We are brand new to cheesemaking and would like to start with mozzarella.  The recipe calls for a certain pH level.  What kind of equipment or supplies can I use for this?

I noticed that New England cheesemaking supply has a pH meter for $200! That’s way too expensive.  At the other end of the spectrum Edmund Scientific has pH test strips 100 for $1.95.  Will those work?

Any advice very much appreciated, thank you.

I would recommend going to http://www.omega.com/ (ca if your in Canada) and get the PHA-90 INDICATOR PAPER. Thats whats recommended for the economical version

Thanks so much, but after reading the description of the PHA-90 papers I’m wondering if these http://scientificsonline.com/product.asp?pn=3021313&bhcd2=1210198597 will work as well.  You also use them and measure against the included color chart for pH in 1 pH unit increments.  They are only $1.95 for 100.  Will they do?

thank you!

probably will do however their probably allot more. The 100 are probably little tabs on a plastic stric whiles the other is on a role of paper, I think theirs allot more for the money.
I will be getting the omega brand and once I have it I will report back.

Yes, please let me know how they work for you.  I’m anxious to try the mozzarella and have some extra milk right now.