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

Would be nice to have a list a couple have been posted 5.5 I thingk it is for cheddar and Gouda but Il look at my stuff tomorrow to see what I have

Dave, Neil just added the cheese-pH in later post

one thing i need to add, is when the cheese is pressed, practically measuring pH is not possible for us, but by practice or taking a small part and melt it u will be sure that ur cheese is fine.
why melting , most of chesses (cheddar, cloby , swiss, Gouda) all should reach 5.3 - 5.2 after removing from press so same as melting pH.

pH will help us in some critical stages (like draining time for cheddar 6.2 and hopping 5.2) and another example for swiss (hooping should be over 6.4) and for provolone (mozzarella stretching is when curds 5.2 - 5.1)

Regards

Thanks for the information guys. I appreciate the advice.
Now I’m off to go over the “light” reading that Neil posted in the other thread. LOL
I scanned it a minute ago and it does seem to be pretty involved.
Thanks aging for the advie on how to check the PH in a pressed wheel. That will come in handy.

Dave

LOL, happy to help