All utensils are to be washed in bleach solution (2 tbs. bleach to 1 gallon water) and /or boiled for 5 minutes.
If you don't boil the utensil, rinse the bleach off, or it will interfere with the culture.
Your hands are to be scrubbed and washed thoroughly before each milk or curd handling period.
Stainless Steel Pot-
Glass, ceramic or un-chipped enamel. NEVER USE Cast Iron or Aluminum cookware for cheese making.
Lid for the Pot
- Always keep the milk or curds covered when you're not working them. (a plate will do)
Cheese Ladle
- you can use a slotted spoon .
Butter Muslin
- not "cheese cloth" the weave is too wide.
Curd Cutter
- a knife long enough to reach the bottom of the pot.
Mold & Follower
- the commercial food grade plastic or stainless steel ones are the best but you can start with a homemade mold out of a large juice can or small plastic tub with holes punched from the inside to the outside. A mold 5" to 6 " in diameter and 6" to 8" high will hold the curds from 1 1/12 to 2 gallons of milk and is small enough to effectively press out and dry the curd thoroughly.
Cheese Press
- the large beautiful cheese presses you can buy or make have one drawback, they don't fit in the refrigerator. You can get in trouble in warm humid Florida by trying to leave the cheese out on the counter to drain for 24 hours or so. The small mold above can be pressed by a one quart jar of water set on the follower and still fit in the refrigerator.
Bowl
- shallow soup bowl to set the press and cheese in while it drains.
Dairy Thermometer
(Temperatures from 85F to 120F, higher if you want to make mozzarella.)
All utensils are to be washed in bleach solution (2 tbs. bleach to 1 gallon water) and /or boiled for 5 minutes.