Author Topic: pH Tables  (Read 2121 times)

Homecheesejack

  • Guest
pH Tables
« on: September 10, 2013, 03:13:18 PM »
Hi,

I'm going to have a go at my first pH-checked cheese shortly, but I am having very little joy in finding cheese making pH tables. Does anyone know of a good resource (web, book, thread, etc) where I'd be able to find such a thing?

If I'm using the wrong board (apologies) would someone be kind enough to point me in the right direction?

Thanks

Jack

linuxboy

  • Guest
Re: pH Tables
« Reply #1 on: September 10, 2013, 03:22:16 PM »
Which cheese, which culture, and what kind of milk? The markers are not absolutes, you have to marry them all together.

dthelmers

  • Guest
Re: pH Tables
« Reply #2 on: September 10, 2013, 05:45:55 PM »
here are some general guidelines compiled by Forum member DJ Debbie

Homecheesejack

  • Guest
Re: pH Tables
« Reply #3 on: September 11, 2013, 10:50:46 AM »
Dave,

You are a star, thank you - that's exactly the kind of thing I'm after. And thanks to DJ Debbie too.

Linuxboy - Once I have the cheese, milk and culture together, where would I go for the pH detail I'm looking for?

Jack. ;D

linuxboy

  • Guest
Re: pH Tables
« Reply #4 on: September 11, 2013, 12:16:50 PM »
Quote
Once I have the cheese, milk and culture together, where would I go for the pH detail I'm looking for?
Recipe, too. Ask here.

Offline Boofer

  • Old Cheese
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  • Location: Lakewood, Washington
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  • Contemplating cheese
Re: pH Tables
« Reply #5 on: September 11, 2013, 02:05:00 PM »
here are some general guidelines compiled by Forum member DJ Debbie
Be cautious here. Thanks go to Debi yes, but check Cheddar's marks: 6.5, 6.3, 6.45. Also, not too sure about the 25-40 psi marks.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Homecheesejack

  • Guest
Re: pH Tables
« Reply #6 on: September 14, 2013, 09:29:17 AM »
Boomer, Linuxboy, thank you, you are very kind.

The pH piece feels like a bit of a minefield but I can't wait to get started and see what impact of measuring it has on my cheeses.

What metres to do you recommend? I'm guessing you get what you pay for?

Offline Boofer

  • Old Cheese
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  • Location: Lakewood, Washington
  • Posts: 5,015
  • Cheeses: 344
  • Contemplating cheese
Re: pH Tables
« Reply #7 on: September 18, 2013, 12:06:48 AM »
I have had fairly decent luck with my Extech PH100. The company's customer service is top notch too.

YMMV.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.