I've never used any method of measuring ph in my milk or cheese. It has taken me time, but I've learned that touch, smell, and taste are great methods of measuring when the milk/cheese/curd is ready for the next step.
The thing about raw milk is that the ph will probably change within an hour, if it is kept at room temp or warmed to 80-90 degrees for cheesemaking. That's just the way raw milk is.
Well, a few weeks ago I would have thought I was doomed, but I have learned to tell by smell how the culturing is coming along, so I think I may learn this too
Thanks, Mrs K, I was wondering how they did this before we had so many ways to measure stuff.
Thanks for telling me it's just changeable like that. Amazing how milk is, it looks so calm and permanent, but on the microscopic level, all this stuff is happening!