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Author Topic: Salting/Ash pH Goals  (Read 2211 times)

Offline beckyrobs

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Salting/Ash pH Goals
« on: March 30, 2022, 10:21:53 PM »
Does anyone have records for what their typical pH/pH goals are for salt/ash for a pasteurized goat milk Valencay-style cheese? Not having any luck finding them in past posts.
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Offline Bantams

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Re: Salting/Ash pH Goals
« Reply #1 on: March 31, 2022, 03:15:38 AM »
I think lactic cheeses usually bottom out on pH, so there really isn't much need to test. Just look for proper curd consistency and smell/taste. Lactic cheeses are very forgiving. 
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