Measuring PH of Rind During Pressing
This is my first cheese. It is a goat alpine style. I have followed my “plan” carefully, and monitored PH along the way. The whey PH was at 6.35 when I moved curds to mold. Have now been pressing and turning for 8 plus hours. The PH meter that I use is a PH60-S Apera with the pointed glass tip, which is supposed to measure liquids and curds, etc.. I am not seeing much of a drop in PH during the pressing. I’m down to around 6.0, but it is not continuing to drop (goal 5.4). Part of the problem is that I am not sure how to measure the PH of the rind. Do I jam the tip 3/8 inch into the cheese, or just touch the rind? I don’t like putting holes in the cheese, but not sure what to do.
Any help appreciated.
Walt