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)