Artisan Cheese Making: Chevre, Mozzarella & Cheddar »
Category: Food & Cooking
Type of item: Food
Several of us have asked about using a Sous Vide (water bath) cooker in making cheese. Since a Sous Vide controls a liquid temperature within a degree F, it seems like a natural. Two ways seem possible: as the water bath, or to directly heat the milk. I tried the former. The low temp on my machine was 86, coincidence? I set it to 86 but the milk only got to about 83, and then stalled out. Next time I'll try moving it up to 88 when it gets close. Six quart pot fit perfectly.
What was your inspiration?
I hate standing there watching the milk heat. I lose interest just at the wrong time and have to cool it down for an hour. Physics says this method cannot get too hot so you don't need to watch it.