Hi all
I understand there are a lot of people who posted about bain maries and cheesemaking but I can't seem to find any topics on actual heating times.
I am interested in getting one to use but before i do a few questions if anyone can help
1. If the target temp is 32'c do you set the bain marie at this and if so how long would this take ?
2. Do you heat bain marie higher and once milk has reached target temp you turn bain marie off ?
3. Should I stick to a traditional two pot double boiler on a gas ring ?
thnaks
I use a sous vide circulator, which means the water in my tub is at or above the level of water in my pot.
When heating milk from the refrigerator to the ripening temp, the water bath will be hot 20-30 minutes before 10 quarts of milk. I just wait and keep checking the milk temperature.
From then on, I don't pay any attention to the lag in temperature. The milk will lag behind by a couple of minutes as I run the water temp from say 86 to 110 - 2 degrees every 5 minutes. I don't pay any attention to this at all.
Much easier than using a steam pot or double-boiler. I only touch the thermometer once...
so i got my bain marie and just did a test, it heated 8 lt to 32'c in about 25mins, not bad really just have to test now if I can maintain the temp without removing the pan