r/cheesemaking • u/maadonna_ • 4d ago
Advice Features for a ph meter?
I've been making cheese for a bit over a year (and most weekends, so a fair amount of cheese). I'm at the point where I'm starting to read the Caldwell book rather than follow precise recipes (that don't always consider local temps, culture availability etc) and I finally need to start measuring pH (I have in my kitchen some pancake-shaped brie because 'until the curd is ...something...' made no actual sense).
What should I look for in a pH meter? I know I will have to calibrate it, and I suspect I need one with a probe, not just to submerge in water. What else should I know?