i’ve been looking around for a recipe that provides ph marker values for cheddar (and honestly, for any other cheese recipes that do the same). recommendations? now that i’ve been convinced a ph meter is the Way, i am all over this!

:)

ooh i found this:

http://www.dairyfoodsconsulting.com/recipes_cheddar.shtml

that ought to help.

That site has some good recipes

pie - 06 February 2010 09:54 PM

ooh i found this:
http://www.dairyfoodsconsulting.com/recipes_cheddar.shtml that ought to help.

I agree, this method of cheddering is what I’ve used numerous times with just one addition.
When milling take the curds down to a fine cut, that way the pressure in the moulds doesn’t have to be such a great amount. Keeping the temp up to ‘cooking temp’ during the milling and salting is important to a good meld.
I only press a 6 inch wheel to 50lbs and get a good surface and internal texture every time.

search here in this forum , u will find many pH marks for cheddar posted by me

Nice to see u back Nabil.

Thanks dude