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I am gonna try me a caerphilly based on this recipe https://cheeseforum.org/forum/index.php/topic,9377.msg67442.html#msg67442.

I will update my notes as I do the make today, https://www.evernote.com/shard/s194/sh/229a9d24-48fa-446b-8115-dc0cd60c7c0c/72797f88ab608a1988a5bc2bfe7fb61c , and I will try my best to photograph each step to the best of my poor ability as a photographer

annnnnnnnnd epic fail....destroyed my digital thermometer.

What happened?  Did it go for a milk bath?

- Jeff

Quote5 Cut it up, dropped digital thermometer into the solidifying curd with whey.......game over.....now to play this one by the seat of my pants without knowing temperature.

Why should this hurt the cheese?

If you've cut the  curds, then just maintain the temperature and cook longer, extend it by 30 minutes or so.  Don't worry about raising the temp if you're worried  about over heating it.  There are caerphilly makes where you pretty much just keep a constant temp, so you're ok if you're  up to temp already.

- Jeff

yea, i was up to temp, and yes the digi thermometer went for a swim. just finished cheddaring and now im pressing

Considering the different temperature ranges from one type of mesophilic cheese to another, I wouldn't worry about it. It will probably come out just fine. The woman who taught the cheese class that got me started used to just go by touch: incubate blood warm and slowly heat to fever warm for her stirred curd cheddar.

FYI - your floc time was not 10 minutes. You really don't know what it was because you added rennet, and floc times, twice.

aye, these are notes for disaster, not success  and a huge, DO NOT DO sign in front of them

but more seriously, I have learned that if you do not note how you fail, you will never remember to note how you succeeded, or be able to differentiate between the two.

Oh man sorry to hear this it is so frustrating. I know it's a bit late but ... I tie my thermometer to a string just long enough to reach the curds then hang it on the cabinet door knob so I don't loose it. I dropped mine in once while answering the phone and didn't no it until I drained the curds. I thought I had set it down somewhere so I grabbed another one. Luckily I have about 10 different thermometers.

hehe, its all good, i have it setting in a bag of rice, when i pulled it out of the milk it was still operational, so we will see if it still works after drying.

Sometimes a day or two and it comes back to life.

plus side, thermometer is working, and cheese is in the cave

and here is a picture of that cheese

Quote from: Threelittlepiggiescheese on April 06, 2012, 10:23:55 PM
aye, these are notes for disaster, not success  and a huge, DO NOT DO sign in front of them

but more seriously, I have learned that if you do not note how you fail, you will never remember to note how you succeeded, or be able to differentiate between the two.

I have attempted to give equal time to mistakes I have made making cheese as well as successes here on the forum. As such, I have several "mishaps" that I've documented & photographed that warn others who may follow...don't do as I did. Here's one example.

-Boofer-