pH Meter - Usage Questions

[Worlock]

I echo your sentiments Debi.   I too have been searching for a good ph meter after reading success like this.

[Likesspace]

Debi and Worlock....
Thanks for the response.
Two sites you might google are:
The university of Gelph website and Peter Dixon's site. Both provide a recipe section with valuable Ph information.
I'm not sure if it was in this post or some other but at one point my wife asked me what I was going to do if I did not hit the Ph marks, according to the recipe.
My response was that a Ph meter is not a tool to tell you that you have screwed up, it is there to KEEP you from screwing up.
This was pretty much my moment of epiphany with my newly purchased meter. After that I began adjusting the recipe so that I would hit the marks at the proper time.
It will still be a few months before I know for certain that this process worked out, but the cheese did come out looking really promising.
Again, thanks for the posts and good luck in your own cheese making.

Dave

[DeejayDebi]

Dave I have a page with permission of course from Dr. Hill on my website about cheese familes - a very nice fellow! http://www.deejayssmokepit.net/cheesefamily.htm
Dr, Hills Cheese page:
http://www.foodsci.uoguelph.ca/dairyedu/cheese2.html

Peter Dixon was the source for most of my recipes his asiago recipe is reallly good. I use it as a grating cheese for soups and pizza and stuff. I'd love to take one of his classes but they're really expensive. Maybe one day.
http://www.dairyfoodsconsulting.com/

I've never used a ph meter for cheese only dry aged sausages. I must've been really lucky! Now I'll change my processes and get all confuzzled! LOL