The inner geek in me has encountered a dilemma. Once again bogged down in minutia, I’m trying to determine whether to buy an acidmeter or a PH checker. Can anyone make an argument for one or the other? I’m leaning towards the acidmeter on the “New England Cheesemaking Supply” site, but the convenience of the PH checker is hard to ignore.  HEEELLLLP!

PH checker can be a pain. I suggest u read on how each one is used and if its worth it, might end up being a pain. I have only used someones PH meter and it was too much of a maintenance for the gismo.Th one I used u have to always have the probe in moisture and a base solution so u can zero it.

definitely go with pH tester, acid testing is very very complicated procedure, and no need for homecheesemaking

so go with pH strips (papers), or cheap “one decimal” pH tester.