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?

Great Idea!!!
Actually im already trying to accumulate some charts and have asked a supplier about this subject.
Those that are getting a PH meter, make sure u get the PH4 and 7 buffer solution, u need them to calibrate the meter, it makes a big difference. It took me about 10-15 min to calibrate mine. I had a teaspoon full for each liquid and went back and forth to adjust the levels, thier are 2 screws for adjusting the PH4 and one for PH7 levels. (And have a jar of water to wash the electrode between dippings) it took about 30secs for the reading to stabilize. If u haven’t already seen, I posted pics on my site as to how i took the readings.

Tried to post a link but it says its blacklisted, couldn’t even e-mail it to u rick :(

Calcium PH affect on protein

Check for a Private Message with my private email in it. Send me the info and I’ll try to figure out why it was blacklisted.

Here’s the link:

Link to Article