Author Topic: Question on Hot water washing techniques  (Read 507 times)

Offline nccheesemike

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Re: Question on Hot water washing techniques
« Reply #15 on: February 27, 2017, 08:35:36 PM »
Nice discussion on this topic all. I find it very helpful. I've struggled with this and overshooting target temp a small bit too. After reading here I have a better understanding on how to get this right on my next attempt.

Mike

Offline AeonSam

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Re: Question on Hot water washing techniques
« Reply #16 on: February 28, 2017, 07:36:27 AM »
Let us know how it goes!

Sam

Offline nccheesemike

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Re: Question on Hot water washing techniques
« Reply #17 on: March 04, 2017, 01:36:08 PM »
I just wanted to follow up and give AC4U to the commenters on this post. I made a washed curd Gouda Cheese today which is in the press now and nailed the washed curd portion. Removed whey, added hot water to raise temp from 90 to 92 degrees and repeated process again to hit 100 degrees, nailed both temps no overshoots like the past. Thanks all for the great explanations!

Mike

Offline awakephd

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Re: Question on Hot water washing techniques
« Reply #18 on: March 04, 2017, 03:26:50 PM »
Great! Now we just have to wait 2-3 months for the taste report (or 4-6, or 9-12, or ... depending on how aged you plan to take it)!
-- Andy