My Cheddars have generally turned out okay but I want improvement. I have been trying to achieve a 6.0-6.1 ph level at draining the whey but keep falling short. The best I have been able to achieve is 6.22. If I cook any longer the curds go too dry. Here are the basic ingredients I have been using:
3 Gal. Raw Milk
¼ Tsp. Mesophilic Direct Set (C101)
1 Pinch Mesophilic MA 4001
1/3 Tsp. single strength liquid animal rennet in ¼ cup purified water
What do I need to do different to get to that magical 6.0-6.1 ph at draining?? Different cultures, too much/too little?
How long do you let it ripen before adding the rennet?
Quote from: awakephd on January 15, 2017, 03:35:07 AM
How long do you let it ripen before adding the rennet?
I let the cultures ripen for 30 minutes. Then add the rennet and wait 45 minutes.
Try stirring less vigorously , I have never made cheddar so do not have to worry about getting ph so low before hooping . But things that effect curd moisture are , stirring and heat , you could change the heat but that will effect other things down the line more than stirring less.