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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: Vlad_ts on January 14, 2021, 09:04:00 AM
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Hello colleagues! Why are my cheeses (Tomm, Gouda, Carfile) brittle and crumbly after ripening? Ph is normal according to the recipe. Thanks.
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Usually that's a pH problem, but it depends on when you measured it. One very common problem I've seen is that people tend to over press their cheeses. This stops it from draining properly. Excess lactose gets trapped in the middle. Since it takes time for the salt to penetrate into the cheese, the starter cultures just keep acidifying the center of the cheese. A good way to tell if this is the problem is if the outside rind has good texture and then about 1 or 2 cm in it goes crumbly. It may also be a bit damp on the inside, or have some holes.
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Usually that's a pH problem, but it depends on when you measured it. One very common problem I've seen is that people tend to over press their cheeses. This stops it from draining properly. Excess lactose gets trapped in the middle. Since it takes time for the salt to penetrate into the cheese, the starter cultures just keep acidifying the center of the cheese. A good way to tell if this is the problem is if the outside rind has good texture and then about 1 or 2 cm in it goes crumbly. It may also be a bit damp on the inside, or have some holes.
Thank you friend! I'll pay attention to pressing.
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How are you aging it? I agree pH is the likely issue, but home cheesemakers who make small wheels aged in relatively dry conditions will also end up with dry brittle cheeses.
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I have the same problem in many of my cheeses - over acidifying, that is - and am constantly battling it. Have not found a good solution yet. I am paying attention to pH levels and pressing, etc.
The one consistent success I've had (so far) has been to press initially in the whey. However, I know I must be doing something wrong as everyone else is getting it right. So... I read here every day and hope to find a clue to what I am doing wrong ... eventually...
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MacGruff, we could help troubleshoot if you start a new thread and post some details. If you've already done so I apologize - please post the link!
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Sure. Will do so after I gather some data.
Thanks for the offer.
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Cheese ripens in the chamber. Temperature 12C, humidity 80-82%. Now I will pay attention to pressing and draining of whey.