CM 23 Caerphilly #3

[dbudge55]

I made a Caerphilly last night that was my first attempt at using both a PH meter and the floc time method. It was a more frustrating make than I had anticipated. I used the recipe from 200 Easy.

First, I tested the milk and got a 6.71 PH. So good so far. Using a Tyler probe thermometer I brought the milk up to what I thought was 90 F. Tested the PH again (6.71) and added my cultures. About 10 minutes later I tested the PH again and got a bad reading (I think) as the PH level had actually gone up to 6.74. I don't know if that was operator error or what. Anyhow, I noticed that the temp on the PH meter was a full 10 degrees below the temp reading on my Tyler. So, after realizing my thermometer was off (which I verified by testing it against room temperature against my digital room thermostat) I knew that I had to bring the temp up a full 10 degrees. So I turned the heat back on and brought it up slowly.

I tested the PH at 30 minutes after starter and it had only moved to 6.62 yet the milk wasn't quit up to temp. So I continued heating slowly and at just about an hour I had a PH of 5.41.

I added calf rennet per the recipe and used the floating bowl method to establish floc time. I must have added too much rennet in that it "floced" in 5.5 minutes. I used a multiple of 4X and thus a set time 22 minutes. Here's where I get confused. Does the floc time have much of a relationship to the PH? If my PH meter gives a bad read will higher acidity cause faster coagulation?

Anyhow, the rest of the make went pretty well I think except that I had a bit of cheesecloth sticking at demoulding. I tested the whey at that point and it was more acid than my targets (PH 5.28) if I am to believe my PH meter. I wonder how this will effect the taste?

Anyhow, it's in the brine now so I assume I've stopped the acidification. I just wonder how it's going to taste and what the texture will be. As Tom Petty sang, the waiting is the hardest part.

I'm going to the kitchen supply store this morning and have them make good on the thermometer warranty and probably just buy a good analogue one. This is the second Tyler that has failed in the last 4 months so I'm taking them off the cheesemaking equipment list. Any recommendations would be appreciated.

Anyhow, this is the first cheese I've posted here. I'll update it as it progresses.

Here is is just out of the mould and then in the brine.

[Dragonfish]

That is a nice looking cheese!  I'm sure it will taste great.  I had to give back the press I was borrowing but while I had it, I made Caerphilly 3 times.  Each was different (one waxed, two natural rind) and it was fun and they were yummy.

I don't have a ph meter - probably a good thing for me - I would worry too much  ;)  Good luck and let us know how it turns out.

[DeejayDebi]

Great looking cheese Dave!