[Cheese] Buttermilk

[Corina]

Hi JS and all,

>the
>resolution required demands a high end meter and the cheapest I have
>ever seen is around $200.

<snip>

>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.

Oh! Thanks very much; that was a really helpful post. :-)

>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.

Are there degrees of being set? Like does it form a soft curd first, 
and then get more firm? Or is it a matter of being either liquid or 
set? Yesterday was a warm day and it seemed to be done after only 6 
or 8 hours.

Thanks also for your comments about cheesemaking, as I do want to try 
that later.

Corina