using a pasteurizer to make cheese

[sawfish99]

DW and I want to make cheese from the excess goat milk (as soon as we have excess). Last fall we tried it, but had some difficulties on our stove. Specifically, the glass top stove made it very difficult to use the enamel canner as a double boiler for heating the milk. So, I am going to have to buy a better double boiler to make this work.

Here is the question: can I use a pasteurizer to heat the milk and make the cheese? I know there are a few floating around used. I normally dam raise kids, so I don't really need it for pasteurizing milk, however, I believe it might also solve the problem of frozen milk separating when thawed.

Basically, can I put this on the kitchen counter and never turn on the stove when making cheese?

 

[MrsKK]

I honestly don't know anything about pasturizers, but I typically "cook" my cheese in a sink full of hot water. I use a utility sink with my big kettle of milk in the sink and just add hot water to warm the milk. If it starts warming too rapidly or needs to be cooled off, I can just let some of the water out or add some cold. No worries about scalding, either.

I have a ceramic topped stove, too, and have found that it is best to use a flat-bottomed kettle on it. I'm assuming your enamelled kettle has the ridges in the bottom?

 

[sawfish99]

Yes, we have a similar enamel pot. I have some solutions that don't involve the pasteurizer, but I am trying to figure out if it is a possible solution in itself.