I’ve bought a Hanna Checker pH tester and its calibration, buffering and storage solutions, and now I’m almost ready to start making cheese scientifically. But I have 2 questions that I hope some of the experienced pH testers here can answer:
My tester doesn’t have ATC (automatic temp compensation); is there a formula I can use to get correct pH readings if I know what the meter says and know the cheese temperature?
Where could I find recipes for mozzarella, cheddar, colby, gouda and jack cheeses that include pH markers?
Any advice would be greatly appreciated.