Mary Karlin, professor at craftsy cheese Manufacture advises article among the tools to make cheese. I'll use it today to make mozzarella, and what I have seen, it is very useful. I will use it at low temperature to evacuate by separating the curds from the whey. Deep enough facilitates the separation of the solid, easy to clean, durable and handy. I rather regret the length of the handle, which would be longer able to work with large capacity in pots.
