Keeping a stove on for 12-16 hours throughout the day is the definition of insanity to me, and would very much be to my family members also. But then again-- I am merely a newbie at this game.
I REALLY do hope that their arent TOO many other cheese recipes that call for the stove to be on in such excessive amounts of time like this anymore.
And if there were-- I can't help but wonder what other type of heating alternatives could there be that could satisfy this criteria and do it well with much more efficiency (i.e. NO constant watching/monitoring) without the constant threat of the house catching fire and burning down overnight.
U-
1 degree is that anal really it is suggested that when cooking curd you initally only raise the temperature by 2 degrees in 5 minutes.
Great info, Debi!
So this is the average range in which cheesemakers should heat their curds up?
Exactly the info I needed to begin looking for the heat source that I need.
Will there ever be other ranges in which the directions call for the heating temp to be a bit more fast adjusted, or in slower heating increments? Can you tell me what is the fastest heating temp. range, and what is the slowest heating temp. range for which I will EVER need in making different types of cheeses?
I need to know so I can decide which heating element would be ideal in giving me both the low and slow time, and alternatively one that could heat things up extremely quick whenever need be.
Perhaps I should invest in TWO separate heating elements. One ridiculously fast, and one slow, so at that I can alternate between the two and adjust heating temps accordingly.