I got to milk 2 days in a row! The first day I brought home 2.25 gallons, and the next day 3.5 gallons. Now the problem... what to cook it in? I used the Avantco Food Warmer, without an insert pan and had about 1/2 inch to spare.
The make was very straight forward. In fact the milk was easier to heat to target, and the cooking was easier to target, without the water between an insert pan and the food warmer. I had mostly given up on using the warmer due to the lag between heating the unit, then heating the water, then heating the milk, and then overshooting. I found it difficult to use and had gone to direct heat of the pan on the stove. Yes this means more stirring to avoid hot spots, but it has been working well for me. So now I will not throw the Avantco out, but will try this approach again.
The yield was great: 5.75 gallons, and a cheese of 6# 2oz! My biggest cheese ever and a real beauty!
I think that a larger cheese will require a bit more aging time. What do others think?