This Tel-Tru thermometer, made in the USA, from the highest-quality stainless steel is both accurate and easy to use. Complete with a sturdy pot clip and large two inch dial, checking the temperature of your milk is quick and easy. Often used by the pros, because of its accuracy and durability this thermometer is a must have for home cheese makers.
Tel-Tru is known as one of the world's premier thermometer manufacturers.
- Manufatured in USA
- 2" dial
- 5" or 12" stem option
- 0 to 220°F
- -10 to 100°C
- Pan clip
- Recalibration nut
- ±1% Full span
- Glass lens
- Sanitize before use
- Wash stem in hot soapy water after use
How to recalibrate
Since the cheese making process happens at temperatures similar to our healthy body temperatures, a good quality medical thermometer can be used to calibrate your thermometer.
- Run warm water between 88-98F into a container deep enough to immerse both thermometers.
- Place thermometers in the water, check temperature readings once they have stabilized.
- If your new thermometer is not reading at the same temp as the medical thermometer, locate the nut found under the dial head.
- Using a wrench, turn the nut clockwise or counterclockwise as needed until the needle reads the same temperature as the medical thermometer.
- Repeat this process as needed.
- Q & A
- Related Recipes
- cheese making
I love how this thermometer is long enough to fit in my BIG pot and give me an accurate reading.
Tel-Tru is as An eady to read thermometer with a good size face and numbers. Also the pan clip/support allows you to free your hands for other tasks while the milk is warming up.
Once we calibrated the thermometer, it has worked great and is accurate! I love how it sits on the side of the pan and is easy to read.
Thermometer reads 3 degrees F too high, so this needs to be subtracted from readings while making cheese. Otherwise, it works fine. A cheese thermometer that reads in a narrower range (up to about 120F) would be better for making hard cheeses.
After having had a series of glass floating thermometers for making cheese, I took the dive and switched to the metal instant-read thermometer. Originally I was concerned that it would not clip on to the variety of pans which I use for cheese making - but I needn't have worried. It clips on three different pans, gives a quick read (and accurate, based on two other thermometers) and was easy to read as well. I can see I'll be using this unit for years to come in my cheesemaking.