Now that you mention pH; I was puzzled why I was seeing a higher than expected pH of my store-bought milk as I began this make. Without having the make-sheet in front of me, I think I had a reading of 7.3 for the milk at first and down to 7.2 when rennet was added. I did not have any calibration solutions to check the pH meter, so I still don't know if the meter is off; but the pH continued to drop as the process continued. I think it ended with whey pH of 6.25 after all done. higher numbers than what I had recorded in the past.
thanks for your help.