How much of a PH drop should there be before adding rennet?

[TheTinCook]

I've been reading some dairy science papers that say that the optimal ph for rennet is 6.0, but it sounds quite a bit lower then normal.

IIRC, I've seen anything from a 0.2 to 0.02 drop on this forum.

I'm going to try cultured mozerella. Feta and hauloomi are also up.

[Sailor Con Queso]

Depends somewhat on the cheese, but you're normally looking for a drop of around .1. So, if your milk starts at 6.6 then a 6.5 at rennet is a good target.

[TheTinCook]

Cool thanks!

I ran short on time, so I made some sort of lemon cheese/ricotta thing. Not bad with herbs on crackers.

I'll give rennet cheese another shot this weekend.