Temp problem

[angi22]

 I have an electric stove and i was wondering if anyone knew a good way  to regulate the temp.  find that it takes forever to heat my milk and rennet and such to  curd coagulation if i have the temp lower and that the  milk will get to hot too quickly in other situations. any advice would be much appreciated, also are stainless steel pots essential ?

-Angi

[Cheese Head]

Angi, I have no experience on warming milk on electric cookers/stove tops (I have gas).

I could see heating control being a problem with smaller batches and if your container had a thin bottom and if you are not using a water jacket. Maybe going to bigger batches and to a larger bottom container would dampen the swings, I use a heavy bottom 38 liter/10 US gallon stockpot for my cheese vat and stir often to minimize hot spots. Also, many members go with one pot inside a second larger pot with water in between as a way of providing more diffuse heating and to dampen temperature swings.

No stainless steel is not essential, any inert (thus aluminum is out, stainless steel and enameled steel are OK) and easily cleanable material should do, if you look in the Equipment - Making Cheese Board you will find lots of ideas and discussions on different materials.

[angi22]

advice much appreciated thanks, quick question ,  what is a water jacket ?

thanks again !!
-Angi

[moodock]

advice much appreciated thanks, quick question ,  what is a water jacket ?

Just think of a water jacket as a really big double boiler (ie one stock pot with a bit of water with another stock pot with the milk inside it). It heats the milk faster, and you will be able to hold a specific temperature longer.