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Title: Butterkase pH points
Post by: dthelmers on September 29, 2011, 01:35:47 PM

Does anyone have a suggested flocculation multiplier and pH points for Butterkase?

Title: Re: Butterkase pH points
Post by: JeffHamm on September 29, 2011, 05:12:11 PM

Hi Dave,

I use a floc multiplier of 3.5 for butterkase. I don't have a pH meter so can't help on that I'm afraid. I would think similar to gouda, if you have markers for that.

- Jeff

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: dthelmers on September 29, 2011, 01:35:47 PM