Hi everyone
I'm trying to know a little bit more about the ph of the cheeses I made. A ph meter is too much money and maybe I will buy ph sticks. Any suggestion or experiences are welcome. Do it works well? Any specific kind of sitcks?
Thank you in advance.
Hi Albert, I have the same problem and an "old cheese" on this site advised me to try acid titration method to assess the ph. This involves using a chemical - I was able to get Methyl Red - which changes colour when a certain ph range is reached. I don't have any experience with ph sticks. I want to try a swimming-pool tester kit which will offer a slight range of ph levels.
I wish there was a simple-to-operate ph tester that was also reasonably priced available for the hobby cheesemaker with a limited budget!
Good luck. I hope that some more knowlegable people on this site will respond to your (our) question.
Thanks Banjoza for your help.
pH strips or "sticks" are generally not accurate enough for cheese making.