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It is a simple and effective device. It has a basic heating element, combined with a circulation propeller and a temperature controller.
It will hold precise temperatures in your cheese vat throughout the curd production process.
It is a common practice to use a double boiler as a cheese vat. Generally, the double boiler is placed on the stove top. However, most cheesemaker find this process frustrating as they miss their target temperatures and constantly need to be adjusting the temperature in the outside and inside pots of the double boiler. When you change from the stove top to the Sous Vide as your heat source, these woes vanish! Just insert the Sous Vide in the outside pot water bath, pick a temperature, and it will do the rest.
It has many other uses.
Sous Vide cookers have become popular for many types of cooking. With a temperature range of 32℉~194℉, you may choose to use it for cooking vegetables, pre-cooking your meats before searing on the grill, poaching shrimps to the perfect temperature, or endless other cooking possibilities.
Our recommendation for cheesemaking.
For most of our home cheesemakers, using this Sous Vide simplifies your cheesemaking day by automating temperature control. It can also be an economical choice as it may allow you to use a less expensive "double boiler" setup. For example, most double boilers are made from heavy-duty stainless to endure the direct heat of a stove top. Since this cooker may never expose the "double boiler" materials to high temperatures, you may choose to use other types of materials for the outside "pot" or even use a plugged kitchen sink.
Finally, it will improve your temperature accuracy during the cheesemaking process by reducing the over-heating and under-heating fluctuations often experienced by home cheesemakers on the stove top. Greater control means greater consistency and reproducibility of your process.
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The Beverage People Warehouse, Santa Rosa.
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All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.