Necessary Cheese Making Equipment
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Cheese Making Equipment Basics
Most of the items you will need are likely already in your kitchen. Other items are very easily purchased from almost any location carrying cooking products. The important thing to remember with all equipment is that precaution must be taken to scrupulously care for and clean all equipment regularly. Stainless steel, enamel, and glass are what is used in the kitchen regularly. They are easy to keep clean and are the most non-reactive with regard to acidity produced during the cheese making process. Aluminum and cast-iron pots are not used in cheese making because of the reaction of acids with metallic salts, which when absorbed by the curds cause unpleasant metallic flavors. Acids also corrode pots, making sanitation very difficult. It is strongly recommended that you do not use any materials other than the ones recommended.
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A number of stainless steel pots and curd knife will be used multiple times in almost all cheese making processes.
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 Many people drain cheese by simply tying the cheese cloth of the spigot on the kitchen sink. Altlhough this works fine functionally, you'll find it a pain after several hours of it being in the way of you using your sink. Tying the cheese cloth to chop sticks and hanging it over a milking pail is a far less intrusive way of managing the process. |
Cleaning and Caring for your Equipment
Don't forget, just like processing raw milk, sanitizing and thou through cleaning of all utensils is critical. All utensils must be cleaned scrupulously before and after cheese making. Most home cheese making failures are caused by unclean or unsterile equipment and.or mishandling of the milk. The entire process of making cheese is based on the action of friendly bacteria. Unclean and unsterile conditions add the undesirable factor of bad bacteria.
Before getting started, thoroughly rinse your equipment and utensils in hot water; sterilizing them is best, but if you have an Insta Hot, a thorough rinse will usually suffice if you have cleaned your equipment well beforehand, but it looks like it might need an additional "touch up".
When you are making cheese, make sure all utensils that come in contact with milk are first rinsed in cold water, then wash again in hot water.Rinsing them first in cold water prevents the buildup of milkstone, which creates unwanted bacterial accumulation and may containment your cheese.
Learn more about required detergents and how to on the How to Clean page.
Before getting started, thoroughly rinse your equipment and utensils in hot water; sterilizing them is best, but if you have an Insta Hot, a thorough rinse will usually suffice if you have cleaned your equipment well beforehand, but it looks like it might need an additional "touch up".
When you are making cheese, make sure all utensils that come in contact with milk are first rinsed in cold water, then wash again in hot water.Rinsing them first in cold water prevents the buildup of milkstone, which creates unwanted bacterial accumulation and may containment your cheese.
Learn more about required detergents and how to on the How to Clean page.
How to Sterilize Cheese Making Equipment
Sterilizing your equipment before and after use is always a good idea. Use common sense to keep things clean while making cheese. The more you sterilize your equipment, the more likely you will have a great cheese-making experience.
Follow the below steps to sterilize:
1. Immerse equiment in a pot of boiling water for 5 minutes.
2. Steam utensils for 5 minutes in a large kettle with about 2 inches of water in the bottom and a tight lid on top. Wooden items such as cheese boards may be scrubbed and air dried. between uses, mats must be boiled or steamed for at least 20 minutes.
3. Sterilize plastic food-grade equipment by dipping it in a solution of 2 tablespoons of household bleach (sodium hypochlorite) per 1 gallon of water. Dampen a clean cloth in bleach solution and wipe all work areas.
4. Bleach may also be used with stainless steel utensils, but make sure that your rinse them thoroughly afterwards. A residue of sodium hypochlorite will interfere with the growth of cheese making bacteria and may kill the rennet being used.
5. Always air dry all rinsed equipment on a stainless steel rack and store in a cleanplace. Just before using them again, resterilize the equipment.
Follow the below steps to sterilize:
1. Immerse equiment in a pot of boiling water for 5 minutes.
2. Steam utensils for 5 minutes in a large kettle with about 2 inches of water in the bottom and a tight lid on top. Wooden items such as cheese boards may be scrubbed and air dried. between uses, mats must be boiled or steamed for at least 20 minutes.
3. Sterilize plastic food-grade equipment by dipping it in a solution of 2 tablespoons of household bleach (sodium hypochlorite) per 1 gallon of water. Dampen a clean cloth in bleach solution and wipe all work areas.
4. Bleach may also be used with stainless steel utensils, but make sure that your rinse them thoroughly afterwards. A residue of sodium hypochlorite will interfere with the growth of cheese making bacteria and may kill the rennet being used.
5. Always air dry all rinsed equipment on a stainless steel rack and store in a cleanplace. Just before using them again, resterilize the equipment.
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