Owly055
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- Feb 28, 2014
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I'm fundamentally lazy.......... so I decided to use my Annova Sous Vide in cheese making today. I'm using it just as a circulator, the temp set below the temp of the milk. The nice thing about it is the temp readout, and the fact that it does a type of circulation that is top to bottom more or less. Very little stirring. The 3 gallons of milk are sitting on my Tramontina induction hot plate set at 5........ a great little toy I bought at Costco for 60 some dollars including a 1 gallon stainless steel laminated bottom cookpot with two handles. I probably walked past it a dozen times over a period of months before I bought it........... I've never looked back!
I plan to use the Annova through the process until the kefir has been thoroughly mixed in, after which I'll let the milk sit still for an hour, then add the rennet.
.............. just got through the addition of calcium chloride, lipase, and kefir. I'm pretty pleased with the convenience of the Annova. I was tempted to run it through the culturing phase, but vetoed it.
H.W.
I plan to use the Annova through the process until the kefir has been thoroughly mixed in, after which I'll let the milk sit still for an hour, then add the rennet.
.............. just got through the addition of calcium chloride, lipase, and kefir. I'm pretty pleased with the convenience of the Annova. I was tempted to run it through the culturing phase, but vetoed it.
H.W.