hi guys, i hope you're not bored with me, i really need a lot of help here since i will try this based on youtube video and internet recipe without any real experience seeing it on cheese making class or something like tha.
guys if i see at the recipe at this forum, especially at cheddar recipe, i see that we need to leave the curd at room temperature about 3 - 5 days, well room temperature at my country is about 31 - 32 Degree celsius, so what actually is this room temperature in celsius? mnay thanks before..
I use this web tool (http://www.stabb.com/tools/convert.html) when I need to convert from Fahrenheit to Celcius, or make conversions from English to metric, etc.
I consider room temperature to be about 72 degrees Fahrenheit. That equals about 22.22 Celcius. 31 Celcius is 87.8 Fahrenheit, so VERY warm for cheesemaking. That's just under what I warm my milk to for adding culture.
Ask away! We've all been new cheesemakers at one time or another and had lots of questions. People here are always willing to help.
:) thanks for the info karen. Then it would more step for me to make a cheese, any suggest for me how to stay the cheese at room temperature?
yeri, there is no absolute definition of recipe's room temperature but 72F/22C seems reasonable.
However that doesn't mean you can't make cheese at an average room temp of 31-32C, cheese artisans of old never had AC. At your higher temp than most recipes assume, basically all the processes will be much quicker.
If you want to start at 22C I suggest using a cooler box with some ice blocks in it to keep achieve the temp you need, here's a picture (https://cheeseforum.org/forum/index.php/topic,84.msg175.html#msg175) of one I used to use.