Milk. Culture. Pressure. Cheese.
Many cheesemakers who are learning the ins and outs of the process turn to YouTube and some pretty incredible videos from experienced content creators. My favorites include Gavin Weber, the Milkslinger, and Give Cheese a Chance.
I have watched and rewatched these videos to compare recipes with my go-to book, Home Cheesemaking, 4th Edition. I use both sources to develop a plan when making a cheese variety for the first time.
Watching Gavin Weber was the first time I saw a sous vide—or precision cooker, as he calls it—in use. I was immediately intrigued, and here’s why: as a new cheesemaker, I lived in fear of milk burning on the bottom of the pot, so I stirred incessantly to avoid it.
I tried ice cubes and other tricks, but inevitably, I found myself stirring constantly. Making simple cheeses like ricotta and paneer, which require very high temperatures, called for it. However, most of the varieties I wanted to make did not require extremely high temperatures.
In fact, most varieties required a temperature between 84°F and 102°F before adding the culture. Even the thermophilic varieties did not go much past 110°F.
Why I Decided to Try a Sous Vide
Full disclosure: there was a second reason for me to consider using a sous vide cooker, and that was to avoid using my gas stovetop.
It was not that I could not use it, but it made life easier for my wife if she did not have to share the stove. It was also much easier to sanitize, use, and clean up only one area of the kitchen rather than two.
That may not be a problem for everyone, but it was definitely a consideration for me.
So, I found a sous vide cooker that did not get horrible reviews and ordered it. It cost $102.52 delivered. It was not the cheapest option, and it was not an unknown knockoff brand. The model I purchased was made by Inkbird.
When it arrived, it took me a minute to figure it out because I had never used one before.
Important note: If you plan to clip the device to the divider between your sinks, measure the width of the divider before purchasing. Mine fits, but it is snug. Some models have adjustable clamps, some have clips. I did not even consider that factor when I ordered it.
Using Hot Tap Water to Warm the Milk
I had never tried bringing milk to temperature in warm water before this purchase, and I quickly discovered that the hot water from my sink is approximately 120°F.
I could usually bring the milk up to its initial target temperature without using the sous vide at all. In fact, months later, I rarely use the sous vide until after it is time to cut and cook the curds.
Most often, while waiting for the rennet to do its work, I bring the sous vide and the water in the sink up to temperature.
Where the Sous Vide Shines
I find the sous vide most useful when I need to increase the temperature of the curds slowly. This is where it really shines.
It can raise the temperature by a degree or two every few minutes. The stainless steel 20-quart pot I use holds its temperature very well, and the sous vide circulates warm water around it.
I often use my hands to help move the warmer water around the sink so it makes contact with all sides of the pot.
I set the sous vide approximately 15°F to 20°F above the target temperature, and it does the rest. I simply stir the curds according to the recipe.
It really is that simple.
Tips for Using a Sous Vide for Cheesemaking
Elevate the Pot
Use a metal trivet to raise the bottom of the pot above the sink basin. This allows water to circulate underneath the pot and makes the heating process more efficient.
Watch the Water Level
A sous vide requires the water to remain within a specific operating range, but the water level in the sink should stay below the milk level inside the pot.
If the water level is too high, the pot may begin to float, tip, or spill. When making a smaller batch, use a smaller pot so the milk level remains above the surrounding water level.
When I Do Not Recommend a Sous Vide
There are a few applications where I do not suggest using a sous vide.
I have found that it is not particularly effective for heating milk above approximately 120°F to 130°F. It takes a long time, and the water in the sink becomes too hot to touch safely.
In those situations, I prefer using the stovetop. I recently made paneer, and the stovetop was clearly the better method. The same is true when denaturing milk for yogurt.
So, Sous Vide or Not Sous Vide?
For me, the answer is sous vide.
I do not even consider using the stove when making most cheeses. My pot goes directly into the sink with hot tap water, and the sous vide does the rest.
It was worth the money, it has held up well, and it keeps me from obsessively stirring the milk. It also keeps me out of my wife’s way. 🤣
I have not ventured into cooking other foods with the sous vide, but I must admit that it is nice to know I have that option.
Is It Worth the Expense?
If you do not make cheese frequently, the expense of a sous vide may not be justified. You can make high-quality cheese using a double boiler or direct heat from the stovetop.
Storage is another consideration. The sous vide takes up a good amount of room on a pantry shelf.
The bottom line is that making cheese at home is supposed to be enjoyable. Your heating method should facilitate that enjoyment, not hinder it. For me, the sous vide does exactly that.
I have made approximately 15 varieties and more than 40 pounds of cheese with it during the past six months.
If you make a lot of cheese and have already invested in equipment and cultures, a sous vide may be a welcome addition to your increasingly expensive hobby.
If you prefer to keep cheesemaking simple and save your money for other equipment, then “not sous vide” may be the right answer to "sous vide or not sous vide?"
Let me know if you have questions or comments. You can contact me through Tickbriar.com, and I will do my best to respond promptly.
Happy cheesemaking!