Checking the temperature.
My sister-in-law found this thermometer at a Home Brew supply place. When we went to the fancy kitchen establishment there was nothing this useful, let alone this cheap. I think it was $6.00 and its pretty much saved my life. I was struggling with a little digital medical thermometer which didn’t function over the whole range (38 – 43 deg C) so I spent heaps of time guessing. Always worried that I hadn’t gotten enough hours within the correct temperatures.
And there it is. I think this is probably a pet electric blanket which I would have picked up at a garage sale most likely. I leave it set on the high setting in a corner of my kitchen, and at present because of the high daytime temperatures, I don’t really have to check it more than say 2 -3 times a day. I use glad-wrap (cling film?) to cover the top and it just stays within range by default, although at night I throw a tea towel over it for good measure.
The stainless steel tub came out of a commercial ice cream serve-over, but I imagine you’d get something similar out of an old bain-marie if you really wanted. When I think about it, it is this tub that I like the most about this setup, and its basically because it allows me to make 4 litres (around 7 pints) at a time. The time-consuming factor in SCD is a biggie for me, so I appreciate anything which can give maximum results for the time spent.
So far I’ve been storing the finished product in food storage plastics, although there is apparently good reason why you should store your yogurt in glass. I dropped a fresh batch of SCD French Cream on the floor as I was taking it out of the fridge and it shattered into a million bits, so I still vote plastic. 😉