temperature-acidity-time = TAT

all are define the type of cheese, all from same milk, there are around 1200 type of cheese in the world.
only by manipulating any of those three factors

more temp or less temp
more acid or lower acid
long cooking short cooking

the result is

different moisture and calcium content, and texture….

i love to explain more if anyone has any question or comment

I would love to hear more.  As I am sure, they are all interrelated and each one will have an effect on the other.

I do not yet have a way to measure pH.  What, in your experience is the best method.  I have been looking a pH meters, but what should I buy?  You can spend anywhere to a few dollars to several thousand.  I would like something that is easy and accurate, but not to expensive.

PH paper would be the simple introductory way to go, the way i would but the shipping is the same cost as the paper LOL, other wise have to spend 100$ on a good meter and flay with fluids and making sure the probe does not dry out. Trying to see if I get get some locally.

I purchased a PH meter from Hannah Instruments for about $50. I’ve been happy with it. It took some getting used to using it. The last time I used it I noticed it was not staying calibrated. I think it’s because i’ve been using the 7.0 calibration solution to store the electrode which isn’t ideal but is okay short term. If you’re planning on buying a PH meter, be sure to get the storage solution and calibration solution.

I’d be very interested in hearing more on the TAT subject.  I have been doing some experiments with the Farmhouse Cheddar recipe to try and increase the moisture content slightly.  Its really dry and flakey as it is.  I tried washing the curd in 80 degree water, but it was too moist and didn’t press out well.  I was thinking of trying again at a somewhat higher temp.

4.0 is the proper storage calibration fluid from what im told..
Green Cheese Maker, if its dry and flaky then its probably very acid, the prob that most of us are having.

Neil - 29 June 2008 08:20 PM

4.0 is the proper storage calibration fluid from what im told..
Green Cheese Maker, if its dry and flaky then its probably very acid, the prob that most of us are having.

Neil, I was assuming the high acid content was the culprit and that washing might take care of it.  But I’m testing different temps to settle on an ideal.

Even the goudah I made way back was dry , so washing didnt help. Right now the PH is the biggest thing holding us back with regular cheeses.

well well well

nice talking here, as Neil said, if u solved the pH issue, then u will work and have very upper class.

acidity is related to lactose (whey) and all pasteurized and homo milk resists to give away whey, and all of you are using starters which will change the lactose (sugar) to lactic acid. which gives u

high moister cheese and flaky and crumbly acid final cheese.

when using raw milk, less effort are needed to get out whey. so for u, longer cooking is needed, and pH tester will do the job to guide u

OK, more questions:

1.  If one needs to cook longer to get the acidity out of the curd, will this not compound the dryness problem?

2.  Is it possible to reduce the acidity without reducing moisture?  Perhaps by washing with a slightly alkaline water?

3.  (and somewhat unrelated)  If CaCl improves the structure of pasteuirized, homogenized milk; what would it do in raw milk?

Green Cheese Maker - 30 June 2008 01:32 PM

OK, more questions:

1.  If one needs to cook longer to get the acidity out of the curd, will this not compound the dryness problem?

2.  Is it possible to reduce the acidity without reducing moisture?  Perhaps by washing with a slightly alkaline water?

3.  (and somewhat unrelated)  If CaCl improves the structure of pasteuirized, homogenized milk; what would it do in raw milk?

Answers:

1. cooking longer means less lacose the result is less acid, at same time acid inside the curds helps u to withdraw whey at lower temp and so on.
. no because cheddar are cooked for long time and still high in moister 39%.

2. washing alkaline will not work, reducing acidity is done by controlling the cooking temp and final moisture content.

3. nothing, just firming more if the milk is at late lactating cycle and used for goat milk , because raw goat milk is homogenized by nature.

good discussion was here any updates?