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I have always checked acidity with titration tests and now that I am dealing with such small volumes of cheese it is difficult to get 10 ml of whey from the curds for testing, especially while stabbing the cheese.

I need to start using a good ph meter and have been looking at the HI 99161. Does anyone have any experience or advice on one of these?

I have that one and it is amazing , assumeing a cheese ph meter could in fact be amazing .

A few weeks after I got mine they came out with the Bluetooth version for half the price

http://hannainst.com/products/electrodes-and-probes/bluetooth-probes/fc2022-halo-foodcare-ph-electrode-with-bluetooth-smart-technology.html

That looks nice, easier to clean than mine, but way dearer.

I think what could end up really useful for making cheese is the data logger . As it gives a curve graph of your acid  drop and this could be used to notice how what you change in the make effects the outcome.

Oh what a difference 1 week can make.