I was so encouraged with the results I’ve been obtaining with my new pH meter that I decided to make another pepper jack.  I believe this is going to be an excellant cheese.  It knit perfectly, and has the spongy feel of a good textured cheese as well.  Here’s a pic of the wheel right out of the press.

Good for you.
Could you publish the recipe, complete with markers in the recipe section? So we might all share in your success.
I find I’m having problems locating PH marker recipes. If anyone has them please publish somewhere.

Looks fantastic, very nice and crisp !!

newbie - 18 April 2010 12:13 PM

Could you publish the recipe, complete with markers in the recipe section?

Done.

Thank you for the posted recipe, I have a couple of questions, if I may?
I note the ripening time, but no PH at that point? Would it not make sense to work to a set PH after ripening, that way you would know if the culture was working correctly?  What would be the result of less or old culture? If you noted the PH at the end of the ripening time, would that improve the end result, making the results more or less predictable?
I am still trying to get my head round PH markers prior to the delivery of my new meter, so appreciate all the help.

I’m pretty new at this too; so maybe someone else can add more to the discussion.  As to pH mark at ripening - it would likely be of benefit, but I didn’t have anything to go on.  As to less or old culture, it would seem to still work, but more slowly.  I probably use less culture than most people by about half.  My experience, which is limited at this point, is that the processing takes quite a bit longer than the recipes have indicated.  An extra hour was required to hit the pH mark on my Jacks.  It will start out moving quite slowly; but at the end it gets to moving along very rapidly.  If you don’t take frequent checks it can get away from you.  This will likely vary with differing culture types.  I used MA 11 on my Jacks and MM100 on the Gouda. 

Anyway, have fun with your meter and keep us all posted on what you learn.  We’ll all benefit from increased input here.

Just had another thought about checking pH at ripening.  You may not want to check a milk sample, as it will clog the tip of your meter and be very difficult to clean.  Checking whey samples does not present that problem quite so much.

Thanks for the info. A couple of points I have gleaned from other sources.
First take a reading of the milk, gives you a start point. After culture is added the PH will drop by .1 to 1 point if the culture is working correctly.
I can only assume that the cooking will increase the acidity, lowering the PH. From that point you should follow the PH markers? Sounds logical?
Still doesn’t explain. How do you determine if you’ve got sufficient culture to start with?

Yes, the cooking stage is where most of the acidity increase is experienced.  The bacteria grows more rapidly at higher temp.  As to the amount of culture used initially, my theory is this:  Go by the recipe, and adjust from there to meet your personal style.  Even one bacterium will eventually reach the level of acidity required - it will just take longer.  Its not like adding rennet, which is an inert enzyme.  An increase/decrease in rennet will have great effect.  Bacteria, however, are a living, growing organism; and they will grow as long as conditions permit.

Green Cheese Maker - 19 April 2010 08:13 AM

  Bacteria, however, are a living, growing organism; and they will grow as long as conditions permit.

Until killed by salt or brine?

Salt will definately slow the bacterial growth; but unless the concentration is quite strong it shouldn’t kill it.  Hence the continued sharpening of flavor over aging time.