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Quote from: Al Lewis on January 03, 2018, 04:23:09 PM
Beautiful setup!!  I bought a Gourmia about a year ago.  I don't use it to warm the milk but rather create a water bath for the warm phases of cheeses.  I simply set them in a bag and lie them on the water turning regularly.  Works great!

Clever!

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.

Hi @Spoons, Thank you so much for putting the details and links! I went ahead and bought the items described and now I have a beautiful setup (just like yours ).

Could you also detail your smaller setup with links? Would be very helpful for those smaller batches.

Thanks again!

That's a nice setup. I've been using a galvanized steel waterer (a round one) with a bigger diameter than my 20 and 40 quart pots for cheesemaking. I put the sous vide circulator in the waterer same as your setup above. The volume of water is too high for the circulator to manage the temperature changes entirely on its own, so I have a pot of hot water on the stove I use to "help" it along. But for maintaining temperatures and small/slow increases it does the trick. I've managed this setup even with 8 gallons of milk/curds. It sure beats the pants off the price of a commercial cheesemaking vat!