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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: DrChile on March 28, 2014, 07:21:06 PM

Title: Ph question
Post by: DrChile on March 28, 2014, 07:21:06 PM

Thinking about getting a ph meter (extech) - but don't want to rely on ph exclusively.  I've done fairly well without it (i.e. don't want it to be a crutch) but are their general guidelines on this board for ph targets for specific cheeses.  I've tried to search but haven't seen any targets…

Thanks all!

Trent

Title: Re: Ph question
Post by: Spoons on March 28, 2014, 08:54:29 PM

I use these 3 sources as recipes with PH targets:

http://www.dairyfoodsconsulting.com/recipes.shtml (http://www.dairyfoodsconsulting.com/recipes.shtml)
http://www.wacheese.com/index.php?option=com_content&view=category&id=43&Itemid=66 (http://www.wacheese.com/index.php?option=com_content&view=category&id=43&Itemid=66)
And Gianaclis Caldwell's book

Just make sure you measure PH levels on the right surface. There's a difference between "Whey PH" and "Curd or cheese PH". Most readings are "whey or milk PH", but there are some instructions telling you to do a reading on the rind or curd.

Title: Re: Ph question
Post by: John@PC on March 29, 2014, 12:42:01 AM

Quote from: DrChile on March 28, 2014, 07:21:06 PM

Thinking about getting a ph meter (extech) - but don't want to rely on ph exclusively.  I've done fairly well without it (i.e. don't want it to be a crutch) but are their general guidelines on this board for ph targets for specific cheeses.  I've tried to search but haven't seen any targets

  Whatever pH meter you get Trent (and the Extech pH 100 is an excellent meter) make sure you get buffer solutions for calibration.  The Extech has great precision (0.01) but the buffers provide insurance for maintaining good accuracy.

Title: Re: Ph question
Post by: DrChile on March 31, 2014, 01:59:42 AM

Thanks Eric and John… appreciate it!

Trent