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Another Raw Milk Question

Started by AeonSam, December 25, 2017, 03:01:59 AM

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AeonSam

Hello All,

I've recently started using Raw Milk and I would say that it handles better than any other milk that I work with EXCEPT that I can't seem to get a smooth knit like I could with the same conditions - using lightly pasteurized and non-homogenized milk.

It's a very moist cheese and I've experimented with curd size and pressing weight with the same problem.

Has anyone else encountered this?

Sam

Gregore

Are you using ph or timed recipe?

What kind of cheese ?

I would expect a timed recipe to be off , usually really fresh raw milk has more ability to Buffer  ph changes .

AeonSam

That's interesting because I am noticing a big difference in the speed that the pH drops at the end.

It's buttercheese and all I have is the pre-brining pH marker. I'm not sure where I would find all of the markers that I need to hit. The rest of the recipe is timed.

Sam

Gregore

Most cheeses are about  6.2  or so when hooping.   if you  do it way too soon then  the curd will not knife together as well . 

If you have a ph meter you should be able to time a difference to that point  between raw and heated .

GortKlaatu

Raw milk needs far less culture (and rennet) than pasteurized. If you don't cut the culture in the recipe by at least 40% (in other words, using only 60% of recommended amount) you'll find acidification getting away from you.  (I've found with the raw milk from my "girls" I need to only USE about 40% of the recommended amount in a recipe. Otherwise, floc times are WAY too short and the acidification curve is way off.



Somewhere, some long time ago, milk decided to reach toward immortality... and to call itself cheese.

AeonSam

Thanks. I was surprised. I normally hit my goal pH within 4 to 8 hours and I went beyond it in 20 minutes. Crazy!

Sam

Gregore

What ph did it drop to  in 20 Minutes ? 

AeonSam

5.1  I normally brine at 5.3 -5.4 and it takes awhile. This hit 5.1 in 20 minutes which was shocking. I didn't test the starting pH so I'm sure it was way off.

Gregore

It went from adding culture to 5.1 in 20 Minutes ?

I would think that is not possible , it takes  minimum 20 Minutes for the culture to double so it is not possible for it to get so low so quick .

So assuming the milk was not really old and almost ready to curdle on its own , I think there may be something wrong with your ph meter .