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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: steffb503 on January 04, 2015, 12:34:27 PM

Title: first make with PH Meter
Post by: steffb503 on January 04, 2015, 12:34:27 PM

I have been reading through ALL the info here on meters. I still have one question, When it gives a PH reading when done pressing is that the reading of the whey being pressed out of the cheese?

Title: Re: first make with PH Meter
Post by: steffb503 on January 04, 2015, 03:56:47 PM

Also I took PH reading prior to starting. My raw goat milk fresh out the got is 5.9-6.0
Do I need to compensate for this low PH?
My recipe calls for 6.5 at cutting?