Hello,
I'm making caciotta (and posting) for the first time.
Caciotta acid-development instructions by Jim Wallace seem to be based on time only. With other cheeses I prefer to be guided by pH measurements in deciding when to move to drying/salting etc. Controlling acid development seems to be important here as we are told to avoid late acid development but I can't find a target pH.
Has anyone measured pH, for example at the point of moving caciotta from the warm chamber to room temperature?
Many thanks for any help.
Marnicheese