u/MadHouse_Artist

Can someone share insight into how the truck detects if the steering wheel has hands on it or not?

I don't grip the wheel like I'm trying to choke the life out of it, but I hold on sufficiently that I can immediately take steering control. I've had carpal tunnel ops on both wrists so a super tight grip hurts and can't be maintained for hours.

Husband says take it to the dealer but I think it's not a fault - it's just how I drive.
Can I adjust the sensitivity?

I am a pre-beginner if you like, and I like more info before I pour gallons of milk into nothingness.

I want to start with a Halloumi and the Ricotta from the whey project, which seems doable to me, and I want to eat the results, yum.

I have the book recommended here, "Mastering Artisan Cheesemaking," and so far I am understanding it ok -

The book recommends a double boiler, with a strainer basket also later on, to scald the Halloumi in the whey.

I don't have one, and they are fairly pricey to get big enough for a gallon of milk and headroom for stirring, etc.

• Is a double boiler essential?
• What tool/equipment did you NOT have and needed - recommend your best items?
• What were your biggest traps when you started making cheese that you think can be avoided?
• Any other comments to help?

I am in North Carolina, nearish to Charlotte, and I will be starting with pasturized local cow's milk (but not ultrapasturized!) and may be able to get goat milk soon from a friend with a milk goat. I could possibly get raw cow's milk, but I'd have to pretend it's not for food purposes, and my Autism/ADHD has a lot of trouble lying about anything. (ridiculous but true)