I've been making cheese for a few years now, but it's a challenging hobby because it requires so much precision and consistency. The good news for home cheese makers is that Sous-Vide circulators are ideal for this. They actually make the task ridiculously easy now.
I recently purchased an Anova Circulator, and for the first time ever, in my years of making cheese, there were some "set-it-and-forget-it" steps. A welcome break especially since a typical cheese can take anywhere from 5 to 8 hours to make (plus pressing and aging, but we won't get into that here).
I included a pic of my current setup. The Anova did a wonderful job on my first try. The 1kw heater and the 12L/m empeller played are an important part for temp control, and cooking times. A weaker model probably would not be enough.
My current setup specs are :
- Carlisle 12 x 18 food container
- Stainless steel 6" half pan (cheap gauge... for better temp response... the thinner the better)
- Anova Circulator
Only one problem encountered with this setup:
The half pan floats when either cheddaring, acidifying or washing curd... Currently looking for a solution that would keep the half pan in place.
Anyways, just wanted to see if there's there's anyone else out there with a Sous-Vide setup as a cheese vat. Maybe we can give each other some pointers.
Happy cheese making!
Edited by EMG, 26 October 2013 - 04:04 PM.