Hi everyone.
I finally broke down and ordered a PH meter this evening. The brand I purchased is a Hannah since this is what was suggested from other home cheese makers.
My problem is this…
I have the PH meter on the way…..I have the calibration fluids coming (both 7.0 and 4.1), but I have no idea what to do with this thing once it arrives.
Is there a website or other resource that shows what I should be looking for (PH readings) at different stages of the make?
This is all totally new to me and I’d like to be ready to go by the time the meter arrives.
I know that Nabil posted once that he knew what PH readings to look for on various cheese types at different stages so any help, he or anyone else can give would be greatly appreciated.
The cheeses that I make most often are:
Cheddar
Swiss
Gouda
Camembert
Provolone
Stilton
Monterey Jack
Colby
Parmesan
Romano
There are others, but these are the ones that have really caught my fancy and ones that I plan on continuing to make in the future.
Also, I know that Neil and Rick both use a PH meter so I’d love to hear from you both as well.
Just a suggestion, but if Rick could possibly post a database/spreadsheet/ informational page, concerning PH readings, I feel that this could be a great help to all home cheese makers.
I’m just trying to take my cheese making to the next level and hopefully this will do it.
Thanks for reading this and thanks in advance for any help anyone can give me.
Dave