Healthy, Naturally Cultured Vegetables Naturally fermented vegetables taste great ... and are good for you. Make real kimchi and sauerkraut, and start the fermentation with our living vegetable starter culture.

Cheese Making PH Test Strips

When making some cheeses such as Cultured Mozzarella and Provolone, the timing for adding the rennet is dependant on the acidity of the milk and culture mix in your pot.

Simply cut a small piece of the test strip, and touch to some inoculated milk in a spoon. The strip started "green & yellow" and very quickly changed to "dark pink & blue", indicating a PH of 6.8 or even higher.
For this photo we just used milk with no addded culture so a high PH is to be expected.

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