Guest guest Posted March 30, 2011 Report Share Posted March 30, 2011 Meat is fine, as long as it goes to 160 degrees.Sent from my Verizon Wireless BlackBerrySender: RawDairy Date: Wed, 30 Mar 2011 21:32:07 -0000To: <RawDairy >ReplyTo: RawDairy Subject: Thermometers I don't know anything about thermometers in the kitchen. I need one so that I an warm my raw milk to make raw milk yogurt but obviously don't want to go past the 110 deg so it stays raw. Can someone explain to me which kitchen thermometer I need. Can I use a meat one or do I need one specific for liquids? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2011 Report Share Posted March 30, 2011 A meat thermometer will do. The best thermometer to read is an instant read or digital thermometer. A dial thermometer will do. They are just a little more difficult to read. I would not recommend a candy thermometer. They break easily. A meat thermometer can be used for take temps of any kind of hot food liquid or solid.ro From: RawDairy [mailto:RawDairy ] On Behalf Of RSent: Wednesday, March 30, 2011 4:32 PMTo: RawDairy Subject: Thermometers I don't know anything about thermometers in the kitchen. I need one so that I an warm my raw milk to make raw milk yogurt but obviously don't want to go past the 110 deg so it stays raw. Can someone explain to me which kitchen thermometer I need. Can I use a meat one or do I need one specific for liquids? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2011 Report Share Posted March 30, 2011 Meat thermometers always go to over 200 degrees. From: RawDairy [mailto:RawDairy ] On Behalf Of artofbma@...Sent: Wednesday, March 30, 2011 6:02 PMTo: RawDairy Subject: Re: Thermometers Meat is fine, as long as it goes to 160 degrees.Sent from my Verizon Wireless BlackBerry Sender: RawDairy Date: Wed, 30 Mar 2011 21:32:07 -0000To: <RawDairy >ReplyTo: RawDairy Subject: Thermometers I don't know anything about thermometers in the kitchen. I need one so that I an warm my raw milk to make raw milk yogurt but obviously don't want to go past the 110 deg so it stays raw. Can someone explain to me which kitchen thermometer I need. Can I use a meat one or do I need one specific for liquids? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2011 Report Share Posted March 30, 2011 i have one I love for use when making cheese. Got it from Amazon for less than $20. You can set the alarm to go off at a specific temp, or a specific time. To me, it is the best for cheese making. Amazon has several digital ones-I got the cheapest & it works great Bonnie Robbins Tub Creek Farms Greensburg, IN -----Original Message-----From: RawDairy [mailto:RawDairy ]On Behalf Of RSent: Wednesday, March 30, 2011 5:32 PMTo: RawDairy Subject: Thermometers I don't know anything about thermometers in the kitchen. I need one so that I an warm my raw milk to make raw milk yogurt but obviously don't want to go past the 110 deg so it stays raw. Can someone explain to me which kitchen thermometer I need. Can I use a meat one or do I need one specific for liquids? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2011 Report Share Posted March 31, 2011 Great! Thanks for all the replies! Jenn > > i have one I love for use when making cheese. Got it from Amazon for less > than $20. You can set the alarm to go off at a specific temp, or a specific > time. To me, it is the best for cheese making. Amazon has several digital > ones-I got the cheapest & it works great > > Bonnie Robbins > Tub Creek Farms > Greensburg, IN > Thermometers > > > > I don't know anything about thermometers in the kitchen. I need one so > that I an warm my raw milk to make raw milk yogurt but obviously don't want > to go past the 110 deg so it stays raw. Can someone explain to me which > kitchen thermometer I need. Can I use a meat one or do I need one specific > for liquids? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2011 Report Share Posted April 2, 2011 Thanks for the tip, I've purchased so many cheap quality thermometers that I probably could have already bought 1 great, expensive thermometer! > > Had to chime in about thermometers. I have cooked professionally for over 30 years and have had many a cheapie instant thermometer for cooking meats, custards, caramels, etc. I got tired of recalibrating, their slowness, their inaccuracy, getting them wet and buying yet another so I asked for a " Splash-Proof, Super-Fast Thermapen " for Christmas and got one. They are expensive (about $100) but so worth it. Take a look at them on amazon.com; 77 customer reviews, 68 of which are 5-star. This baby is very well-designed, compact, ergonomic, simple to use, fast and accurate. I've used it to take air temp, meats, ice cream bases, sugar to very high temps (it reads to 572 degrees F) and more. I love it and recommend it highly. Battery life should last me the rest of my career.... > Quote Link to comment Share on other sites More sharing options...
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