I will not be detailing the saga of the cloth in this thread. Please refer to the equipment room. Thank you for attention to this matter, please direct all questions to the administration.
Now that, that is out of the way. I just finished watching The Day the Earth Stood Still, they should have called it the Day My Brain Stood Still, stupidest, weakest plot in the history of cinema.
Oh sorry we were talking about cheese.
Ryan, Ryan, Ryan, of course I monitored PH. I almost mointored it with acid titration but thought that, that might be over doing it at this point. My text books call for titration readings at different points. For the parmesan it's only after rennet is added, so I figure by that point it doesn't matter I can't change anything unless I'm taking readings every 5 minutes checking for change so I said screw it. My PH was on target I got a PH off of the press whey at 5.6, which is pretty good.
Ryan, sorry about the phone, I was seriously distracted, my GF just showed up for the weekend my brother had a voluntary case of terets and I noticed that one of my deck chairs was out front of my house. I was like what the hell is my chair doing there? I brought it back to my REAR deck and it was dry, and it had been raining all day. Then I noticed that it hadn't been peeling like the other chairs. So I must assume that one of my neighbors at one point had taken my chair, or something? I do have video surveillance on my property, I'll have to check it out at some point. So if I wasn't very helpful it's because I had a lot on my mind and I just finished making the Parm and was complining my mental notes.