Fourme d'Ambert - pH Targets

[Hande]

Hi,
I have plan to make raw cow milk Fourme d'Ambert.
Can I use Stiltons ph markers for that ?  renneting 6.45 / drain 6.0 / brine 4.6 .

Hande

[Sailor Con Queso]

The acidity at renneting should be a drop of around .1 pH. So, if your milk starts at 6.65 you should rennet at 6.55, etc.

[Hande]

Thank you Sailor.
Ok, renneting after .1 drop.
How about drain is it 6.0 ok or pit earlier ?

Hande

[Sailor Con Queso]

Fourme d'Ambert is a little sweeter with less of an acidic aftertaste than Stilton. So, I drain Fourme d'Ambert at 6.1-6.2 and hoop at 4.8-4.9.

[Hande]

Ok, thank you for advice.
Today is time to make new Fourme d'Ambert  ;D

Hande

[Tomer1]

Fourme d'Ambert is a little sweeter with less of an acidic aftertaste than Stilton. So, I drain Fourme d'Ambert at 6.1-6.2 and hoop at 4.8-4.9.

Did you mean salt at 4.8-4.9?
Or does it require somekind of cheddaring process\pot acidification im unaware of?