Bushra Griffith
When it comes to making cheese, the type of pot you use is important. The wrong type of pot can cause a reaction with the milk and acid in the cheese, creating an unpleasant metallic flavour. Pots made from thin or old-fashioned aluminium, cast iron, copper, bronze, plain steel, carbon steel, or unlined copper should be avoided. Instead, opt for stainless steel, enamel (with no interior chips or cracks), ceramic, or glass. The size of the pot is also a consideration, depending on how much cheese you want to make. For example, if you're using 5 gallons of milk, you'll need a pot that can hold at least 22 quarts.
| Characteristics | Values |
|---|---|
| Material | Stainless steel, enamel, ceramic, glass |
| Avoid | Thin or old-fashioned aluminium, cast iron, copper, bronze, plain steel, carbon steel, unlined copper |
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What You'll Learn
Stainless steel pots are a good option
It's important to avoid thin or old-fashioned aluminium and cast-iron pots because the acids used in the cheesemaking process can corrode the metals and give your cheese an unpleasant metallic flavour. However, a cast-iron core or aluminium core on an enamel-coated or non-stick pot is fine because the metals don't touch the milk and acid.
If you're making a large batch of cheese with 5 gallons of milk, you'll need a pot that can hold at least 22 quarts and has enough headspace for stirring.
If a recipe calls for pot cheese, you can use cottage cheese, ricotta cheese, or farmer cheese, but you may need to adjust the amount of liquid to compensate for the varying textures.
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Avoid copper or bronze pots
When making cheese, it's important to avoid using copper or bronze pots. This is because milk reacts with these metals, creating a nasty flavour. The same goes for thin or old-fashioned aluminium and cast-iron pots, as the acids used in the cheesemaking process can corrode the metals and give your cheese an unpleasant metallic taste.
It's best to opt for a pot that won't react with the acid in the cheese. Stainless steel, enamel (with no interior chips or cracks), ceramic, and glass are all good choices. These materials won't react with the acid in the cheese and create metallic flavours.
If you're using a pot with a cast-iron core or aluminium core, make sure it's enamel-coated or non-stick so that the metals don't touch the milk and acid.
It's also important to consider the size of the pot. If you're making larger cheeses with, say, 5 gallons of milk, you'll need a pot that can hold at least 22 quarts. Don't forget to leave some headspace for stirring!
By choosing the right pot and avoiding copper or bronze, you can ensure that your cheese-making process goes smoothly and your final product tastes delicious.
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Enamel-coated pots are fine
Enamel-coated pots are also good because they are non-reactive. You should avoid using pots made from materials that will react with the acid in the cheese, such as aluminium, plain steel, carbon steel, plain cast iron, and unlined copper. These materials will create metallic flavours in your cheese.
When choosing an enamel-coated pot, make sure there are no interior chips or cracks. This is important because you don't want the metal to come into contact with the milk and acid.
Enamel-coated pots are a great option for making cheese because they are non-reactive, easy to clean, and won't affect the flavour of your cheese.
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Avoid thin or old-fashioned aluminium and cast-iron pots
When making cheese, it's important to avoid thin or old-fashioned aluminium and cast-iron pots. The acids used in the cheesemaking process can corrode these metals, giving your cheese an unpleasant metallic flavour.
Aluminium and cast-iron pots are not suitable for cheesemaking because they react with the acid in the cheese. This reaction creates metallic flavours that can ruin the taste of your cheese. It's best to choose a pot made from a different material, such as stainless steel, enamel (with no interior chips or cracks), ceramic, or glass. These materials won't react with the acid in the cheese and will produce a better-tasting product.
It's also important to consider the size of the pot when making cheese. If you're using a large amount of milk, such as 5 gallons, you'll need a pot that can hold at least 22 quarts. It's also a good idea to leave some headspace in the pot for stirring and other cheesemaking tasks.
When choosing a pot for cheesemaking, it's crucial to select one that won't react with the ingredients. While aluminium and cast-iron pots may be tempting due to their durability and heat retention, they can negatively impact the flavour of your cheese. It's best to opt for pots with a cast-iron or aluminium core that is enamel-coated or non-stick. This way, the metals don't come into contact with the milk and acid, preventing any unwanted metallic flavours.
By avoiding thin or old-fashioned aluminium and cast-iron pots and choosing the right materials and size for your cheesemaking pot, you can ensure that your cheese turns out delicious and free from any unpleasant metallic flavours.
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Ceramic or glass pots are also good options
When choosing a pot for making cheese, it's important to avoid certain materials that can react with the acid in the cheese and create unpleasant metallic flavours. These include thin or old-fashioned aluminium, plain steel, carbon steel, plain cast iron, and unlined copper.
Enamel-coated pots are a good option, as long as there are no interior chips or cracks. A cast-iron core or aluminium core is fine, as long as the metals don't touch the milk and acid.
The size of the pot is also an important consideration. If you're making larger cheeses with, say, 5 gallons of milk, you'll need a pot that can hold at least 22 quarts. It's also important to leave some headspace for stirring.
Overall, ceramic or glass pots are a great choice for making cheese, as they are non-reactive, heat-retaining, and widely available.
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Frequently asked questions
Pot cheese is a type of soft, crumbly, unaged cheese. It is similar to cottage cheese, farmer cheese, and Mexican queso blanco.
You should avoid thin or old-fashioned aluminium and cast-iron pots because the acids used in the cheesemaking process can corrode the metals and give your cheese an unpleasant metallic flavour. Instead, opt for stainless steel, enamel (with no interior chips or cracks), ceramic, or glass.
The size of the pot will depend on the amount of milk you are using. If you are using 5 gallons of milk, you will need a pot that can hold at least 22 quarts, with some extra headspace for stirring.
Yes, a Dutch oven can be used to make cheese. However, make sure it is made of a suitable material, such as stainless steel or enamel, and avoid materials like aluminium, plain steel, carbon steel, and plain cast iron.
Yes, a stock pot can be used for making cheese. A stainless steel stock pot is a good option, as it is made of a suitable material and can hold a large volume of milk.
