CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: Possum-Pie on December 16, 2023, 06:28:15 PM

Title: pH provolone
Post by: Possum-Pie on December 16, 2023, 06:28:15 PM

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?

Title: Re: pH provolone
Post by: Aris on December 17, 2023, 12:34:36 AM

 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.

Title: Re: pH provolone
Post by: Possum-Pie on December 17, 2023, 03:03:37 PM

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.

Title: Re: pH provolone
Post by: B e n on December 18, 2023, 05:55:44 PM

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