Quick Feta Question

[dbudge55]

I made a Feta last night using Caldwell's recipe. Her book calls for a final PH of 4.5 ish. It's been in the hoops for 14 hours now and seems stuck at 4.8. I would like to hit the targets. Should I just wait? If so, how long? I'm sure it would be fine right here but I need to know if at some point I start to cause damage.

[scasnerkay]

Mine made yesterday stayed at 4.9. Into the brine anyway!!

[dbudge55]

Mine got just below 4.8 after 16 hours so I put it in the brine too. I'm wondering if maybe I should have let it ripen a bit longer. Pre-cultures it was 6.65 and 6.5 at rennet.  Maybe let it ripen to, say, 6.4ish. I'll try that next time.

[Spellogue]

In my last make, posted on this board. I left mine in the mold to drain for just over 24 hours.  I turned the blocks on their sides and let them sit for another 2 before plopping them into a brine.  I don't use a ph meter.  That is a good bit longer than you folks are suggesting.  Perhaps I might have moved them to the brine sooner but the longer draining period did the cheese no harm.  I just sampled it and it is quite good.