![]() Avoid thin or old-fashioned aluminum and cast-iron pots because the acids used in the cheesemaking process can corrode the metals and give your cheese an unpleasant metallic flavor. Whatever you choose, select a pot with the thickest base you have since the thin bases have a tendency to burn milk. Stainless-steel, glass, or enameled pots are the most ideal. If you don't have a microwave, we do offer an alternative heating methods in our recipes and book.Ī good-sized, good quality stockpot is a core item in any kitchen, and especially useful to have when it comes to home making cheese at home. ![]() We use it primarily for heating curd quickly and consistently. Any size will do (in other words, the one you have in your kitchen is perfect). One of the relatively modern tools we use to create some impressive cheese within an hour is a microwave oven. Just avoid the types with infrared beams, because the milk foam confuses them and they get incorrect temperatures. Of course, you can also go deluxe and get programmable versions with alarms and other sorts of bells and whistles. Those are the bare minimum requirements for a basic thermometer.
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