hi guys

i just discovered how really making swiss cheese is hard, especially with raw milk, which it is a must.

maintaining the targeted pH with every stage, is very very very hard.

reaching 6.4 pH when dipping (before draining) is such a hard target i could not yet achieve

what happen to me is the milk took 60 mins to clean break then 30 mins stirring @ 33 then 30 min to 52C then another 30 mins of stirring

i ended up with 5.8 pH before draining

i am sure that my milk was fresh (one hour since milked and its pH was 6.8), and i added not too much starter.

i will try another hit this Friday, for now i can tell u that all what we all made as a swiss, is very far beyond that

LOL, it has been a pain, and one that I want to rectify if possible.

in swiss type cheese , no acid should be develop when u mold the curds
if that’s happen then u will end up with different cheese with no eyes, and different texture and taste

My swiss cheese now in warm room (2 and half weeks).

the cheese puffed and swelled like round bread , wonderful swiss smell , i will post pictures tomorrow.

Great !!!

Looking forward to the pictures too!