[Cheese] Buttermilk

[Jack Schmidling]

Corina wrote:
> Thanks for your comments, JS and Peter! It sounds like I am making it 
> right; it's just a slightly different product from the store-bought 
> kind. What is the cheapest/easiest way to test the PH?

Unfortunately, cheapest does not work for cheese.  To be of any use, the 
resolution required demands a high end meter and the cheapest I have 
ever seen is around $200.  The one I use was about twice that because 
the less expensive was not available when I bought it.

The good news is that for this application, "God" takes care of it.  I 
forgot the term but when the pH reaches 4.5, the reaction stops and no 
further reduction takes place.  This is also the point at which the milk 
sets into a curd (assuming no rennet).  So, if it has set up, it must be 
very near to 4.5.  At room temp, this is generally over night.

This doesn't help with cheese making because most cheese would be ruined 
by then so we either use a meter or trust to experience, luck and what 
works for others.

js

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