New pH meter

[David]

Ok, I've decided to buy a pH meter. I understand that the readings vary from cheese to cheese and even from area to area but can anyone tell me at what points in the process should I be taking the readings?

Many thanks, David

[David]

I should have looked harder !!  I just found this link

https://cheeseforum.org/forum/index.php?action=dlattach;topic=14566.0;attach=36438

[Stinky]

Not sure I'd trust that... I'd go on a recipe by recipe basis. Pick a cheese you want to make and find targets.

[Gregore]

I agree with stinky , but how ever if the recipe does not have them or you are having troubles finding them , I looked at the molding and finish ph   ( the 2 most critical  points  of the make ) in the chart and they seem to be close enough.

I have had a few recipes that looked so good to me that I just had to make them but they did not have ph markers so I had to look up a few recipes that did and get an estimate and them from there make  it a few times and adjust .

[David]

That's some great advice, thank you both.

David