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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: Homecheesejack on September 10, 2013, 03:13:18 PM
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Hi,
I'm going to have a go at my first pH-checked cheese shortly, but I am having very little joy in finding cheese making pH tables. Does anyone know of a good resource (web, book, thread, etc) where I'd be able to find such a thing?
If I'm using the wrong board (apologies) would someone be kind enough to point me in the right direction?
Thanks
Jack
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Which cheese, which culture, and what kind of milk? The markers are not absolutes, you have to marry them all together.
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here are some general guidelines compiled by Forum member DJ Debbie
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Dave,
You are a star, thank you - that's exactly the kind of thing I'm after. And thanks to DJ Debbie too.
Linuxboy - Once I have the cheese, milk and culture together, where would I go for the pH detail I'm looking for?
Jack. ;D
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Once I have the cheese, milk and culture together, where would I go for the pH detail I'm looking for?
Recipe, too. Ask here.
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here are some general guidelines compiled by Forum member DJ Debbie
Be cautious here. Thanks go to Debi yes, but check Cheddar's marks: 6.5, 6.3, 6.45. Also, not too sure about the 25-40 psi marks.
-Boofer-
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Boomer, Linuxboy, thank you, you are very kind.
The pH piece feels like a bit of a minefield but I can't wait to get started and see what impact of measuring it has on my cheeses.
What metres to do you recommend? I'm guessing you get what you pay for?
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I have had fairly decent luck with my Extech PH100 (http://www.extech.com/instruments/product.asp?catid=69&prodid=430). The company's customer service is top notch too.
YMMV.
-Boofer-