Description
pH strips are an excellent quick and easy way to see and track the acidification process as you make your cheese. They are particularly indispensable when making Mozzarella, allowing you to determine if your curd is ready to be ‘stretched’.
These strips measure in the range 4.0-7.5 which is ideal for cheese making. This narrow measurement range along with small indicator increment steps of 0.3 makes them very accurate. They exhibit good colour contrast across this narrow scale too enabling you to ‘read’ the pH change easier than many other strips. They are ‘non-bleed’ meaning that they can be dipped into your milk and whey or wiped across your cheese curd without causing any contamination.
There are 100 test strips in every box. Store them in a dry cool place, preferably with a reasonably constant temperature to prolong their longevity.
