Cream added to milk changing pH?

[scasnerkay]

I am following a recipe from the Karlin book, adding cream to whole milk for the make "Just Jack". I did not test the pH at the onset of the make, but in waiting for the pH to drop the .1 as usual, it seems very high. I have rechecked/calibrated my pH meter.  I made a batch of cheese yesterday from the same milk and all was as expected. The only change on this one is adding the cream. Why would the pH be registering 6.8 or 6.9?

[tnbquilt]

I don't know about the PH, other than milk is not always the same. I have had milk at 6.8 but not 6.91.

I have made that recipe, and the pressing instructions are not hard enough. The curd does not knit in the center of the cheese. Get pressing instructions from a different book.

I made one and after it had aged I picked it up and it broke in half. The center curds were still little pieces, and it was bitter because I didn't salt it enough. I don't know if I salted it like the book though, but I did press it like the book.