CHEESE-MAKING EQUIPMENT






THERMOMETER
A stainless steel thermometer is required to check the temperature of the milk so you can add the starter culture and rennet at the correct time.
$14.50
Orders: megan@foodpreserving.org
   
BUTTER MUSLIN
Re-useable, tightly woven cloth suitable for soft cheese, hard cheese and yoghurt recipes. 90 thread count. 100% cotton. Sterilise before use and hand wash after use. 

100cm x 100cm
$6.95
Orders: megan@foodpreserving.org
     
CHEESE CLOTH
Available in loose weave or tight weave; cheese cloth is a re-usable, 100% cotton cloth that helps separate the curds (cheese) from the whey. Sterilise before use by washing in hot soapy water, rinsing and boiling for 5-10 minutes before and after use. Then dry and store. 
90cm x 90cm
Loose weave (hard cheeses) $6.50
Orders: megan@foodpreserving.org
   
APRON
Full cloth apron to protect your clothing is a must when making cheese.

Available from supermarkets, BigW, Kmart, IKEA, etc.
     
GLOVES
Disposable gloves for use when cheese-making, heat-proof thick gloves for handling hot, cooked curd.
Available from supermarkets.
   
HAIR NETS
Avoid stray hairs getting into cheese by using these disposable hair nets that can be re-used several times. Pack of 10.
$4.95
Orders: megan@foodpreserving.org
   
SMALL CULTURE CONTAINER/S
Use freezer-safe, small containers to store your cheese cultures in the back of your freezer – away from the door so they do not thaw easily (the warmer they are stored, the shorter the storage period). 
4oz Ball Mason Jars (includes white plastic storage cap) 
$3.50
Orders: megan@foodpreserving.org
   
STERILISER
Used diluted, to sterilise all equipment that will come into contact with milk. Follow the steriliser label for directions.
   
PIPETTE
Used to measure small amounts of liquid ingredients.
   
CHEESE MOULD & FOLLOWER
Cheese moulds used to form curds into a firm pressed cheese in the desired shape and density. They are firmer and thicker than cheese baskets and don’t flex as easily. Cheese moulds are sanitised, lined with cheesecloth or muslin and then filled with curds. Then fold over the cloth to cover the curds, add the follower (a plastic disk that covers the cheese surface) and press
   
4-5L, 8L & 10-12L STOCK POTS
A good quality stainless steel pot is essential for cheese-making – ideally able to hold 4 litres (a gallon) of milk at a time for small batches of cheese (and fresh cheeses), or 8-10L for making larger cheese (like cheddar). A larger pot that can hold the boiling water (to heat the milk indirectly in the smaller pot) is also required. Ensure milk pots are stainless steel and double handled so they can sit inside the larger water pot (water bath).
Available from supermarkets, BigW, Kmart, IKEA, etc.
     
MEASURING CUPS (STAINLESS STEEL)
Stainless steel measuring cups are ideal to measure liquid ingredients carefully and precisely without contaminating your cheese mixture.
Set of 4.
$9.95 
Orders: megan@foodpreserving.org\
   
MEASURING SPOONS (STAINLESS STEEL)
Measuring spoons are essential to measure cheese-making ingredients carefully and precisely.
Set of 4.
$7.95
Orders: megan@foodpreserving.org
   
MINI MEASURING SPOONS (STAINLESS STEEL)
To measure cheese cultures precisely, mini measuring spoons are handy but not essential for cheese-making.
DROP (1/64 teaspoon)
SMIDGEN (1/32 teaspoon)
PINCH (1/16 teaspoon)
DASH (1/8 teaspoon)
TAD (1/4 teaspoon)
NOTE: 1 teaspoon = 5ml
$12.50
Orders: megan@foodpreserving.org
   
CURD KNIFE (OR LONG-BLADED KNIFE)
A long knife that is stainless steel (so it can be kept sterilised and non-reactive in acidified milk) to cut the curds in the milk pot is required for cheese-making. The knife blade should be long enough to reach the bottom of the milk to cut curds into a grid of squares easily. 
$19.95
Orders: megan@foodpreserving.org
    
SLOTTED SPOON
Stainless steel spoon used to stir milk whilst making cheese, and also to collect curds easily and carefully. Wooden spoons are not ideal for cheese-making – they are porous and can harbour bacteria that can interfere with the cheese-making process.
Available from supermarkets, BigW, Kmart, etc.
     
LARGE SLOTTED SPOON (SKIMMER)
Great for handling large pieces of cheese – i.e. halloumi. 
Stainless steel
Available from supermarkets, BigW, Kmart, etc.
      
LADLE
Stainless steel. 
Available from supermarkets, BigW, Kmart, etc.
     
WHISK
Stainless steel.
Available from supermarkets, BigW, Kmart, etc.
     
COLANDER/SIEVE (STAINLESS STEEL OR ENAMEL)
To strain and drain cheese curds easily. The colander is lined with your cheese cloth and then ladle the curds onto the cloth so the whey can drain away from the curds.
Available from supermarkets, BigW, Kmart, IKEA etc.
    
CHEESE MAT
A mat for draining pressed cheese i.e. bamboo sushi mat.
   
CHEESE PRESS
Food safe plastic, wood or stainless steel, used to press your cheese.
   
CHEESE WAX
Food grade wax that is flexible and will not peel or crack, used to protect the surface of the cheese during aging.
   
CHEESE CAVE
An area with a regular low temperature and constant humidity used to store and age cheese.

Share on:

Related Posts Plugin for WordPress, Blogger...