CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: rolsen99 on January 09, 2013, 03:16:32 PM
-
I would like to try another Cheddar, monitoring PH this time. It will be interesting to see if it makes any difference in my yields (low on my 2 cheddars).
Can someone please point me in the direction of a proven Cheddar recipe with PH markers?
Thanks!
-
This (http://cheeseforum.org/forum/index.php/topic,10236.0.html) is one I have used and has pH markers listed.
-
That's decent as a safe harbor type recipe. But there are actually considerable variations in "traditional". because traditional where? Ireland? Britain? American west? American east/Vermont? New Zealand? The acidity schedules differ, as do pitch rates. Some use predominantly TA, some pH.
-
This ([url]http://cheeseforum.org/forum/index.php/topic,10236.0.html[/url]) is one I have used and has pH markers listed.
Thanks! I will give this a go, this weekend hopefully.
That's decent as a safe harbor type recipe. But there are actually considerable variations in "traditional". because traditional where? Ireland? Britain? American west? American east/Vermont? New Zealand? The acidity schedules differ, as do pitch rates. Some use predominantly TA, some pH.
Point taken regarding "traditional" cheddar. I didn't think about regional variations. Curiously, what do you mean by "harbor type".
-
Safe harbor, meaning a good, all-purpose, safe recipe to use for a commercial, bulk cheddar.
-
Gotcha. Thanks!