CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Everything Else => Topic started by: Milk Maid on July 07, 2013, 03:42:28 PM

Title: Brine - Too Much Vinegar, How Increase pH?
Post by: Milk Maid on July 07, 2013, 03:42:28 PM

Hi All:

If I've made a Feta brine overly acidic by adding too much white vinegar, can I reverse the effect by adding baking soda or a small amount of Borax?

Thanks,

Milk Maid

Title: Re: Brine - Too Much Vinegar, How Increase pH?
Post by: linuxboy on July 07, 2013, 04:05:26 PM

Have to make sure commercially whatever you add is GRAS. Baking soda is OK, but easier to titrate and use a base, such as ammonium hydroxide, USP sodium hydroxide, carbonate, etc.