Sous vide time when increasing recipe quantity

So I know that when you have a bigger piece of meat, it takes more time for the entire piece of meat to reach the optimal temperature.

However what about non-meat recipes?

I have made the CS lemon curd(it's a must for those of you who have not tried it) multiple times, and planning on making a bigger quantity 3-4 times that using one bag.

Will the time , 75C/1hr, still remain the same? Is it advisable to put everything in one bag? or does it make sense to split?

Thanks!

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Afonso_Tito_de_Morais_164825

Time should remain the same as it's not a very dense product. I'd split it in a few bags though.

Shivam_Daryanani_92859

Thanks, makes sense. I need to make 15-20x the original quantity, splitting in that many bags wouldn't be ideal. I have some big bags, I'll try 3x and vacuum sealing, hopefully that does the trick.

lfmichaud

As long as your quantity of water is much larger than the amount of product you put in.