I have still not yet been able to correct the problem I have been having with my milk having a low PH. I am working on it, but not there yet. In the meantime, I have noticed my yogurt is not turning out as good. Can anyone recommend how I might change the process to control for the lower PH? I am not sure what the PH of finished yogurt typically is, but my milk is starting around PH 6.45. quite low.