For those who thrive in consistency and quality, you need to make sure the proper pH levels are achieved throughout the process. For those of us who just want to make cheese, measuring the pH may indicate a problem of why your cheese is failing. For example, Mozzarella just won’t stretch unless it’s at the proper pH level of between 5.1 and 5.7.
This handy set of strips will help you out. Each pack hold 80 pH strips and comes with a color-code chart to show you where you pH levels lie. Here are some cheese pH levels starting with milk:
6.2 – 6.5: Blue Cheese, Brie, Limburger
5.8-6.0: Queso Fresco, Bread Cheese
5.5-5.7: Gruyere, Fresh Mozzarella, Swiss
5.1-5.4: Gouda, Mozzarella, Parmesan, Colby, Cheddar
4.6-4.9: Cottage Cheese, Cream Cheese, Feta
The recipe you are using may have different values. You should go with that instead.
Additionally, these strips can be used with other artisan crafts. For example, the optimum pH level for the perfect Kombucha would be between 2.8-3.2 for a delicious drink.