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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Aging Cheese, Everything Except Caves => Topic started by: janesmilk on June 27, 2010, 01:54:37 AM
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Hello,
I use a PH meter for all of my cheesemaking up until pressign the cheese. How do you test the PH of a cheese after it is pressed , like while its drying ? I know it would be helpful to know so that I can adjust the PH of my brine etc... Any help would be appreciated!
Thanks!
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That requires a different probe with a tip kind of like a pen.
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The Extech 110 is capable of doing this. Merely get a sample of the curd/cheese and press it against the tip.
Now, it will only tell you the pH of the curd, or rind. Not the inside.
I think that there are specialized probes that can be used to puncture a wheel of cheese and tell you the internal pH.
Or one could use a trie to temporarily extract some cheese from inside the wheel.