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Brine - Too Much Vinegar, How Increase pH?
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Topic: Brine - Too Much Vinegar, How Increase pH? (Read 2442 times)
Milk Maid
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Brine - Too Much Vinegar, How Increase pH?
«
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
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linuxboy
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Re: Brine - Too Much Vinegar, How Increase pH?
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Reply #1 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.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Everything Else
»
Brine - Too Much Vinegar, How Increase pH?