I’ve been making yoghurt for some time and now I’m making cottage cheese. A batch of each every week. To heat the milk I’ve been using a mercury-in-glass thermometer, a relic of my laboratory working days. Not a good idea, as glass can be broken and mercury is toxic. Before my luck ran out and I found myself having to throw out mercury contaminated milk, or crawl round on the floor trying to scoop up globules of mercury (have you ever wondered why it’s called quicksilver?), I decided it would be a good idea to buy a proper cheese thermometer.
It arrived yesterday. I bought it from Green Living Australia.
I’m pleased with it. It has a dial gauge and a clip that attaches to the side of the pot:
The dial is small but readable (with glasses on):
I made yoghurt and cottage cheese this morning. Cottage cheese curds floating on the whey:
Lunch. Cottage cheese and red cabbage kimchi:
Depending on the draining time, a litre of milk makes around 200-250 gm of cheese. That costs out at around $4-5 a kilo if I buy supermarket milk at $1 per litre. I priced a couple of supermarket cheese brands at around $14 a kilo. The home-made stuff doesn’t have all the additives which is another thing in its favour. Suits my budget nicely!
I usually freeze the whey and use it wherever I can. Today I made Thermomix risotto, so used the whey instead of chicken stock.