pH Tables

[Homecheesejack]

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]

Which cheese, which culture, and what kind of milk? The markers are not absolutes, you have to marry them all together.

[dthelmers]

here are some general guidelines compiled by Forum member DJ Debbie

[Homecheesejack]

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]

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.

[Boofer]

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-

[Homecheesejack]

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?

[Boofer]

I have had fairly decent luck with my Extech PH100. The company's customer service is top notch too.

YMMV.

-Boofer-