In this video I go over the intricacies of monitoring pH at different stages of cheesemaking – including what that pH tells you after the cheese is done or partially through aging. I throw in tips and suggestions for how to control acid production in the vat and why it matters! I sure wish it had chosen a frame with my eyes open!
This 24 minute video is useful for cheesemakers at all levels, unless you are brand new to cheesemaking and not quite ready for some deeper science.
