Sous vide question

[DiamondDaveMg]

I happen to have a economy stick type SV and am considering using it for my first batch.  I've seen cheesemaking SV setups which had large plastic bins or coolers as the water bath, and one which was an enamel lobster pot which was just slightly larger than the stockpot holding the milk.

My question:  is it better to have the thermal mass of a large container of water to ensure a slow steady heat, or a smaller volume of water?

[paulabob]

My opinion, smaller is faster and more controllable, BUT, you can harden the curds if it's rising too quickly near the outside.  I prefer a bit more volume of water, and if there is a recipe with a quick rise in temp, I'll drain the water and add hot tap water to make the temp rise more quickly than the sous vide can make it.

[zimmermannbp]

I am making my first cheese. I used this in my double sink with my steel pot.