I have a suggestion. It sounds like more of us are getting PH meters—I have one on my Christmas list. So, let’s start adding PH levels to the recipes we post. I plan to start keeping a record of the PH levels of my cheeses at various stages of the cheese making process, and hope to learn more about the ideal PH levels as a result.
I think for beginners, exact PH levels should not be a concern. There are enough other things to think about and if you follow published recipes regarding amounts, temperatures and times, you should get good cheeses.
But, for those who are creating their own recipes or are trying for the “perfect” recipe, PH can matter. And, I think it would be nice to begin to get a sense for what PH levels lead to “great” as opposed to “darned good” cheeses of various styles.
Most of us will only be able to measure PH of the curds and whey while still “liquid” and not the final, aged cheese. But, we’d still get some good insights.
What do you think?