Share a little about the ingredients and techniques used to create this dish/item. 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.
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