Hi from London,
Yesterday, I started making a (sort-of) Caerphilly with 12L of pasteurised jersey milk, and 6L raw goat's milk.
After reading some of David Asher's book The Art of Natural Cheesemaking, I decided to use 1 cup of milk kefir as a starter.
After several hours of waiting for the acidity to develop, and going through the texturing steps, the PH had only developed to 6.45, whereas I would have expected it to be in the 5.4 region. So, I decided to press and wait for the acidity to develop before brining, rather than milling and salting as usual.
Now it is 24 hours after rennet, and the PH is 5.6. My plan is to wait until the PH is 5.4, then brine for 16 hours.
Does anyone have any comments about this approach? Am I wasting my time!?
Any advice would be greatly appreciated!
Best wishes,
Neil