[Cheese] Buttermilk

[Peter Næslund Møller]

----- Original Message ----- 
From: "Corina" <corina at cyber-dyne.com>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Saturday, July 07, 2007 4:23 PM
Subject: Re: [Cheese] Buttermilk


> 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?
> 

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.. I usually got it within +/- 0.1, but thats probably just because I performed that check thousands of times :-)

Some people use those paper strips that will change color, others use an electronic pH meter, others do a titration with sodium hydroxide... 

http://en.wikipedia.org/wiki/Titration

/peter