I thingk u have the readings wrong, PH5.6 is the commercial recommendation in the instructions (from Danlac). PH6.5 is were the store bought milk starts (were I live) and coagulation does not start till around PH 6.2.
Neil….
My recipe also says to drain at not less than Ph 6.3 with the recommendation being between 6.3 and 6.4.
According to this recipe, the Ph should be 5.2 - 5.4 after 12 hours of pressing.
This information comes from the University of Gelph website.
Neil..
I just took a look at your swiss posting on the cheese hole.
Do I understand correctly that you pre-ripened the milk for 2 hours?
Again, this is probably a difference in our recipes but my recipe calls for a pre-repening period of not more than 10 minutes. At the end of this 10 minute period, the Ph reading has not moved at all from what fresh milk tests (Ph 6.60).
After this 10 minutes I add the rennet and then let set for approx. 45 min. to one hour. At the time of cutting my Ph is still only in the 6.55 range.
On the last batch I made (no propronic added since I was using a swiss curd for a peppered cheese), I had a Ph of 6.45 at the end of foreworking and 6.33 at the end of cooking.
I’m honestly wondering if there might be a major typo in the Danlac recipe you are using.
Hope this information helps you out.
Hmm, well I went with the PH readings and so far this is the closes Ive come to getting it right. The next one I could add the rennet right away, I have done that in the past, and see what happens, but the cheese being rubbery instead of the usual solid structure would indicate that is was a success, well time will tell if it puffs up. Next batch I will add the rennet at the beginning and see how it turns out.
Neil…
Understand that I’m not trying to be a know it all here.
This is a style of cheese that I’ve fought for the past three years and just now feel as if I’m beginning to get a handle on it.
The fact that the chesse did turn out elastic is encouraging since this is very necessary to get any type of eye formation. This is probably the most temperamental cheese I’ve tried to make to date, which makes it such fun. I love a challenge.
My newest process, concerning swiss style, is to get a good press under the whey.
I had basically decided that I would wait until next winter to give it another try.
Well after reading this post and looking at your photos I just ordered some more proprionic. I really want to make a swiss that looks as good as it tastes.
Good luck on this one and on all future batches you make and thanks for inspiring me to make at least one more before full summer hits (not sure my wife will agree with that part since I just dropped another $40.00 on the proprionic and cheese cloth).
LOL, thanks, no im not offended, the more info and experience in the pot the better we will be. And as u know im not afraid of experimenting. makes for more interesting cheese.
Practice makes perfect and more interesting cheese
Well that pix makes me fell better. So as a novice, what is the best way to raise the PH in the curd if it is to low? Also I have a ph tester for my winemaking, but I’m not sure it is temperature calibrated since no wine should go much over 90f in fermentation, what ph tester did you - Cheese Hole buy from Omega?
U can raise the PH, once its too low then its too late. I have pictures of the meter I have a few batches back on the website, PHH-7X. Always calibrate the meter at the start and make sure the probe is moist and not dried out, if it has then soak it for at least several hours. I dont worry about the temp for the meter however when i cook the curds over 100F then i place the sample cup on a cold surface so its warm not hot.
U can raise the PH, once its too low then its too late. I have pictures of the meter I have a few batches back on the website, PHH-7X. Always calibrate the meter at the start and make sure the probe is moist and not dried out, if it has then soak it for at least several hours. I dont worry about the temp for the meter however when i cook the curds over 100F then i place the sample cup on a cold surface so its warm not hot.
I thingk u have the readings wrong, PH5.6 is the commercial recommendation in the instructions (from Danlac). PH6.5 is were the store bought milk starts (were I live) and coagulation does not start till around PH 6.2.
No Neil, i did not have the reading wrong,
store milk start should be no less than 6.7
drain (dipping) pH should not be lower in 6.4
day one cheese pH not less then 5.2 - 5.3
otherwise ur cheese will not develop eyes at all
Your cheese is not related to the subject of this thread “Swiss”
