Found time today to make another cheese. I was inspired to make a cheddar cheese today since I recently bought a wedge of Cheddar last week that I loved. I followed a recipe from cheesemaking.com found here https://www.cheesemaking.com/store/pg/23-Cheddar.html (https://www.cheesemaking.com/store/pg/23-Cheddar.html)
The cheesemaking session went very well in my opinion. I finally understood and got my new pH meter going well to assist me in checking the acid development. Below are my readings throughout the process.
Milk pH into stock pot was 6.75
Milk ph once heated to 86 degrees was 6.63
Curd pH at Cheddaring phase 30 mins into was 6.40
Curd pH at Cheddaring phase 45 mins into was 6.32
Curd pH at Cheddaring phase 60 mins into was 6.21
Curd pH at Cheddaring phase 75 mins into was 6.10
Curd pH at Cheddaring phase 90 mins into was 6.03
Curd pH at Cheddaring phase 105 mins into was 5.91
Curd pH at Cheddaring phase 120 mins into was 5.81
Curd pH after salting 2 Tbsp and 1 Tbsp wait 5-10 mins in between 5.70 ½ addition check 5.45 after second addition and into press 5.41. Cheese on side of block measured 5.65
I was very amazed that the pH drop was the greatest once cheddaring began. There wasn't that much change prior to draining the whey from the curds. I was questioning whether I was using the pH meter correctly since there was so little of a change.
I was understanding and shooting for 5.4. I believe from my readings show I am on target. The cheese just began a 4 hour then 24 more hour press at 50lbs. The wheel is knitting together well I believe. QUESTION: At what point will the pH stop dropping?
Here are a few pics from today I wanted to share. Thanks, Mike
Here is my cheese that came out of the press last night. Final pH was 5.10. I plan to vacuum seal and age this cheese.
Very nice! AC4U.
What a beauty! Looks very nice! A cheese for you... :)