How do you guys go about controling the temps of your cheese when making and how close to you get to the temps you are shooting for . I ask this because I see that in most instructions they are very precise as to what temp and how long so I was curious as to how close people got and how they did it .
Hi Jim,
I'm using an electrical kettle (hope that subscribes it..) and a digital thermometer. The thermostat of the kettle is not good enough at low temperatures, so using the clock and temperature on my digital thermometer, I keep track of the time it takes to rise 1 degree in temperature.
I know from experience that when I have to reach 32C with 20 liter of milk, I have to turn off electricity at 30C.
Experiance! You might use a stove top (gas or electric), a electric pot, a chaffer it's all the same you have to practice making small adjustments. Practice with a pot of water and turn the dials a tiny bit and see what it does.