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I bought a Milwaukee PH51, it came recommended by a few guys I know that make wine and Beer.  It was kind of expensive, but figured I needed to get one if I was going to start making quality cheese, once I get my technique down with lower quality milk.

Andy

I see that it has a 2-digit display, accuracy to .1 degree, and that it has been discontinued, replaced by the PH55 which also has the 2-digit display. It will be interesting to see how it performs for you.

Quite a few references in recipes and on the forum are for two decimal places of accuracy (pH 4.01, 6.45, etc.). Just so you know.

-Boofer-

Thanks for the information on the meter, I really didn't do much research on it some friends liked theres so I thought I would give it a try, it seemed reasonably priced compared to the really nice ones.  I assumed if I can ever get the craft of cheese making down and wanted to really get involved that I would invest more money into better quality stuff like meters, molds, caves and so fourth.  I can always take it back, still have the receipt and haven't used it yet.  I know some of the stuff can get expensive and starting out I didn't want to get to crazy.  I had a hard time buying some of the stuff that I have, but needed it. 

Andy

One of the key points with a pH meter is that it can measure flat surfaces as well as liquids. Do you know if yours can do that? If you want to measure the acidity on your cheese, that's where it comes in handy.

You might check on the forum for pH meter discussions to make a more informed decision. It might persuade you to return that meter you have. I have an Extech PH100 which I initially cursed and fought with until I reached a comfort and confidence level with it. Other forum members use the Extech PH110. Yes, they both are a little more money than what you paid, but they serve the cheese making purpose quite well.

-Boofer-