Hello all,
fairly new to cheese making - a few fresh cheeses under my belt, and want to start prepping to have a go at an aged cheese (a hispanico)
The recipe calls for holding at a specific temperature during two different steps ( I believe at coagulation, and then again at cooking of the curds, if i recall correctly?)
as a basic home hobbyist, can any of you provide simple, practical tips,tricks or techniques to do this on a home stove top?
the only ways I can think of to achieve this would be to either incrementally, slowly slowly slowly ratchet up the heat, waiting between each time for the temperature to plateau - my concern with this method is going too slowly or too quickly; I know some recipes require both quick temperature rises, or slow rises during certain steps, and fear that this method would just require me to hover over the control knob and result in constant over-corrections up and down.
OR, option 2: hitting my target temp, then cutting heat and covering the vessel with a lid and heavy towel or blanket - the concern here would be if it would maintain temperature long enough?