Small scale cheesemaking technique

[Anonymous]

I'm a new cheesemaker, and I have struggled with getting the right
equipment to work with. Today I made a batch of mozzarella, and
discovered that a crockpot is a perfect vessel to make small batches of
cheese in. A 5 quart pot will easily hold a gallon of milk; it's easily
sterilized and has a slow warmup for cooking the curds. It stays warm
for a long time after you turn it off, so you just have to get it up to
temp then turn it off. It's also made of non-reactive ceramic.

It made this batch the easiest I've made so far (and the most successful.)

Scott

[Nick Cramer]

Post by Anonymous
I'm a new cheesemaker, and I have struggled with getting the right
equipment to work with. Today I made a batch of mozzarella, and
discovered that a crockpot is a perfect vessel to make small batches of
cheese in. A 5 quart pot will easily hold a gallon of milk; it's easily
sterilized and has a slow warmup for cooking the curds. It stays warm
for a long time after you turn it off, so you just have to get it up to
temp then turn it off. It's also made of non-reactive ceramic.
It made this batch the easiest I've made so far (and the most
successful.)

That sounds great, Scott! Did you also make Ricotta with the whey?

Pics in alt.binaries.food would be nice. ;-/

[Anonymous]

My instructions say to make the ricotta the next day, so I'll do it this
AM (in the slow cooker, where I left the whey overnight.) Previous
attempts at ricotta, though had such a poor yield that it really wasn't
worth doing.

Sorry no pics. Maybe next time.

Scott

Post by Nick Cramer

Post by Anonymous
I'm a new cheesemaker, and I have struggled with getting the right
equipment to work with. Today I made a batch of mozzarella, and
discovered that a crockpot is a perfect vessel to make small batches of
cheese in. A 5 quart pot will easily hold a gallon of milk; it's easily
sterilized and has a slow warmup for cooking the curds. It stays warm
for a long time after you turn it off, so you just have to get it up to
temp then turn it off. It's also made of non-reactive ceramic.
It made this batch the easiest I've made so far (and the most
successful.)

That sounds great, Scott! Did you also make Ricotta with the whey?
Pics in alt.binaries.food would be nice. ;-/