I made a Manchego a couple months ago, and since I didn’t have any pH marks for that type cheese I was guessing my way through. I decided to go with a 6.0 at draining. The cheese is now being consumed and its exceedingly delicious - I seasoned it with some dehydrated onion leaves. However, its too dry - to the point of being somewhat crumbly. I have never had that with a Manchego before; but, like I said, I was guessing my way through a new process. Sooo, I’m going to make another in the morning and increase the pH somewhat. Would 6.5 be too much, or does it sound reasonable as a next step?? I’m still fairly new at the pH process; and I’m a bit unsure how much change will be achieved with how much difference in acidity. Some advice from you “old hands” would be appreciated.
Nailing down a Manchego |
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