OK, I’ve been reading thru a ton of older posts. You guys talk about pH values a lot, but I have no point of reference. All of my recipes and books talk about time and temperature. I know that temp x time = a somewhat predictable pH value. Is there a reference source anywhere that lists target pH values for the various cheeses at different stages in the process? For example, how do I figure out the “correct” pH after aging my cultured milk before adding renet when I am doing a Cheddar?
To complicate this a bit more, I am using fresh (raw) milk from Jersey cows with a higher fat content. I have a pH meter and my milk starts at 6.6-6.7. I have read vague references suggesting that culture, renet and such need to be adjusted for fresh milk. I suspect that this is due to the fact that raw milk already contains a lactic bacterium that jump starts the whole acidification process. It would make sence then that fresh milk with culture added would not have to set as long as one using store pasteurized milk. I have no way to adjust timing without knowing what the target pH values are.
Any references out there? Suggested readings?
