I'm just starting out making cheese, and used my Joule and a stainless pot for my first batches of Quesa Blanco and Quesa Fresco. I was very pleased with how well the Joule worked warming the milk in a way that I did not have to pay any mind to managing the heat. I used two different pots. One that handled 1 gallon of milk, and the second that handled 2 gallons. As a hobbyist, I think this will last me for a while at least
I use a cheap $4 plastic tub from Target for my sous vide setup and it works great.