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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: Annie on May 16, 2012, 02:29:22 AM
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I tried to look up how to use the ph meter while making cheese as my book does not have the ph values I need to attain. My old (crummy) book has the wrong values for mozzarella, which I really need the ph meter for--I imagine I can find a recipe with accurate ones--but for my other cheeses?
I would probably be best off if I found out how ph affects the cheese, since I am currently making basic cheese (they're invading...) and branching into experimenting with timing, like they are softer if I do things a bit sooner?
A link would be fine; I probably just figure out the right way to search for this information.
Thanks so much :)
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There are basic make chart guides in the library with ph values.
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Annie,
Here's a thread that i found very helpful.
http://cheeseforum.org/forum/index.php/topic,4664.msg36067.html#msg36067 (http://cheeseforum.org/forum/index.php/topic,4664.msg36067.html#msg36067)
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Thanks so much, Debi and DBudge :) D, that thread is full of information! It may take me months to figure out what it all means :LOL:
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BTW .... I do not use a ph meter for mozzarella or any other cheese but some find it helpful.