A few weeks ago I got another vat. During spring and summer I make cheese upstate as well and I did not want to travel back and forth with my cheese vat. I bought an 80 quarts stock pot, twice as large as the one I use downstate. I had to balance it with a pebble on the stove.
Here is the first time it is in use.
the milk in the vat
the DVS (direct vat starter) culture on top of the milk
checking the temperature
checking the flocculation
flocculation has begun
the curd is cut
cooking the curd
checking the pH and temperature of the whey
pressing the cheeses
brine
another miracle
4 comments:
Just beautiful!
New to cheesemaking, greatly enjoying your blog. Envying your gadgets. Are you happy with your pH meter? Any advice you can offer when shopping for one?
WHere did you get your 80 quarts stock pot and how much was it? It is stainless?
Yes, stainless, got it at the Bowery in NYC, forgot price, perhaps 140USD
Post a Comment