BernardSmith
Senior Member
Been trying to make Mozzarella but the milk in my neck of the woods seems to be pasteurized at too high a temperature. Anyway, I have been checking the pH of the curds by sticking my Hanna meter into the mass of curds (the pH of the whey and of the curds are not the same because of the differences in the buffering chemistry the two components have). My question: is there an inexpensive and effective way to clean the bulb of my pH meter which seems to trap thin strips and clumps of curd that do not easily wash out? I am thinking of using Starsan or even PWB but is there any simple household substance that will easily breakdown milk proteins? Thanks