- 02/06/2015 at 10:27 am #2096
I’m new to cheese making and I’m having problems getting my humidity past 70. The cheese is in a thermo-electric wine cooler with the temp set at 51.
I tried the wet paper towels to no avail, now I’m trying this air stone set up I devised today. Let’s hope it works.
Curious as how you deal with this
Attachments:04/01/2016 at 5:43 am #2153
I’ve read people use small personal humidifier’s in their cheese fridge/cave’s. Though the problem I’ve had is that my humidifier creates too much humidity. Even on the lowest setting, mine will create over 100% humidity within an hour and go through a full bottle of water within about 8 hours.
Not sure if my humidifier is not functioning correctly or if I need to find something else? It is the smallest humidifier I could find. It is also one that was recommended on another cheese making site.14/02/2017 at 10:36 am #2240
I put a mug of boiling(ish) water in the bottom of the fridge periodically to give it a boost.