[Cheese] So whos the new guy ? / Suggestion for experiments

[Peter Næslund Møller]

----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Sunday, February 25, 2007 2:20 AM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


> Kit Anderson wrote:
> 
> >Or the pH of the buttermilk 
> > was already low enough and the added culture was the culprit?
> 
> I sort of missed that issue.  Just what is the pH of the re-hydrated 
> buttermilk?  If it is anything substantially different from fresh milk, 
> I think we are off on a tangent.

It shouldnt be too far off

> 
> On the other hand, non-cultured butter milk was originally mentioned. 
> It is quite possible that the stuff we can get around here is cultured 
> and I would presume, useless for cheese making.

No... The drying process will not work with cultured buttermilk - if you attempt to do so, you will have to clean a lot of heat exchangers, pipes etc... I have had clogged heatexchangers w. milk around pH 5.9.. And believe me.. Noone wants to unclog these on a daily basis..

The only fix is to adjust the pH to ~6.5 using sodium hydroxide ( thats what we use ) and pasteurise...
 
/peter