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