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Batch 2 of 3 of the Parm Marathon. 
There are just a couple of tweaks here.

Adjustments
1>2.0g of TA61 (was 1.6g)
2>9.08g of Kid Lipase (was 10.9g)
3> gonna try and measure floc time.

Indredients:
24gal 2% past/homogenized milk
(2.0g) TA61
(2.8g) LH100
9.08g Kid Lipase
12 tsp CaCl2 (1/4cup)
18.5ml rennet dilluted in 3.1 cups of distilled water

Data:

Time	Task	Water Temp	Milk Temp	pH
9:35	Start	110	52	6.81
9:36	added CaCL	110	52	6.75
9:38	Started heating	110	52	6.70
10:15	added culture	97	90	6.58*
10:56	added rennet	97	93	6.49*
11:09	Floc Time (13min)	97	93	no data
11:22	Floc Time X2	97	93	no data
11:23	Curd Cut	97	93	6.60**
11:28	end of 5 min heal, begin cooking.	97	93	no data
12:45	end of cooking	133	124	6.30

Comments
*My milk is very very acidic.  not sure why.
I re-calibrated my pH meter and still my milk is just getting very acidic.
Does milk sitting in a 45-50 deg garage floor get more acidic?
**Seriously?  what the hell?....[very frustrating...]

Making Parmesan.

Nice video Wayne thanks! Those curds looked really even you did an awsome job cutting.  Good luck.

As for the cement floor making your milk acidic ... I recent discovered the same problem but I thought maybe it was just me. I wonder if the lime leaches through somehow?

How long has your milk been sitting?  I would think that it gets more acidic the older it gets, but I doubt that it has any connection to your cement floor, as the milk is stored in plastic jugs.

I know that I had too acidic mozz when I used raw milk that was over week old.  I thought it would be an excellent use for older milk, but it turned into curdled milk that wouldn't come together.

I was reading somewhere that milk that is over three days old shouldn't be used for cheese making.

Well, we are gonna test that, because today i am running a 104 fever and have coughed up pieces of my lungs (well, it feels that way)

Not making the 3rd batch today, and might not tomorrow.  God I had to waste the milk, but i'm just not up to it.

IT was all the strength I could muster to pull the 2nd wheel out of the form and put it in the brine.

Sorry to hea that Wayne - prayers headed your way for a speedy recovery and stable milk!

I wouldn't think anything would be passing through the plastic jugs from the floor. I think I would be more concerned from a health standpoint about what is in the milk due to the plastic containers. As far a the age of the milk, unless you are using farm fresh 2-3 days is about as fresh as you are going to get. Here in New York there is a chain of stores that started out just selling dairy products. The Stewart's Shops. They guarantee the the milk is from the farm to the stores in 2 days. That is pretty good. I'm sure that there must be a fall in the PH during that time normally, but what is that number in real terms?

Wayne I hope there is someone there that can look after you.  Been laid low twice this year and it's not nice.  Prayers are for a speedy recovery.

I'm sorry you are so sick, Wayne.  That high of a temp is only good for thermophilic cheeses - not so much for an adult human being!

Take care of yourself - your health is much more important than not-so-few gallons of milk!

Thanks for the kinds words.
My temperature has fallen, and I am feeling slightly better.  Still caughing and am a bit weak. (h1n1, monkey pox, bird flu.....)  i dunno
either way, my wife is home and all is looking good now.

The milk however is still on the floor.
I may just be the neighborhood milk fairy and distribute it for neighborhood cornflakes...

Again, thanks for the kind words

Thanks for the work you put into making the video. It's always so nice to see cheese being made in a real home setting. Like your curd cutting technique and cool knife. What flocc. multiplier did you use? How do you sterilize your equipment. Man, that's some large capacity gear you've got there!
Cheers.
PS Hope you're feeling better by now.

I'm glad you are feeling better, Wayne.  sorry you may not be able to make another huge batch of cheese, though.

Wayne....
I'm just now catching up on my reading and saw your post.
First of all I'm hoping that you are feeling better and secondly that video is really impressive.
I really don't know how you can make a cheese AND produce a video!
Most of the time, just working through the make and hitting my Ph marks is enough to leave me feeling exhausted.
Great work and sorry about not getting batch #3 in. Hopefully things are going much better for you now.

Dave

Wayne, looks like you are over with the flu. That instructional video is awesome. Thank you for the effort. I shared your video on my Home Cheese Maker page on FB; hope you don't mind.