Author Topic: Initial PH level of milk and changing  (Read 286 times)

Offline bgreen

  • Medium Cheese
  • ***
  • Location: Hawkes bay, New Zealand
  • Posts: 54
  • Cheeses: 1
  • Default personal text
Initial PH level of milk and changing
« on: July 20, 2013, 11:26:56 PM »
Hi all

A newbie question here.  I recently made some feta cheese which tastes nice by the way...

Made from cows milk, Raw farm milk that had been pasteurised prior to purchasing. 
I live in NZ and its currently winter. I calibrated the PH meter. 
The milk had an initial PH of 6.73.  This was higher than i was expecting.  I was hoping for more around 6.5 as that's what the starting pH was indicated for the recipe.

So the question is.... do you somehow lower the pH prior to starting the recipe or do you add the starter culture and wait longer till the PH level gets to the desired level?

Some advice and direction would be greatly appreciated.

Many thanks Bruce


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,977
  • Cheeses: 197
  • www.wacheese.com
    • Washington Cheese Guild
Re: Initial PH level of milk and changing
« Reply #1 on: July 21, 2013, 09:28:46 AM »
Quote
add the starter culture and wait longer till the PH level gets to the desired level
this
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline bgreen

  • Medium Cheese
  • ***
  • Location: Hawkes bay, New Zealand
  • Posts: 54
  • Cheeses: 1
  • Default personal text
Re: Initial PH level of milk and changing
« Reply #2 on: July 21, 2013, 04:26:27 PM »
Hi Linuxboy

Thanks very much for your advice..... appreciated.... cheers bruce