Some cheeses and other dairy products we’ve made:
- Yogurt cheese
- Clothbound cheddar
- Whey ricotta
- Gouda
- Goat’s Milk Feta
- Mozzarella
- Whole milk ricotta
- Chevre
- Cultured butter
- Ricotta Salata
- Goats’ milk ricotta
- Greek Island Mizithra
- Valençay post and photos
- Crottin
- Goats’ milk Camembert
- Goats’ milk Cheddar
- Pouligny St. Pierre
- Yogurt
- Goats’ milk Brie
Grongar 
I have the same thermometer as the one you used in the clothbound cheddar post (curds look amazing!) and I dropped it in water. It is working again, but I lost my instructions and can’t set it… meaning, I would just turn it on and it was immediately reading the temperature of the air, before. Now I turn it on, and the numbers come up on the screen for me to set it. ???
Do you have any advice for me. I bought it online, and cannot recall where, either, or I would look there. Or buy another I love it so much.
🙂
V
That thermometer is the best, isn’t it? I’m afraid I don’t have the instructions for mine anymore, and have never seen what you’re seeing. It’s never asked me to set it. hmmm. I looked around online and can’t find instructions either. Maybe it needs to dry out even longer? I dunked my first one in water and it took over a month for it to fully dry and get working again (in the meantime, I bought a second one – it’s not a bad idea to have a backup for cheese making anyway for just this sort of situation). I’ll look around more and see if I can find any info…