If you are a home cheesemaker or creator of fermented foods and drinks like Kimchi, Kefir or Kombucha, then these handy pH strips will help you measure the acidity of your ferments.
There are 100 strips in each pack and they measure a pH range from 4.0 to 7.0 in increments of 0.4. Just match the colour of your sample with the code on the pack to get an indicative reading.
Development of lactic acid is an important indicator of food safety in cheesemaking and fermenting foods and drinks, creating an environment that is hostile to nasty spoilage bacteria and friendly for good probiotics.
Measuring the pH of your cheesemaking and ferments will help you understand how active the lactic bacteria are that produce the acid and can help troubleshoot problems with your ferments.