I was making a cheese this past weekend - a Gouda, and it turned out superbly! - but something was up with my pH meter. When I took it out to calibrate it, it would not equilibrate. That is, it kept jumping higher and lower and would never settle to any specific reading. I shut it down and “rebooted” it a couple times with the same result. I was about to give up on it as needing a new probe, when suddenly it started to work. I didn’t even need to recalibrate it - it was still accurate from the previous usage. Now, my question is: could this have been caused by the probe getting too dry? I had a bit of moisture still in the protective cup, but it may not have been enough. If not this, what else might have caused such a malfunction?
