Checking PH on cheese after pressing

[tnbquilt]

Can someone explain the process of checking the ph after pressing? I have read on this forum where people say that you press the cheese until it reaches a specific ph level, or the ph level after pressing should be a specific thing.

While I'm making cheese I check the ph of the whey, but I don't know how to check the ph level of a solid substance.

[bbracken677]

Most pH meters cannot measure the pH of a solid.  Perhaps if you break off a very small piece and mix it with water you could get an approximate pH, but the cheese will be a bit more acidic than what you test, due to water's pH of 7+-...wouldn't know how to swag a good number from the results....sorry.

The only meters I know of that can test a post-press cheese would be the extech 100 and 110 (there may be others, but not aware of them)...others such as milwakee, oakton and hanna can only test liquids.

[Al Lewis]

http://www.youtube.com/watch?v=G0SvA1piHEY&feature=player_embedded#!

[tnbquilt]

I have the hanna. I didn't realize that there were specific ph meters for that. When mine dies I will look into the other kind.

[AndreasMergner]

I have an extech, but I just measured the pH of the whey that came out during the last pressing phase.