In your experience, what vat shape would be best?

[wcaprar]

Do all of you out there know of any difference between a tall and slim stockpot, a short and large stockpot, or maybe even a square shaped vat?

I guess what I am getting at is, does surface area make a difference?

Any thoughts would be welcome!

[ArnaudForestier]

Do all of you out there know of any difference between a tall and slim stockpot, a short and large stockpot, or maybe even a square shaped vat?

I guess what I am getting at is, does surface area make a difference?

Any thoughts would be welcome!

First thought would be that unless you have a means to uniformly keep the entire milk/curd load of uniform temp, yes, shape would definitely make a difference, as you'll have significant temperature gradients, and/or temperature loss due to ambient conditions.  A tall, slim pot, if heated for some reason only via direct, bottom heat, will heat the bottom portion of your milk proportionally more readily, and your top portion will be more likely to cool off; a vat that is wide and shallow will mean ambient conditions - say, a cool room - will more readily cool your milk as well, and open it to substantially larger surface area for ambient contamination (in fact, traditional breweries do these - cooling, and ambient inoculation on purpose - see "cool ships"). 

[dttorun]

I think square vats are good for fresh cheeses but round ones work better for hard cheeses to maintain uniform temperature during cooking.
Tan

[wcaprar]

First thought would be that unless you have a means to uniformly keep the entire milk/curd load of uniform temp, yes, shape would definitely make a difference, as you'll have significant temperature gradients, and/or temperature loss due to ambient conditions.

The cooling effects of each never crossed my mind. Say that the temperature isn't immaculately uniform, your saying that it would be best to use a stock pot that is equal in width as it is height? (at least for small hobby size quantities)

[adalton]

I never gave that much thought, since I'm so new at cheese making.  However a rondo or braiser (same thing) would be your best bet.  You can get them in really large sizes too.  Google stainless steel braisers or rondos.  In professional kitchens, I've seen them bigger than 40 qts.  I'm actually in the market for a bigger one myself considering mine is only a 6 qt.  Good luck,

Andy