Hi,
I'm going to have a go at my first pH-checked cheese shortly, but I am having very little joy in finding cheese making pH tables. Does anyone know of a good resource (web, book, thread, etc) where I'd be able to find such a thing?
If I'm using the wrong board (apologies) would someone be kind enough to point me in the right direction?
Thanks
Jack
Which cheese, which culture, and what kind of milk? The markers are not absolutes, you have to marry them all together.
here are some general guidelines compiled by Forum member DJ Debbie
Dave,
You are a star, thank you - that's exactly the kind of thing I'm after. And thanks to DJ Debbie too.
Linuxboy - Once I have the cheese, milk and culture together, where would I go for the pH detail I'm looking for?
Jack. ;D
QuoteOnce I have the cheese, milk and culture together, where would I go for the pH detail I'm looking for?
Recipe, too. Ask here.
Quote from: dthelmers on September 10, 2013, 05:45:55 PM
here are some general guidelines compiled by Forum member DJ Debbie
Be cautious here. Thanks go to Debi yes, but check Cheddar's marks: 6.5, 6.3, 6.45. Also, not too sure about the 25-40 psi marks.
-Boofer-
Boomer, Linuxboy, thank you, you are very kind.
The pH piece feels like a bit of a minefield but I can't wait to get started and see what impact of measuring it has on my cheeses.
What metres to do you recommend? I'm guessing you get what you pay for?
I have had fairly decent luck with my Extech PH100 (http://www.extech.com/instruments/product.asp?catid=69&prodid=430). The company's customer service is top notch too.
YMMV.
-Boofer-