[Cheese] So whos the new guy ? / Suggestion for experiments

[Jack Schmidling]

Kit Anderson wrote:

>Or the pH of the buttermilk 
> was already low enough and the added culture was the culprit?

I sort of missed that issue.  Just what is the pH of the re-hydrated 
buttermilk?  If it is anything substantially different from fresh milk, 
I think we are off on a tangent.

On the other hand, non-cultured butter milk was originally mentioned. 
It is quite possible that the stuff we can get around here is cultured 
and I would presume, useless for cheese making.

The answer lies in the pH.  You need to measure it to go any farther. 
It wants to be around 6.

js

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