Pressing - At 92F / 33C

[LadyLiberty]

when I read some recipes, I'm told put the pressed cheese under 25 lbs pressure with a temperature at 90-95 degrees.  HOW IN THE WORLD DO YOU DO THAT?

Short of having a temperature controlled room, my stove's lowest temp if turned on is 120, and my dehydrator is too short to hold a cheese press.  So other than putting it in my greenhouse when it MIGHT be that temp what do I do?  I'm thoroughly frustrated.  How do you all control temperature???  I want to know.

Cheesemaking is a mess.  a big gloppy MESS.

[FRANCOIS]

You press the cheese while it's still submerged in whey most likely.  What is the recipe for?

[DeejayDebi]

Using a stove can be very tricky especially if it's electric. You may have to turn it on and off as needed. That is why many people use a double boiler it's easier to could the temperature of the water in the boiler. You can always add cold water ti cool it or boiling water to increase heat from a teapot or something. Much easier that way.

I agree with Francois sounds like the recipe is pressing under whey.