CheeseForum.org » Forum

Hello,
I get soon new PH110 and have question:
Can I take test with meter direct from milk pot or should I always take some milk/whey/curd in cup-> take results and put that sample away ?

I hope that I get good working unit 
I order also buffer solutions 4/7/10, Hanna electrode cleaning solution for milk deposits, and Probe Refill and Storage Solution.


Hande

Technically, you should take a small sample in a cup and measure that, not in the cheese vat itself.

Truth be told; I have done both.

Ok, thank you Wayne.
I go with that sample out pot method.

Hande

I get Extech and it's feels good.
First I soak probe in pH4 buffer solution few hours and after that calibration, no problem.
And it get temperature correctly right 
I just get 4 gallons raw milk and pH was 6.62.
So tomorrow morning is time to make Cheddar with cheddaring methods.
Nice to see how long time each steps really takes with pH meter.

Hande

Ok, Cheddar is under press now, Jess 
Oh boy It takes 4hours and 24min to go PH 6.72-> 6.44.
I use 160ml (1%) mesophilic mother starter to 16 litres milk. Next time I need much more, meaby 1,5% / 240ml.
Raw milk and high pressure = yes it really stick in cheese cloth.
I need to go 12psi to get proper rind.

Hande