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Title: pH Targets Caerphilly
Post by: ellenspn on November 19, 2011, 12:13:43 AM

Does anyone out there have the approximate pH targets for Caerphilly?

Title: Re: pH Targets Caerphilly
Post by: anutcanfly on November 21, 2011, 05:25:01 PM

Hi Ellenspn,

I looked it up and according to Margaret Morris, and assuming your milk is 6.7, the pH targets are: ripen to pH 6.45, drain at pH 6.4 to 6.35, remove from press and brine at pH 5.5.

anut :)

Title: Re: pH Targets Caerphilly
Post by: ellenspn on November 21, 2011, 06:21:27 PM

Thanks! And now I know where to look for pH information in her book. Just got it and hadn't really looked at the Industrial recipes. Totally missed the markers I see. This batch is much less acidic than it should have been according to her guidelines.

Title: Re: pH Targets Caerphilly
Post by: anutcanfly on November 21, 2011, 07:18:01 PM

::) Yep, that was my oversight as well. Haven't finish reading it, so I didn't realize there were markers listed in the industrial section.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: ellenspn on November 19, 2011, 12:13:43 AM