pH and Acid in Cheesemaking

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.


15 thoughts on “pH and Acid in Cheesemaking

  1. That was great, just what i needed! It really helped put some of what I’ve read in your Mastering Artisan Cheesemaking book. I haven’t ventured into hard cheeses yet. I’ll view this a few more times..taking notes and maybe feel comfortable enough to try. Although I’ll have to wait until the girls kid. Thank you for taking the time to create this!

  2. HI in your book the Mastering artisan cheese making …. the recipes u.s.a litres or europen litres ? I am not sure if I have to convert them,

  3. Hi there, If you are in Europe, then you can use the litre and kilogram measurements in the recipes. In the US, we don’t use (sadly!) litres. A quart is our comparable. So hopefully I and my publisher did all of the EU conversions properly!

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  6. Hi Gianaclis, thanks so much for this video. Acidity and PH have been my biggest problem, both in understanding and finding an affordable ph meter (haven’t yet). I have ph strips that don’t seem to work. Just so I understand, are you saying that most hard cheeses should read between 6.2 and 6.4 both after ripening and after adding rennet and letting the curd form? And that while the hard cheeses are pressing, we are aiming for about 5.2-5.4? You said depending on the cheese, where would I find such information? I have your book Mastering Basic Cheesemaking but couldn’t seem to find that information in there. Thanks so much!

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