pH Critical Points (Yippee! I have real equipment! But about the ph meter...)

[Annie]

I tried to look up how to use the ph meter while making cheese as my book does not have the ph values I need to attain. My old (crummy) book has the wrong values for mozzarella, which I really need the ph meter for--I imagine I can find a recipe with accurate ones--but for my other cheeses?

I would probably be best off if I found out how ph affects the cheese, since I am currently making basic cheese (they're invading...) and branching into experimenting with timing, like they are softer if I do things a bit sooner?

A link would be fine; I probably just figure out the right way to search for this information.

Thanks so much :)

[DeejayDebi]

There are basic make chart guides in the library with ph values.

[dbudge55]

Annie,

Here's a thread that i found very helpful.

https://cheeseforum.org/forum/index.php/topic,4664.msg36067.html#msg36067

[Annie]

Thanks so much, Debi and DBudge :) D, that thread is full of information! It may take me months to figure out what it all means :LOL:

[DeejayDebi]

BTW .... I do not use a ph meter for mozzarella or any other cheese but some find it helpful.