Author Topic: Using sauna as a heat source  (Read 7410 times)

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Re: Using sauna as a heat source
« Reply #15 on: September 25, 2009, 11:16:15 AM »
Sounds workable. Just keep in mind that accuracy and consistency are really important in making good cheese. A few degrees too high will kill off Mesothermic cultures, cause fast acidification, and cause rennet to set curds too quickly. Too much heat or heating too quickly uring "cooking" will trap whey in the curds.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed