Kamil Perry
When it comes to making cheese, the type of pot you use is important. While you can use any old pot to make cheese, the material of the pot can have an impact on the flavour of your final product. It is recommended to use a non-reactive pot, as reactive pots made from materials such as cast iron, aluminium, copper, carbon steel, and bronze can react with the acid in the cheese, giving it an unpleasant metallic taste. Stainless steel is a popular choice for cheese-making pots, as it is non-reactive and durable, but glass or enamel pots are also suitable alternatives. The size of the pot is also a consideration, depending on the amount of milk you plan to use. For larger batches, a 20-litre pot or larger is recommended, while smaller batches can be made in a 5-quart pot.
| Characteristics | Values |
|---|---|
| Material | Stainless steel, heat-safe glass, or enamel |
| Base | Thick to prevent burning milk |
| Reactivity | Non-reactive to prevent chemical reactions with milk |
| Size | Depends on the recipe and amount of milk used |
| Lid | Recommended to maintain heat |
| Thermometer | Recommended for maintaining correct temperature |
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What You'll Learn
Stainless steel is a good option
You can find stainless steel pots in various sizes, depending on your recipe and how much milk you want to use. A larger pot is better if you're making bigger batches of cheese or using multiple gallons of milk. A pot with a lid is also helpful for maintaining heat when setting the milk.
When choosing a stainless steel pot, avoid those with aluminium or any other reactive metals in the bottom or inner layers, as this can cause corrosion over time. Stainless steel pots with a cast-iron or aluminium core are fine, as long as the metal doesn't touch the milk and acid. Also, try to avoid pots with rivets on the inside, as they can be harder to sanitise.
You can find stainless steel pots at catering supply stores or restaurant supply shops. Some people also recommend looking in your local thrift stores, as the brand is less important than the pot's characteristics.
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Avoid aluminium, copper, and cast iron
When making cheese, it is important to use a non-reactive pan. Reactive pots and pans are typically made from aluminium, copper, or cast iron. These materials can react with the acid added to the milk, which can negatively affect the appearance and flavour of the cheese. Aluminium pots, for example, can give the cheese a metallic taste, and copper pots can be toxic in an acidic environment.
Aluminium pots can also react with the cheese, which can result in an unpleasant appearance over time. One cheesemaker reported that their non-stick aluminium pot started to "pit a little bit" and become "very shiny" after making cheese in it. Another cheesemaker noted that they could taste the aluminium in their cheese. While some people are unable to taste aluminium, others are more sensitive and can detect it in food.
Copper pots can also be problematic when making cheese. Copper is known to react with milk, creating a "nasty factor". Copper pots can also be toxic in an acidic environment, which could be dangerous for those consuming the cheese.
Cast iron pots are similarly reactive and should be avoided when making cheese. The acids used in the cheesemaking process can corrode the metal, giving the cheese an unpleasant metallic flavour.
In summary, it is important to avoid using aluminium, copper, or cast iron pots when making cheese. These materials can react with the acid in the milk, affecting the taste, appearance, and safety of the final product. Instead, opt for non-reactive pots made from materials such as stainless steel, enamel, ceramic, or glass.
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Size depends on milk quantity
The size of the pot you use for cheese-making depends on the quantity of milk you intend to use. If you are making cheese with a gallon of milk, a 5-quart pot will suffice. However, if you plan on using larger quantities of milk, such as 5 gallons, you will need a bigger pot that can hold at least 22 quarts.
It is important to consider not only the volume of milk but also the additional ingredients and the space required for cutting and stirring your curds. Therefore, choosing a pot with a larger capacity than the minimum required is generally advisable.
Additionally, the type of cheese you are making will also influence the size of the pot. For example, harder cheeses typically require larger volumes of milk, while softer cheeses like ricotta can be made in smaller batches.
When selecting a pot for cheese-making, it is crucial to use a non-reactive material such as stainless steel, heat-safe glass, or enamel. These materials prevent the pot from reacting with the acid in the milk, which can negatively impact the taste and appearance of your cheese.
In summary, the size of the pot you choose for cheese-making depends on the quantity of milk and the specific recipe you are using. It is important to select a non-reactive pot that is slightly larger than your minimum requirements to ensure a successful cheese-making experience.
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Thick-bottomed pots are preferable
When making cheese, it is important to use a non-reactive pot with a thick bottom. While you can use any type of pot to make cheese, stainless steel, glass, or enamelled pots are the most ideal. A thick-bottomed pot is preferable because it helps to cut down on scorching and maintain a consistent temperature throughout the cheese-making process. This is especially important when making cheese, as the milk needs to be heated gently and evenly to avoid scorching or curdling.
Thick-bottomed pots are also preferable because they are more durable and less likely to crack or chip. This is important because cracked or chipped pots can be difficult to sanitise, which is essential in cheese making to avoid bacterial growth and spoilage. A pot with a thick bottom will also be heavier and less likely to tip over, which is a safety consideration when working with hot liquids.
Additionally, thick-bottomed pots tend to distribute heat more evenly, which is important for cheese making as it requires gentle, low-level heating. This even heat distribution also helps to prevent the milk from burning or scorching, which can affect the taste and texture of the final product. A thick-bottomed pot will also retain heat better, which is important for maintaining the consistent temperatures needed for cheese making.
When selecting a pot for cheese making, it is also important to avoid certain materials. Reactive pots made of cast iron, aluminium, copper, or bronze should be avoided as they can react with the acid in the milk and negatively affect the appearance, flavour, and safety of the cheese. Instead, look for non-reactive materials such as stainless steel, heat-safe glass, or enamel-coated pots.
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Induction cooktops are ideal
When making cheese, it is important to use the right type of pot to avoid ruining your cheese with metallic flavours. Pots made of aluminium, plain steel, carbon steel, plain cast iron, unlined copper, or any other material that will react with the acid in the cheese should be avoided. Instead, stainless steel, glass, or enamelled pots are ideal for cheese making.
Secondly, induction cooktops are faster and more energy-efficient than traditional gas or electric stoves. They heat up two to three times more quickly, and since the food cooks faster, you don't need to keep the cooktop on for as long. This speed and efficiency not only save time but also reduce your energy consumption and electric bill.
Thirdly, induction cooktops are safer to use. They do not have an open flame, and the cooktop surface itself doesn't get hot. This reduces the risk of burns and makes it ideal for households with small children. Additionally, spills are less likely to burn onto the surface, making clean-up easier.
Lastly, induction cooktops often have built-in timers and safety features. For example, some cooktops automatically shut off after a certain period, preventing overcooking and ensuring food safety.
While induction cooktops offer numerous benefits for cheese making, it's important to note that they require magnetic cookware. Pots and pans made of materials such as cast iron, stainless steel, enamelled iron, or nickel are compatible with induction cooktops.
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Frequently asked questions
You should use a non-reactive pot, usually made from stainless steel. Reactive pots, such as those made from cast iron, aluminium, or copper, can react with the acid in the milk and negatively affect the appearance and flavour of your cheese.
The size of the pot depends on how much milk you use. For example, if you use a gallon of milk per batch, a 5-quart pot should be sufficient. If you use 5 gallons of milk, you'll need a pot that can hold at least 22 quarts.
Yes, glass or enameled pots are also suitable for cheese-making. Just make sure to choose a pot with a thick base to prevent milk from burning.
