[Cheese] Buttermilk

[Corina]

Hi Peter and all,

>Although the QC system demanded we use a pH meter to measure the pH 
>before using the starter, it was much easier just looking at how the 
>starter tasted and its viscosity..

That's what I've done so far. Also, as long as I don't shake it up 
before it's solid (and make it more watery than it needs to be), I 
figure it doesn't actually matter, cos the culture will continue to 
grow in the fridge anyway...

Corina