Need Culinary Advice

**AetheLove** · 07-31-12, 01:24 PM

I make yoghurt.

I need a new thermometer.

My old one broke, and I guess they don't make that kind any more. The backup sucks. If anyone has any suggestions, I'd love to hear them.

I need something that will read accurately from about 90 F to 212 F.

"Accurately" here means within a degree (which, come on, isn't all that much to ask).

In the heating phase, I push the milk up to about 185-188. It is very important that I not go above that.

For culturing, I want the milk at about 112.

If it reads from -40 up to 650, then that's fine. I'll use it when I have a wood-fired pizza oven in my backyard, or when I visit Minnesota.

A digital display is fine, but so is the old analogue read-the-scale kind. In either case, it would be nice if I was able to calibrate it myself - or at least verify the error at freezing or boiling points.

I'm happy to spend what it takes to get what I want, but don't want to spend extra for nonsense. Accuracy, readability, ease-of-use, ease-of-cleaning, durability... these are great things. I have a strong aversion to spending extra to get something that is gadgety, gimmicky, or cockamamie.

It doesn't have to be chic, but I don't mind if it is.

When you make yoghurt, what do you use?

Cheers,

AetheLove

**moving-target** · 07-31-12, 01:36 PM

why not just buy your yogurt at the store

**rush2049** · 07-31-12, 01:42 PM

Look at thermometers for labs..... they are more accurate than just plain old food thermometers..... and possibly cheaper as they are quite commonly used....

**SapiensErus** · 07-31-12, 01:58 PM

I am on my way to interview for sous chef position at my account (I work for a food service management company). I will ask around for the best digital thermometer... I just use whatever my employer provides typically. Taylor, etc. non digital.

**AetheLove** · 07-31-12, 02:13 PM

Originally Posted by moving-target

why not just buy your yogurt at the store

So I just now quickly typed a flippant answer that I thought was funny, but upon re-reading seemed too weird and so instead you get this. I make my own yoghurt because:

I can choose the particular mix of bacteria that I prefer
I can pick the milk I want
I can drain it to my desired thickness
I have the excess whey to use if I want to
I like doing it

Sometimes I buy yoghurt. I'm not against that at all. But when I make it, it tastes really good. It can also be cheaper to make it yourself, but it's a relatively small difference and that's not the main factor.

Cheers,

AetheLove

**AetheLove** · 07-31-12, 02:30 PM

Originally Posted by rush2049

Look at thermometers for labs..... they are more accurate than just plain old food thermometers..... and possibly cheaper as they are quite commonly used....

Ok.

Where would you suggest I look for that? Do you have a preferred on-line source, or is there some retail outlet that has these things?

Æ

**SmokenScion** · 07-31-12, 06:28 PM

ProAccurate Quick-Read Thermometer - Seattle Coffee Gear

Digital Meat Thermometer Reviews | The Best BBQ Meat Thermometers

**deputyfestus** · 07-31-12, 06:43 PM

Originally Posted by AetheLove

So I just now quickly typed a flippant answer that I thought was funny, but upon re-reading seemed too weird and so instead you get this. I make my own yoghurt because:

I can choose the particular mix of bacteria that I prefer
I can pick the milk I want
I can drain it to my desired thickness
I have the excess whey to use if I want to
I like doing it

Sometimes I buy yoghurt. I'm not against that at all. But when I make it, it tastes really good. It can also be cheaper to make it yourself, but it's a relatively small difference and that's not the main factor.

Cheers,

AetheLove

I beg to differ.

But there are some badass bbq thermometers out there.

**Stealthyking** · 07-31-12, 09:02 PM

Comark PDT300 | Digital Probe Pocket Thermometer -58°F to 300°F

These are the best Thermometers out there, Use them in the professional kitchen i work in.

**AetheLove** · 07-31-12, 09:07 PM

Originally Posted by deputyfestus

I beg to differ.

But there are some badass bbq thermometers out there.

So I'll be checking them out. Yours too, Smoken. Thanks for the links.

But Festus, seriously; you ain't tried my yoghurt, you ain't got an opinion that don't need to be reserved.

When I drain it really thick, it's like frosting. You can spread it on a sandwich. It's thicker than mayo, as creamy as butter, sweeter than Harriet Wheeler's voice, and has the Divine Tang of Health.

... or pretty damned close, at any rate.

Cheers,

AetheLove