Tools & Utensils
 Kitchen
Utensils
You will need a stainless steel
or enamel lined pot which will hold at least 10 quarts, a cover for your
cheese pot, a long bladed stainless steel carving knife which will easily
reach the bottom of your cheese pot, and a ladle or large spoon.
You will also need to have a good supply of hot water, a couple of towels
to dry things up when they spill and glass or stainless steel measuring
cup and measuring spoons. A kitchen timer will also help remind you
when it is time for the next step. |
| The specialized equipment used by
home cheese makers is not complicated. These items are included in
our cheese making kits and with the proper care they will last a long time.
They include a thermometer with temperature range of 0 to 212 degrees
F, two yards of cheese cloth, a draining basket/form, cheese press, and
for hard aged cheese you will need cheese wax and a waxing brush. |
Caring for
Your Equipment
Please note that when hot milk is
allowed to cool on a surface, it will stick and stick hard. Utensils
should be rinsed clean with COLD water after each time they contact the
milk and before washing with hot soapy water. All of your equipment
should be sanitized prior to use. Boiling is a easy and effective
method of sanitizing and the boiling water can then be used in the double
boiler to pasteurize and heat your milk. Chemical sanitizers are
also available. We recommend Easy Clean Cleanser which is safe and
efficient. Household bleach has been recommend as a sanitizing agent
for many years but it should never be used to sanitize stainless steel
equipment. The chlorine will react with the stainless alloy and cause
it to deteriorate. Reserve the use of bleach to sanitizing the work
area as described below. |
The Cheese
Makers Work Space
The small scale cheese maker will
find that any size kitchen provides ample space to work comfortably.
It is very important that you dedicate your kitchen to making cheese up
to the point when you start the pressing process. You should not
prepare any other food products while you are preparing cheese. Since
you will be working with warm milk you must be aware that the milk is very
susceptible to unwanted bacteria infection. It is not difficult to prevent
sanitation and cross contamination problems as long as you use care. |
| To prepare your work area, first
put all food products away, remove all dish cloths and soiled towels to
the laundry room and wash your counters, sink and stove top with soap and
water. Now use a commercial antibacterial cleaning spray to wipe
down all surfaces. A solution of 1 teaspoon of unscented household
bleach in 1 pint of cold water will also work. |
| Sanitize all of the equipment you
will need for the recipe you are about to prepare. Place your equipment
in an organized grouping so that everything is within easy reach. |
