pH provolone

[Possum-Pie]

I happened into a gallon of milk that I wasn't expecting and decided to try Provolone...I found a reliable recipe but no mention of pH.  I know that mozzarella, ricotta, and provolone are more sensitive to proper pH.  Can anyone give me a ballpark pH to shoot for before "balling" my cheese?

[Aris]

 At 5.1-5.2 pH, it should stretch really well, 5.4 is too high for it to stretch properly imo. From my experience, lower pH results in better stretch. Mozzarella made from water buffalo milk stretch better with a pH of 4.9-5.0. Make sure to do a stretch test on a small piece of curd before proceeding to heat and stretch all of the curds. The test curd must stretch over a feet easily.

[Possum-Pie]

Thanks for trying, as I posted in the other thread, it was a complete failure. Couldn't get pH low enough I think, and my meter is only good on liquid not solids.

[B e n]

You can measure the pH of the whey. It should be very close to the solid.