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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: bbrown131211 on September 13, 2012, 01:52:31 PM

Title: pH meter
Post by: bbrown131211 on September 13, 2012, 01:52:31 PM
I am thinking of asking Santa for a pH meter for Christmas. I noticed that New England Cheesemaking supply has one for slightly under $100. Others I saw averaged about $500. If you have had experience with the less expensive meter, I would be grateful to you for sharing your thoughts and recommendations. I am a small home cheese maker who makes a couple cheeses per month. Thank you.
Title: Re: pH meter
Post by: BobE102330 on September 13, 2012, 03:55:46 PM
There are lots of folks here who swear by the Exetech PH100 and PH110 models.  Remember to ask Santa for buffer solutions to calibrate whatever you get.  There are some really cheap ~$25 models that most people swear at rather than by.  I will get an Exetech soon.

A google search for "ph meter reviews" turned up one in the ads that looks like the New England Cheesemaking PH2 model (when there was a picture) for only $45.  Hanna instruments 98107.  The 98107K includes the buffers for $93.  Rikki includes buffers so maybe her price is a decent deal.

Title: Re: pH meter
Post by: linuxboy on September 13, 2012, 04:34:03 PM
I am not a fan of the 98107 for the typical user. IMHO, it requires some detailed knowledge of meter maintenance for it to function well (junction reconditioning, bulb permeability, etc). It does work, but would most likely be frustrating for most people.
Title: Re: pH meter
Post by: bbracken677 on September 13, 2012, 05:18:17 PM
I use a cheap one http://www.amazon.com/PHTester-PH-107-Digital-Meter-Tester/dp/B005KGKCRA/ref=sr_1_10?ie=UTF8&qid=1347556608&sr=8-10&keywords=pH+meter (http://www.amazon.com/PHTester-PH-107-Digital-Meter-Tester/dp/B005KGKCRA/ref=sr_1_10?ie=UTF8&qid=1347556608&sr=8-10&keywords=pH+meter) that has, surprisingly, worked pretty well for me. Have only had to calibrate it once....it's drawback is that it can't really test the pH of solids, but rather just liquids...so once a cheese has been made and is no longer weeping whey, you can't use it to check pH. One other drawback is it only registers to one decimal place. But for $10 it is surprisingly useful and will suffice until I get a better one.
Title: Re: pH meter
Post by: bbrown131211 on September 14, 2012, 02:52:12 PM
Thank you for the information. It really helps.
Title: Re: pH meter
Post by: hoeklijn on September 14, 2012, 07:36:59 PM
I am (and not as the only one on this forum) using an Extech PH100. IMHO good value for the money...
Title: Re: pH meter
Post by: Boofer on September 15, 2012, 06:19:34 AM
I am (and not as the only one on this forum) using an Extech PH100. IMHO good value for the money...
Ditto...<<== What he said.  8)

My ExStik PH100 works great if you keep it clean and calibrate it properly (not difficult).

-Boofer-
Title: Re: pH meter
Post by: Shazah on September 15, 2012, 07:59:33 AM
Hi Boofer

I'm thinking of getting an ExStik, even though I have read some adverse reviews about reliability on Amazon.  I'm not sure what/if there is a difference between buffer solution and callibration fluid and do I need to get the 4 and the 7 bottles they sell?

Any advice would be appreciated.

Thanks
Sharon
Title: Re: pH meter
Post by: Tomer1 on September 15, 2012, 08:44:44 AM
Its exacly the same.  Yes, 7 and 4 is advicable.
Title: Re: pH meter
Post by: hoeklijn on September 16, 2012, 09:12:32 AM
I bought in one set the 7 and the 4, plus the 10 that I probably never will use, PLUS a special pepsin cleaning fluid for milk GRL 100 from Greisinger. One set for 28 euro.
Title: Re: pH meter
Post by: Tomer1 on September 16, 2012, 02:15:36 PM
fairly expenssive I'd say.  Id just buy 1$ pouces from ebay and store them in airtight bottles in the fridge.  I pour a bit of solution into the bottle (left outside to warm up a bit) cap to calibrate and return the solution to the bottle.    I ofcourse rince before , in between and after with distilled water (and dry the electrode) to prevent contamination or dilution of the cal. solutions.

No need for pepsin, just the same liquid enzyme you use for cheesemaking.
Title: Re: pH meter
Post by: Shazah on September 16, 2012, 07:49:06 PM
Thanks Tomer1

I ordered the Exstik from Amazon but as luck would have it, their supplier won't ship the buffer solution to New Zealand.  I went ahead with the purchase as Amazon had it almost USD$20 cheaper than anywhere else I spotted it. 

I have already found a NZ site that will send me the buffer solution at a pretty reasonable price of NZD$12 for the two bottles.

I've watched a few YouTube videos and now feel like I know a little more about how it should be used.

Cheers
Sharon
Title: Re: pH meter
Post by: Tomer1 on September 16, 2012, 10:38:08 PM
Im sure you have lab equipment stores in NZ or at least at the mainland. they should be able to supply you.
Title: Re: pH meter
Post by: boothrf on September 16, 2012, 11:21:18 PM
That's quite funny Tomer.  By "mainland" do you mean Australia?  ;)  (That's an Aussie/Kiwi joke, sorry Shazah, I couldn't resist)
Title: Re: pH meter
Post by: Shazah on September 17, 2012, 01:19:41 AM
Hey Bob that is funny. ;D

I'm from Dunedin but live in Auckland.  We South Islanders always consider the South Island to be the Mainland - it's bigger in area but not population.
Title: Re: pH meter
Post by: boothrf on September 17, 2012, 03:20:32 AM
 ;D  And we Aussies like to think of NZ as our 8th State!  ;) Ha ha!
Title: Re: pH meter
Post by: Shazah on September 17, 2012, 05:36:39 AM
I don't mind being mistaken for an Aussie when I'm overseas, and we're used to you guys trying to steal our thunder when it comes to our good musicians and famous actors, but you simply can't claim the Pavlova as Australian.  ;). It's 'Kiwi as'

Rugby Union coach - how's he working out for you??? Lol

Title: Re: pH meter
Post by: masha1 on September 17, 2012, 09:00:34 AM
Shaza
Let me know if you have problems with sourcing buffer solution. I may be able to get some contacts through work as we use them quite a bit in the labs
Title: Re: pH meter
Post by: boothrf on September 17, 2012, 10:57:39 AM
Ha ha very funny Shazah. And, yes, you can have your coach back!

By the way, if you want to see a game of real football, the AFL is scheduling a game in Wellington next season!  :D

I'll let you have some of the actors and musicians, but NOT THE PAVLOVA!!!!!!!

Title: Re: pH meter
Post by: Shazah on September 17, 2012, 07:46:19 PM
Thanks masha1, I may have to take you up on that offer.

I saw some on TradeMe earlier and thought I'd buy it once my ExStik arrived but when I checked today, I now can't find it.  That will teach me for not saving it.  I've got a couple of weeks yet before it's due so I'll keep my eyes peeled.

Bob, when we were in Melbourne recently we spent a lovely day roaming through the Yarra Vally visiting breweries (for my bloke) and cheesing around for me.  Healesville had a great cheese shop and the blokes checked out the brewery.  We had lunch there but also had a lovely cheese platter at Yarra Valley Dairy.  It was a great way to spend the day.

I wish I had timed my trip a little better otherwise I would have made sure to be there when the Cheese Show was on.  That's on my agenda for next year, as is a tour around Tasmania, which seems to have become a real foodies paradise.
Title: Re: pH meter
Post by: Tomer1 on September 17, 2012, 08:41:23 PM
Yeah I meant Australia. Wasnt aware of the fact that NZ is a great of islands?  I hope to visit someday and find out for myself :)
Title: Re: pH meter
Post by: Shazah on September 18, 2012, 07:31:09 AM
Tomer1 you will love it 'Down Under'. (that covers both Australia and New Zealand) lol

Come in the summer and you'll get to experience the best of both countries, unless you're into skiing, then you will definitely want to visit in the winter.
Title: Re: pH meter
Post by: boothrf on September 18, 2012, 10:43:44 AM
Hey Shazah, I live not far from the Yarra Valley in West Gippsland. The Yarra Valley is beautiful, fantastic wine and gourmet foods. I love Healesville too, we often pass through there when we head north. They have a great fresh pasta pasta shop too. I haven't been to the cheese shop so must try it out.  I visited the Yarra Valley Dairy a few weeks ago, very nice shop and some lovely cheeses. Their persian fetta is divine! Not really a big fan of goats cheese though I must admit.

I am visiting Tasmania a lot at the moment with work, and lucky enough to be doing some contract work in a large cheese factory there! There is so much great food down there. From seafood (salmon, trout, lobster, oysters and salt water fish) to beautiful beef, chocolates, honey, berries, wine and of course the cheese! You should definitely visit sometime, not just Hobart, make a drive up the east coast and then across to Launceston and you will be amazed at the gourmet delights.

I'd like to visit NZ again sometime, is there much artisan cheesemaking happening there now?
Title: Re: pH meter
Post by: Shazah on September 19, 2012, 05:26:28 AM
Hi Bob

I used to be married to a Tasmanian so I visited there often and have seen most of the Apple Isle.  I haven't been back for 15 years but I know it has changed alot since then and I'm keen to experience all of their culinary delights, but especially the cheese.  I'm a big fan of the Gourmet Farmer and his mates at the Salamanca (sp?) market.

We have a huge number of artisan cheese makers, from North to South, who are developing a great name for themselves.  Any trip out of town always has to include some cheesing, so I get to sample their wares from all over.  Let me know if you want some info. for your next excuse for a cheese odyssey holiday. ;D
Title: Re: pH meter
Post by: boothrf on September 27, 2012, 03:54:28 AM
Thanks Shazah, I'll keep that in mind when I plan a visit. Nothing on the horizon yet, but who knows. :)

It sounds like you have lots of artisan cheesemakers in action, more than we have here. I can only think of maybe 5 or 6 in Victoria maximum, and only a couple in Tasmania, and these are our Dairy heartlands.