I receiced a pH meter Thursday, and, decided to make a Cheddar. Started with 4 gal milk and 1/4 tsp dry meso starter.
I used Linuxboy’s markers posted the other day (hope I got this right):
Milk ripened at 86 degreed for 1hr 10min until pH was 6.49.
Added rennet and waited until the plastic bowl wouldn’t move - 11.5 minutes. Waited until 35 minutes had passed since rennet was added.
Curds cut to 1/4” and rested 5 min.
Began cooking pH was 6.47.
Took 51 min to get to 100 degrees - pH was 6.34.
Waited 35 min to get to pH 6.20 and drained for 15 min.
Cut the mass of curds into .05” slabs and began cheddaring.
pH dropped quickly during cheddaring:
Turned at 15 min at pH 5.90
Turned at 30 min at pH 5.82
Turned at 45 min at pH 5.71
Turned at 1 hr at pH 5.68
Turned at 1 hr 15 min at pH 5.59
Turned at 1 hr 30 min at pH 5.51
My recipe said to cheddar for 2 hours. I stopped at 1 hr 30 min. Curds really rubbery.
Curds were cut into .05” cubes and returned to the pot.
Curds were salted and began pressing with 10 lbs for 15 min with pH 5.22.
Wheel was turned and redressed. Wheel began pressing with 40 lbs for 12 hours with beginning pH of 5.18. Still have 24 hours at 50 lbs to go.
From what I’ve read, the pH after pressing should be around 4.9 to 5.1. Should the salting slow the decline in pH to reach this goal?
How do I check the final pH - what do I test?
Sorry for such a lengthy post.
John