Cheese Needs
Online store & Cheese making classes
We will be upgrading the site and could be down for a day or two sometime in January.
Thank you for your understaning.
- Cheese making Sanitation -
Sanitation and keeping it clean
When we make cheese we are creating a NEST to grow GOOD bacteria and it is very easy to grow unwanted BAD bacteria too.
IT IS VERY IMPORTANT TO USE PROPER SANITATION METHODS TO KEEP ANY UNWANTED BACTERIA FROM GETTING INTO YOUR CHEESE
Sanitize all of your equipment and working area
You can put everything in a pot of water and boil or steam. Only immerse the probe part of a thermomer.
You can spray all your equipment and working area with a Sanitizing agent mixed with water according to the directions of the manufacturer.
Always leave your equipment to dry on its own or use paper towel to dry NEVER USE A CLOTH. Cloth can carry bacteria and can recontaminate your equipment. Another way you can make sure your equipment is clean is by having a bucket of water with a sanitizer in it beside your station. Dip your spoons, measuring equipment, thermometer, knives etc, in the bucket with sanitizer before using in your milk pot. Rinse with clean water and repeat.
Here you can see two buckets. One pink one blue. One bucket has 1/4 Tsp. of Bleach added to the water. The other bucket has plain water for rinsing.