The 12 litre cheese vat is for someone who is or wants to be serious about making cheese. 12 litres makes up to 12 x 90mm Camembert’s in one go. The polycarbonate cheese vats make cheeesemaking easy. Making cheese in a pot on the stove is difficult, the cheesemaking functions such as temperature control, stirring, cutting, maintaining curd size, cooking, Cheddaring, milling and even whey removal is much easier and works better in a rectangular cheese vat. The polycarbonate cheese vats and lids are virtually unbreakable, easy to clean and provide great insulation against temperature fluctuations. The lid has a special slot to insert for the stirrer so you can leave it in the vat and a small hole in the lid allows you to place a thermometer so you can constantly see the milk or curds/whey temperature. The ‘handle’ on the lid allows you to use one hand to easily lift off and replace the lid, no two handed unclipping required. The see through walls are unique in that they allow you to see your milk or curds and whey.
The vat is 325mm long x 265mm wide x 200mm deep and will take up to 12 litres milk (the 8 litre cheese vat and lid may suit you better, it’s the same as the 12 litre vat but slightly shorter). This vat fits inside the 24 litre vat to make a warm water jacket but a sink or other plastic tub will be sufficient for this purpose. A jacket contains warm water usually maintained at 4C above the milk temperature and keeps the milk temperature stable if maintained at that temperature difference.
When you are finished making cheese just store all of your instruments in the cheese vat with lid on until the next cheesemaking day.