Question of make cheddar cheese from raw goat's milk

[awakephd]

Chung, for the cows milk, did you by chance mean 6.5-6.6? That would be within the normal range for store-bought milk. But 5.5-5.6 is way, way low.

Unfortunately, I don't know the expected pH for goats milk, so I'll have to let someone else answer that one!

[Gregore]

I think you should look that up but it sounds way too high for goats milk though I do not know for sure.

If it is too high it could be the beginning of the milking season or the end  ( I do not know where you live so I do not know your current season )  or the animal could be sick.

[Sweet Leaves Farm]

At the beginning of my goats lactation, the milk has around a 6.8 pH, later in the year its closer to 7.2. I test Somatic Cell count and for subclinical mastitis and this is healthy for my goats milk. I just adjust my culturing time to reflect the changing pH of the milk. Higher pH, then longer culture time.

[Gregore]

So it is normal for goat milk to  be so high at the end of the year?  , I new it got higher but I am surprised goats milk gets so much higher than cows milk.

So do you wait until the ph drops below 6.7 or so to rennet when it is really high?

[Sweet Leaves Farm]

I usually just wait until the pH has dropped to around 7.0. That's usually enough to get a good curd set.