« previous next »
Pages: [1]   Go Down

Author Topic: temp control  (Read 811 times)

jim81147

  • Guest
temp control
« on: March 28, 2012, 04:27:45 AM »
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 .
Logged

hoeklijn

  • Guest
Re: temp control
« Reply #1 on: March 28, 2012, 12:36:24 PM »
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.
Logged

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,820
  • Cheeses: 106
    • Deejays Smoke Pit and DSP Forums
Re: temp control
« Reply #2 on: March 28, 2012, 10:14:24 PM »
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.
Logged
Pages: [1]   Go Up
« previous next »