Can’t comment on the specific models you’re considering; but I can give you a short summary of my experience. After several years of making cheese, I thought I should be using a pH meter, so I bought a cheap one. It worked well for a short while; but there wasn’t any appreciable difference in the quality of the cheese I made. When it quit on me - after less than a year - I got another fairly low end model (the first was Hanna, the second was etekcity). After just a short while, the second meter became erratic, and I couldn’t depend on its accuracy. That was a couple years ago, and I haven’t used a meter since then. What I have found is that the feel of the curd is as good an indicator as the meter ever was. I never use a spoon to stir my curd, I always use my bare hands - well cleaned of course. My cook times vary widely - anywhere from 50 minutes to almost 2 hours. But the quality of the finished wheels has been great every time. I’m not knocking meters. If that is what you’re comfortable with then by all means keep at it. But, for me, I’ll stick with the “hands on” approach.
