YINMIK Food pH Meter with Extra pH Replaceable Probe,Digital pH Tester for Sourdough and Bread,Food pH Tester for Meat,Canning,Cheese,Solid Samples, Soft Soil and Water…

I didnt want to spend on a meter that i may just use once or twice but after reading a couple reviews thought it best to get the one that would last, would be easy to clean and would be easy to calibrate. Right away i noticed that the probe was sturdy and was worth the extra spend. It was easy to calibrate, comes with everything you need and i am hopeful this will last.

Works great, but I actually went back to the paper ph tester strips. The calibration directions were almost clear ( frustrating a bit) and the fact that you HAVE TO KEEP THE TIP MOIST AT ALL TIMES, means that if you’re not using it daily or weekly, you have to remember to re-moisten the sponge at the tip of the cap.

Started fermenting, and this guy has been indispensable; really need one unless you want to risk dying. Easy calibration, straight forward, wouldn’t use it in a lab environment, but for fermenting this is perfect.

OK, here is a scoop on this HP tester. I thought that I would have a very hard time following instructions and doing it right (I didn’t want to spend a lot of money and not be able to send it back because I used it and didn’t do it correctly), so I watched a video online on how it was done using this exact tester. She made it seem easy and I watched it two or three times and then after feeling confident, I ordered it. I also bought the three bottles of solution instead of the packages, but packages do come with this testing kit. I wanted it in the bottles because it has to be stored in jars if you want to use it again and why buy the jars when I can already buy the solution in jars for a few bucks more. So now my hands are shaking, I’ve got my solution bottles open, and I’ve got the tester in my hand, and I tried to remember the video, and I did, (and I also had my distilled water and that’s very important. You have to buy that at the store or on Amazon.) So I had that handy. And then the instructions tell you just how to use the solutions. In my case it was 7, 4,10. I followed the directions slowly step-by-step, and it wasn’t hard at all. I was more frightened than actually doing it being hard. It comes also (this is important) with an acidity PH menu which I love. And it will give you the acidity of meats, fish, berries, baking products, cheese, vegetables, dairy without having to use your tester. my pre-mix solutions in the jars that I bought instead of the powder, comes with a solution that keeps the tip of your tester moist. So that’s an extra benefit. I have three esophagus ulcers that wants to rear It’s ugly head whenever I eat something that I shouldn’t, and I’m tired of suffering. I’m taking it serious now and that’s why I bought this pH tester. If you have Gerd or esophagus ulcers, you know what I’m talking about. It’s not fun. So I hope I have helped you because I did see in the reviews that this item I believe has been returned many times but then there’s a lot of reviews that are really giving up 100% which I’m giving thumbs up for as well, and I think the people who are the dissatisfied with it Didn’t really know how to do it. I probably wouldn’t have known how to do it if I hadn’t ever really watched the video. Just googl this model and you will see a girl demonstrate how to use this model and she is really great at it. So good luck to you, and I really highly recommend this . I also bought another tip just in case. I’d rather be safe than sorry if you know what I mean. And if you have to buy more powdered solutions, it’s pretty cheap or the bottled ones already pretty cheap too. I think it was $12. But it will take a while before you have to buy any more powders so you don’t have to worry about that.

Purchased this on the recommendation of a YouTube fermenting expert. It has proven to be well worth the investment. No more guessing if my sauerkraut is heading in the right direction (pH) for a successful ferment. Easy to calibrate and use.

Why does the probe last 6 only months to a year? I ouchesd it in April 2024 for making sauerkraut and I barely used it. It been in the box since and now neither probe is calibrating. So every 6 month I need to spend another $20 for a a new probe? No thank you. I wish I could return it but too late.

I really like this pH meter. It is easy to use, easy to read and helps me determine when my ferments are ready.

Must have if monitoring acidity of fermented foods. Accurate compared to multiple types of pH papers.

Easy calibration buy the £20ph solution box then just poke holes in seal, made job super easy, calibrated both and both read good results, five stars so far ,, time will tell

It’s not what I’d consider lab or commercial grade, but it will serve for hobbyists and home cooks. I intend to use it for nutrient solutions for my peppers and tomatoes. Maybe someday I’ll get a bluelabs or a Hannah. Until then, this is economical and seems accurate enough. I’d say calibration often and forget the last digit, and you should be good to go.

New to formentation, this was easy to set up and use ty

The meter is solid. Was game changer in my homemade mozzarella, as I can measure the pH of my curds now. The mistake was to buy this product, when there’s the same product with an extra probe for a little more money. That’s basically buy one, get one free. Customer service is non existent. It’s a Chinese company, and maybe they do talk with big customers, but us regular Joes don’t stand a chance , believe me I tried. Saw some comments about calibrating liquids and they work fine, tested with some strips. Just make sure it’s distilled water at 25c. For beginners: a pH meter like this is not like a thermometer. It’s a sensitive equipment that you have to take care of. You will need to think and learn about extra stuff like storage solution, regular calibration, distilled water, etc but trust me , depending on your need it really pays off ( like with my mozzarella)

This helped my bulk fermentation when making sourdough! My loafs have been perfect! During bulk fermenting, I aim for 4-4.7.