[Cheese] Holding temps...

[Erica Schechter]

On 12/31/05, Bamboo Chik <bamboochik at msn.com> wrote:
> Thank you for this info. I am printing it up. I have a smooth top stove so I
> have learned to slide pans off and on to control heat. Can be a bother with
> large pots.

Ahhh, you are using the stove? Respectfully, I discourage you from
doing this with most cheeses. The curd tends to heat quite unevenly.

I fill my sink with hot water and put a big pot in it, like a big
double boiler. I keep lots of water boiling on the stove and ice in
the freezer. That way, I can make the water bath hotter or cooler.

I only use the stove for paneer, ricotta, etc.

> Can you or someone recommend a good thermometer to use in cheese making? I
> think I need something better than the one I use to make my weekly gallon of
> yogurt. TIA

I use one that I bought from http://www.cheesemaking.com , as it's the
only one I've found with a clip on the side.