Cheese Thermometer 0 to 100 C | With Clip

Cheese thermometer 0 to 100 degrees: the one number everything hangs on

Almost every fault in home cheesemaking traces back to temperature. The culture needs its window to work, the rennet needs its window to coagulate, and being a couple of degrees out gives you either a soft curd that will not cut or a rubbery cheese. This thermometer is built for that job, with a long probe and a clip that holds it in place in the pan.

The probe is long enough to reach well down into the milk without you holding it, and the clip fastens the dial to the rim so you can read it while stirring. The dial is 5.3 cm across, big enough to read at a distance. The thermometer is analogue, so there is nothing to run out of power halfway through a make.

Features

• The right range: 0 to 100 degrees covers everything from acidification to boiling whey for ricotta.
• Long probe: 19.8 cm reaches well into the milk without you holding the thermometer.
• Pan clip: Holds the thermometer in the pan so you can read it while stirring.
• Analogue: No batteries to die, and no electronics to suffer in the steam.

How to use

1. Check the thermometer in ice water, it should read zero degrees.
2. Clip the dial to the rim of the pan and let the probe hang free in the milk.
3. Make sure the probe does not touch the base, which is hotter than the milk.
4. Read it while stirring, so the temperature is even through the whole pan.
5. Rinse and dry the probe after use, and fit the protective cap.

Specifications

FAQ Frequently asked questions