Cheese Making Equipment, Miscellaneous

There are several pieces of miscellaneous cheese making equipment that cheese makers will need.

These devices should be made out of easily cleanable material such as food grade plastic, glass or stainless steel.

More information and discussion on this type of miscellaneous cheese making equipment is available normally in the forum's Equipment - Cheese Making Board or in Equipment - Cheese Aging or by searching the forum.

Examples are listed below:

Volume Measuring Devices

You will need a set of standard fluid measuring devices for large, medium and and tiny volumes. Large for measuring liters / quarts, medium for measuring ml / tablespoons - teaspoons and tiny for measuring very small volumes of cultures and rennet, such as 0.25 - 5 ml / 1/16 - 1 teaspoon. This last item is one not normally found in kitchens and is not normally needed until the cheesemaker needs to measure rennet or starts using manufactured cultures. These tiny measuring spoons are tough to find, if buying on web search for "Smidgen Pinch Dash Measuring Spoons".

Utensils

You will need standard large utensils such as a spoon, ladle, and whisk. These are commonly found in kitchens and should be large - tall enough for 4-10 liter / 1-2 US gallon milk size cheese making. But normally they will not be big enough if making larger volumes.

Curd Knife

For cutting your soft curd you will need a knife long enough to diagonally reach the bottom of the stockpot without getting the handle wet and adding unwanted micro-organisms to your cheesemaking. Normally a long bread knife will work for 4-10 liter / 1-2 US gallon milk size cheese making, but like large household spoons, it will normally not be long enough if making larger volumes.

Colander

Colanders are normally lined with cheesecloth and placed in sinks when used for separating cuds and whey. Thus a self standing non-half moon style is preferred to free up hands and one large enough to hold your curds. Normal household colander's will hold curds from 3 - 8 liter / 1 - 2 US gallon milk cheesemaking. Larger volumes will need a larger restaurant sized colander.

Storage Boxes

Normal household food storage type boxes are required for brine bathing cheeses and storing final products like cream cheese.

Recording Materials

Similar to making wine or beer, your cheese making should be well documented so that you can re-create past successes, learn from past failures, and show your results to other cheesemakers in this website's forum as they are generally very supportive and interested in others experiences. Materials for this are paper and pencil or recording directly digitally in the Cheese Making - Records Board in this website's Forum and of course a digital camera as like many things, a picture is worth a thousand words.


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