Cheese making equipment does not have to be complex, but the one rule you should remember is that cheese is very acidic. All utensils should be stainless steel or plastic, as the acid will eat aluminum cooking implements.
If you don't want to invest in a cheese making kit, you can get away with the basic cheese making supplies, which include a double boiler, stainless steel utensils (spoons, knife), thermometer and strainer. If you are going to be making cheese on even a semi-regular basis, or you want to try making different types of cheeses, you should have all of the equipment listed below:
Cheesecloth: Cheesecloth is used to drain the whey from the cheese. It can also be used to wrap hard cheeses, such as cheddar.
Cheese Molds and Presses: You can use a simple can for a mold and gallons of water for weight, but molds and presses can make your life easier. Molds vary in size and shape, so you will need to shop around to find the mold that is right for what type of cheese you are making. Presses put a certain amount of pressure on the "raw" cheese to help squeeze out the whey and to give the cheese its texture. Cheddar cheese is an example of a pressed hard cheese.
Cheese Wax: Cheese wax is used for dipping hard cheeses, such as cheddar. The cheese wax keeps mold from forming on the cheese as it ages. Cheddar cheeses are usually aged for at least three months, but some sharp cheeses are aged for over a year. Wax comes in a variety of colors, especially red, black and yellow.
Double Boiler: If you are going to make cheese often, you will need a good, stainless steel double boiler capable of holding at least four gallons of milk. Cheese can be made in a regular pot, but the milk will stick to the bottom of the pot, and you risk scalding and burning the milk unless you stir it constantly.
Knife: You will need at least one long-bladed, stainless steel knife that will reach the bottom of the double boiler insert. The knife is used to cut the curds after the cooking process.
Spoons: You will need at least one long stainless steel spoon that will reach the bottom of the insert of the double boiler. You should have two spoons handy.
Strainer: A large plastic or stainless steel strainer is needed to strain the whey from the cheese. The strainer is lined with cheesecloth to catch the curds.
Thermometer: You will need a good, stainless thermometer that reads up to at least 220 degrees Fahrenheit. Do not use a glass thermometer, as the glass will break. Dairy thermometers have a clip, so you can attach it to the side of the double boiler. A meat thermometer will also work, but a meat thermometer does not usually have a clip on it.
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