delicate, so you'd need to heal longer.

So, in terms of Manchego, you're trying to balance the rate of acid development with the moisture level. So long as you hit those moisture targets, it's pretty forgiving on the acid. A drain of 6.1-6.3 works just fine because it's acidified mostly in the mold. A 6.3 would take longer to age and would need brine pH of 5.3. A 6.1 could be normal brined at 5.4.

The Manchego flavor mostly comes from the bacilli adjunct in commercial manchego because the milk is pasteurized, and to a degree, the l lactis ssp cremoris also contributes, so it's not drastic if your drain targets aren't that exact.

For the summer milk, if you used a 2x, that Manchego will age for you for a long time with the lower moisture. If you hit 35%, it could age for 2-3 years easy and have awesome flavor.

[vertlook]

Thanks guys.
Going to use regular pasteurized homogenized whole cow milk.

[linuxboy]

cow manchego is:

rennet: 6.5
drain: 6.2
brine: 5.3

6 mm curd, 3x-3.5x floc

[vertlook]

Thanks a lot guys, just made it, see my other post with a pic.
Guess will send a testing notes in a month  :P

[Dayspring Dairy]

I know this is an older post, but what would be the pH targets for Manchego made with sheep's milk? Thanks!