Chevre - Draining pH & Lactic Curd Description Discussion

[iratherfly]

George, just like Pav mentions here, the acidity will taper off once it reaches the 4.6 range or so. After moulding, draining and aging you can expect the pH to go up and balance. I don't have my data in front of me but the acidity curve begin going up. The further development of the paste and rind change the acidity altogether so what you get in the package when you buy something in the store is nothing like your own target drainage pH.