That is a good question. There are some much better than I to answer that one. I got some pH strips and couldn’t get a measurable difference during the make process. I was told I needed a good pH meter and got one but didn’t get much better reading. I believe that the real acidity takes place after the curds are set and during the initial aging…[Read more]
Pompey, welcome to the cheese world and the highs and lows that go with it. I have made hundreds of batches of cheese and find mozzarella to be one of the most challenging and unpredictable. Of course, also one of the most satisfying when one gets it right. Good luck, welcome, and don’t loose the desire to make great cheese.
New to cheese making. Wife wanted to make mozzarella, and now we’re hooked. When I say new to cheese making, I mean like last night was our first go at it with mozzarella. But last night was a success following a simple 30 min recipe, we made and enjoyed some mozzarella with tomato and fresh basil. We enjoyed it so much, we decided to…[Read more]
Made feta with same process for years, but this time after a few hours in 10%brine pH4.6 it stopped floating and sank.today I made new brine to be sure concentration is correct, still not floating. Never saw this before- any ideas?
Welcome Lindsay. You are lucky to have access to such nice milk! Jersy milk can get a little tricky later in lactation and during winter due to the butter fat increasing during that time (less milk and lots of long stemmed hay = more butterfat to milk solids). Nothing you can’t work around but when talking cammemberts they get stiffer (like double…[Read more]
If brine is balanced in pH and has calcium then the cheese must be at fault. Have you been using floc (floating bowl) test to make sure the rennet is doing it’s job in the desired time? Also have you tested your milk for possible problems such as antibiotic residues or poor calcium levels? Is brine storage your only option or could you freeze the…[Read more]
G’day Curd Nerds,
I consider myself relatively new to cheese making. I started and stopped on three previous occasions because my cheeses were very inconsistent. I put this down to the commercial milk I was able to buy. I now have a friend who has recently bought two Jersey Cows and he has bought a milking machine.
I have recently bought all the n…[Read more]
Kristel, sounds like you hit all the bases. I have had similar issues but adding a measure of calcium chloride and also adding some vinegar to adjust the PH my troubles went away. Once I get my brine balanced I keep it indefinitely and just add to it. Wish I could help more.
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