first make with PH Meter

[steffb503]

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?

[steffb503]

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?