Just made my regular weekly batch of soft brie/camembert style, and after 24hrs hardly a drop in pH. And this was with a new starter.
I suspect the starter (Meso) is duff. I usually make a batch and freeze it. As a test yesterday morning I took a cube of it, added a little milk, and have been monitoring the pH since. Again, no movement.
I guess I'm looking for confirmation that my testing confirmed the problem, but also, what could have gone wrong? Dry starter was stored in the freezer, and was well within date (bb 11/2023).
When you make your starter, do you test its pH? I've never thought (needed) to do that before now.
That's one Christmas trader who is going to be low on stock