I tried to look up how to use the ph meter while making cheese as my book does not have the ph values I need to attain. My old (crummy) book has the wrong values for mozzarella, which I really
need the ph meter for--I imagine I can find a recipe with accurate ones--but for my other cheeses?
I would probably be best off if I found out how ph affects the cheese, since I am currently making basic cheese (they're invading...) and branching into experimenting with timing, like they are softer if I do things a bit sooner?
A link would be fine; I probably just figure out the right way to search for this information.
Thanks so much