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Title: How much of a PH drop should there be before adding rennet?
Post by: TheTinCook on August 13, 2011, 08:24:00 PM

I've been reading some dairy science papers that say that the optimal ph for rennet is 6.0, but it sounds quite a bit lower then normal.

IIRC, I've seen anything from a 0.2 to 0.02 drop on this forum.

I'm going to try cultured mozerella. Feta and hauloomi are also up.

Title: Re: How much of a PH drop should there be before adding rennet?
Post by: Sailor Con Queso on August 13, 2011, 09:13:40 PM

Depends somewhat on the cheese, but you're normally looking for a drop of around .1. So, if your milk starts at 6.6 then a 6.5 at rennet is a good target.

Title: Re: How much of a PH drop should there be before adding rennet?
Post by: TheTinCook on August 19, 2011, 06:00:23 AM

Cool thanks!

I ran short on time, so I made some sort of lemon cheese/ricotta thing. Not bad with herbs on crackers.

I'll give rennet cheese another shot this weekend.

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: TheTinCook on August 13, 2011, 08:24:00 PM