pH Chart

[Beans]

I started playing with my old PH meter while making cheese and I remembered someone mentioning a flocculation chart with pH targets.  Any suggestions?

[Gürkan Yeniçeri]

Hi Beans, welcome to the forum.

My extended floc chart is here but doesn't have pH targets, I gues you can devise it for a certain recipe by reading and searching the forum.

[linuxboy]

Hi,

pH is rather useless without a specific make recipe and process. It works as a system. If you post the cheese you want to make, we can help. Generally, the ranges are identical for all cheese families.... .-5-.2 drop before rennet, then 6.3-6.5 drain for alpines and tommes, 6.0-6.3 for others, etc. I've posted these ranges several times before.