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Fri, Jan-27-06, 03:02
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![IslandGirl's Avatar](customavatars/avatar26_21.gif) |
Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by binki
Hoo boy. I bet. Once that stuff starts to rise, it moves FAST!
I wonder how close to 185 it really has to be. Like if you went higher, to just before the boil, then cut the heat, and just let it sit there, without intentionally cooling it down in any way. You'd have some carryover, probably, and then the mass of the milk would hold the heat for a while. I know it takes a long while to get down to 115, but I wonder how much time it takes to get to say 180 or 175. And I wonder if that's hot enough to have the desired results.
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That's pretty much what I did with my creme fraiche experiment (slightly lower temp but same idea) and it worked wonderfully; a really smooth, creamy, thick, tangy product.
Also, I was thinking (after reading about NancyLC's dishwashing-yogurt ![Wink](/images/smilies/wink.gif) excercise) that maybe just getting the product there to 185F and then popping it into a pre-heated oven set at 185F to just hold, well that should do the trick. I've got a digital oven setting device and my oven HAS checked out when tested with a manual thermometer...so I have some confidence of the temperature accuracy, though I think I'd set it at 180F because as it cycles, the temperature could spike a bit...
Hmmmmmmmmmmmmmmmmmmmmm.
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