Measuring PH of Rind During Pressing

[waltweissman]

Measuring PH of Rind During Pressing

This is my first cheese.  It is a goat alpine style.  I have followed my "plan" carefully, and monitored PH along the way.  The whey PH was at 6.35 when I moved curds to mold.  Have now been pressing and turning for 8 plus hours.  The PH meter that I use is a PH60-S Apera with the pointed glass tip, which is supposed to measure liquids and curds, etc..  I am not seeing much of a drop in PH during the pressing. I'm down to around 6.0, but it is not continuing to drop (goal 5.4).  Part of the problem is that I am not sure how to measure the PH of the rind.  Do I jam the tip 3/8 inch into the cheese, or just touch the rind?  I don't like putting holes in the cheese, but not sure what to do.



Any help appreciated.

Walt

[GortKlaatu]

With that type of pH meter, you really have to sink the tip completely into the testing medium (so yes a hole.)
That's why I personally prefer a flat tip meter for testing the curd after molding.

[waltweissman]

Thanks Gort.

w

[Scarlettbri12]

I also have a spear tip type of pH meter. I find that usually the cheese will close itself back up when I check by "spearing" the wheel during pressing. I haven't tried it on an aged cheese where the rind is harder or less likely to close on its own, but haven't found the need to be that meticulous with my pH tracking :)

[Gregore]

Yes pierce it , I agree it tends to mostly heal over .

[waltweissman]

Thanks guys, that's very helpful.  And yes, it did seal back up.

w