Monitoring acidity when making cheese at home is the next critical task - remember, the first was milk choice; then, we need to monitor the acidity.
The low PH causes the following: The speed of coagulation increases.
The lower PH cheese will lose more calcium and reduce the elasticity of the cheeses.
The lower PH cheeses trap and retain moisture.
The PH also determines the activity of the starter cultures and enzymes.
A good PH meter and taking notes during the process can speed learning.