In this special Bonus Class, we’ll go over all the ins and outs of pH in Cheesemaking. Why is it important, when should you take readings, and what kind of pH meter will best meet your needs? Taught by our own Certified Cheese Professional, Kelly Liebrock, this class is about one hour long and you will have unlimited access to it so you can re-watch as needed. It also comes with a downloadable PDF that will give you lots of handy tips and references to help you up your game in cheesemaking by understanding more about the importance of pH.
