Does anyone have reference PH targets for Asiago? None of the books I own have it. I'm going to make one tomorrow so any help would be appreciated.
Please see cheeseforum.org/forum/index.php/topic,6839
we talked about it before :)
Thanks, Pav. Maybe it's me but I can't find what the PH at renneting should be. I got everything else though. I guess I need to upgrade my search skills too. You guys rock.
Same as for other Italians. By the time you add rennet, in classic grana and derivatives, it is around 6.5-6.55 due to culture action. That's the diff often between gruyeres and Italians. A gruyere type will often be 6.6, milk is ultra fresh.
Thanks, that's what I'll do. There's a lot of talk about acidification rates of different cultures. I suppose it comes with experience but is there some reference on how various cultures behave? Seeing all of the culture cocktails in various recipes has me rather confused.
Manufacturers do have target acidity schedules for each product (and each strain, but sometimes harder to get) over a range of temps. It should be in the library here. If not, ask your supplier.
Found some of them, thanks. I have a lot of Abiasa products so if I get the data sheets I'll post them in the library.