Created by: Mike PNW
Project

Chèvre with Sous Vide Immersion Circulat

Share a little about the ingredients and techniques used to create this dish/item. I tried making cheese using my sous vide immersion circulator for the first time and it worked so nicely! Monitoring temperature is no longer an issue for since you're using water as your medium to heat your cheese rather than direct heat from a stove. A stove's accuracy fluctuates greatly and the heat you are using is much greater than the temp you're trying to get the milk to. My sous vide is accurate to 0.01% of a degree so it's perfect if you have a long ripening time! It took about a half hour to heat my milk up to temp with no worries of overheating it. What are you most proud of? I was excited how well the sous vide method works and I was really surprised I was able to make cheese out of powdered milk!! I used whole powdered goat milk and it worked! What advice would you give someone starting this project? If was to use powdered whole goat milk I would rehydrate the way the instructions said but then I would heat it up to 173 degrees like they suggested in their website and then let it cool to temp. The cheese tasted really wonderful with lots of flavor but I didn't get a large quantity. My next batch will be with fresh goat milk..

You Can Make This

Mike PNW made Chèvre with Sous Vide Immersion Circulat with:

Artisan Cheese Making

Online Class

Artisan Cheese Making

with Mary Karlin

Project Description

Share a little about the ingredients and techniques used to create this dish/item. I tried making cheese using my sous vide immersion circulator for the first time and it worked so nicely! Monitoring temperature is no longer an issue for since you're using water as your medium to heat your cheese rather than direct heat from a stove. A stove's accuracy fluctuates greatly and the heat you are using is much greater than the temp you're trying to get the milk to. My sous vide is accurate to 0.01% of a degree so it's perfect if you have a long ripening time! It took about a half hour to heat my milk up to temp with no worries of overheating it. What are you most proud of? I was excited how well the sous vide method works and I was really surprised I was able to make cheese out of powdered milk!! I used whole powdered goat milk and it worked! What advice would you give someone starting this project? If was to use powdered whole goat milk I would rehydrate the way the instructions said but then I would heat it up to 173 degrees like they suggested in their website and then let it cool to temp. The cheese tasted really wonderful with lots of flavor but I didn't get a large quantity. My next batch will be with fresh goat milk..

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