I recently had a question from Holly G about temperature control of milk. It reads;
“Gavin, I’m having trouble with my cheesemaking. This evening I cracked open a wheel of Jack that I had made on 11/11/11. It was better than the last two, but still pretty crumbly and sharp with what seemed to me to be a hint of iodine. I seem to have a lot of trouble regulating the temp while cooking the curds. It goes for a while with no temperature change and then jumps up too high. I am cooking them in a pot on a gas burner. Do you have any suggestions that might help? Thanks”
Well the answer is quite simple. Use a double boiler. Here is a photo of my set up, and how it helps me regulate the temperature of the milk during the cheese making process. (click to enlarge)
Gavin Webber says
It takes some getting used to. May I recommend using a precision cooker? Check out my video about using one here; https://youtu.be/uDCTTJjVjyQ
Kristian Paul Forget says
Hello Gavin, I tried making a cheddar yesterday as a first time cheese maker and my temps seemed out of control even with a double boiler. I hit my recommended temp. and it still continued to climb by as much as 12 degrees after removing it from the heat and had an extremely difficult time getting them back down afterwards. After adding the Rennet, I came back to notice my temps had climbed to 120. Nothing seemed to work for me. Even my pressing would not knit the curd together. I would appreciate some guidance please Gavin. Thank you.
Gavin, do you know of any alternatives to using a cheese fridge? I have a root cellar, so could I use that to age hard cheeses?