CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Making Cheese => Topic started by: Albert on December 05, 2012, 10:07:05 PM
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Hi everyone
I'm trying to know a little bit more about the ph of the cheeses I made. A ph meter is too much money and maybe I will buy ph sticks. Any suggestion or experiences are welcome. Do it works well? Any specific kind of sitcks?
Thank you in advance.
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Hi Albert, I have the same problem and an "old cheese" on this site advised me to try acid titration method to assess the ph. This involves using a chemical - I was able to get Methyl Red - which changes colour when a certain ph range is reached. I don't have any experience with ph sticks. I want to try a swimming-pool tester kit which will offer a slight range of ph levels.
I wish there was a simple-to-operate ph tester that was also reasonably priced available for the hobby cheesemaker with a limited budget!
Good luck. I hope that some more knowlegable people on this site will respond to your (our) question.
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Thanks Banjoza for your help.
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pH strips or "sticks" are generally not accurate enough for cheese making.