I had to stop making cheese at home a few years ago. I moved and my kitchen is rather ill equipped for home cheese making, but I can't get rid of the itch! I need to get back into making cheese
I was looking at the Sousvide Supreme as a solution for a vat. It is limited to only 10L batches, but I'm ok with that. Additionally, it has a heat range of 86F to 211F. Perfect for cheese making! Can also be used to melt cheese wax.
What I want to know is; anyone here know if this machine is any good during the curd cooking process? (i.e. raising temp to 102F in 40 mins). Before I invest in a $460 machine, I'd like to know if pressing on the (+) button is responsive and quick enough to raise 10L content by 2F every 5 minutes.http://www.sousvidesupreme.com/Shop_Online/Water_Ovens/SousVide_Supreme/Product.aspx?ProductID=21&DeptID=34&&