Hi,
I though I should share a lesson I learned yesterday.
I was making a batch of cabecou, which I had success with in January. Same recipe, but used MO036 culture instead of flora Danica, because I'd run out.
2 L goats milk
1/32 tsp MO036
1/64 tsp PC
Speck GC
2 drops liquid rennet
Milk at 22C, add cultures+rennet, leave for 24hrs (ish).
Being winter, I put the pot in my bain Marie with a PID controller keeping the water underneath at 23C. This worked well for the first 12-14hrs. The pH wasn't dropping as fast as I would have liked, but the milk temp was still spot on 22C.
I should mention that I'd previously noticed the PID temperature fluctuating sometimes. Ie, it'll jump up and down 5C within a few sec, I think a fault in the sensor.
Anyway, when I checked it at around 24hrs,the PID was somehow at 63C, and the milk at 46C.
The chooks enjoyed the curd.
Technology is great when it works.
