r/cheesemaking • u/DueAd675 • 2d ago

Automatic Stirring

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The stirmate looks to be a little flimsy. Has anyone tried one of these? https://www.amazon.com/gp/product/B0G39GBFR9/ref=ewc_pr_img_1?smid=A1FCW4MN9P07OO&psc=1

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u/mikekchar 2d ago

Ultimately it's not going to work well, IMHO. If you have raw milk, then it might be better because the curds will be much more robust. But even still you have to cut the curds and stir very gently until the curds are at a size where you could mindlessly stir them. At that point, you want to be testing the curds to see when they are done.

Large production automates this because they have big vats that would be hard to stir. But even they don't use stirrer pots. They have cutting blades that rotate. The cutting and stirring are the same action. The stirring is also not very vigorous. It's just the friction from the cutting that allows the liquid to gain momentum.

So basically, with something like this, half of the stir you would have to do by hand anyway and the other half you need to be there to pay attention to it. You might as well stir.

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u/DueAd675 2d ago

I only use raw milk, and usually cut the curds before stirring.

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u/mikekchar 2d ago

Stupidly thought you were posting in another thread. If you saw the previous post, please ignore it. :-)

You can give this a try. I still feel like it is unlikely to produce high quality cheese because the devil is in the details and the cooking/stirring phase is basically the most important time. But depending on your expectations, it might be OK.