Stainless Steel Pot - 20QT - 5 GAL. Lightweight for easier curd pouring.

Leave your spaghetti/sauce pot in the cabinet and get a dedicated large stainless steel pot for cheesemaking. You can use this to not only make 3 to 5 gallon batches, but also to sanitize your equipment/butter muslin before use. 

I found the 20QT size to be optimal. My mold holds up to 4 gallons comfortably, but it's nice to know I could go up to 5 gallons if necessary. This pot is significantly lighter than other brands, which is actually useful in cheesemaking. Four and five gallon batches can be very heavy when it is time to pour off the whey. 

Most cheesemaking is done at fairly low temperatures requiring the milk to heat slowly. The weight and thickness allow for efficient heat transfer in water baths or double boilers as well as limiting burning on the stove top.

This is not a top-of-the-line stainless steel pot. It is light weight and not induction compatible, but it is the perfect size and weight for dedicated cheese making at low temperatures and for boiling water for sanitization.