I have been asked by many readers both here and on the Facebook Page, about my Roaster Vat that I use for my cheese making. I have to say that it was one of the best things I have ever DIY’d. I have finally taken some pictures of how to set it up and now it is time to share how I use it.
DISCLAIMER TIME: THESE OPINIONS AND INSTRUCTIONS ARE THOSE OF MUCH TO DO ABOUT CHEESE AND IAN TREUER, WHAT I AM ABOUT TO DESCRIBE IS NOT WHAT THE MANUFACTURER HAD INTENDED FOR THIS PRODUCT. THIS WILL VOID YOUR WARRANTY AND COULD IN SOME CASES CAUSE HARM TO THE USER. MUCH TO DO ABOUT CHEESE AND IAN TREUER DO NOT ASSUME RESPONSIBILITY FOR ANY HARM, PERSONAL INJURY OR DAMAGE TO PROPERTY CAUSED BY FOLLOWING THESE DIRECTIONS. DO SO AT YOUR OWN RISK.
That being said are you ready to learn how I have used a perfectly good Electric Counter Top Roaster, that my sister-in-law gave me, as my cheese vat?
First off take the disclaimer seriously, this will void your warranty and could cause an electric shock if your roaster is not sealed properly. A Picture is worth a thousand words so here are a few thousand of them.
As you can see, with a little prep you can have a cheese vat that can be used quite easily and in my opinion better than a normal double boiler/water bath system using pots. There are some drawbacks, you have to take the time to calibrate your marks and it can be awkward when trying to drain the whey. Give it a try if you like, but be careful and check to see if the housing on the base is intact or you may be in for a shock. I haven’t tried putting milk into the base yet, and I am not sure I will. I know I can get 18 Litres of water in it, but I am pretty sure that would count as direct heat.
Let me know if you have any questions.
Go and make cheese.