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    Wiki: Stirring Tools

    French Matfer Bourgeat Brand Large (5.5 x 16.5 in) Handle Stainless Steel Skimmer - CheeseForum.org

    French Matfer Bourgeat Brand Large (5.5 x 16.5 in) Handle Stainless Steel Skimmer – CheeseForum.orgThis Wiki Article discusses Stirring Tools used in different components of cheese making, depending on . . . → Read More: Wiki: Stirring Tools

    Comments are closed   BITS & BITES, Cheese Coagulating, Cheese Forming, EQUIPMENT   ,  

    Wiki: Ripening Containers

    Ripening Container - Small, Manufactured Sistema Klip It Brand Deli Storer Plus Model With Propped Tray, Closed - CheeseForum.org

    Ripening Container – Small, Manufactured Sistema Klip It Brand Deli Storer Plus Model With Propped Tray, Closed – CheeseForum.orgThis Wiki Article discusses Ripening Containers which are normally used in small . . . → Read More: Wiki: Ripening Containers

    Comments are closed   Cheese Aging, EQUIPMENT

    Wiki: Thermometers

    Cheap Uncalibratable Kitchen Digital Thermometer - CheeseForum.org

    Kitchen Meat Thermometer – CheeseForum.orgThis Wiki Article discusses thermometers used in making and ripening cheese. Thermometers are used continuously during making, forming, and aging cheese, depending on cheese type. Historically . . . → Read More: Wiki: Thermometers

    Comments are closed   Cheese Aging, Cheese Coagulating, EQUIPMENT   ,  

    Wiki: Vats

    Expensive 40 US Quart (38 liter) Stainless Steel Stockpot Cheese Making Vat - CheeseForum.org

    Expensive 40 US Quart (38 liter) Stainless Steel Stockpot Cheese Making Vat – CheeseForum.orgThis Wiki Article discusses vats, the generic term for a device to hold milk or cream for common activities . . . → Read More: Wiki: Vats

    Comments are closed   Cheese Coagulating, EQUIPMENT   , , ,  

    Wiki: Weigh Scales

    American Weigh Scale Brand AMS-100 Mini Scale, Weighing Mesophilic Starter Culture - CheeseForum.org

    Weigh scales are commonly used in several places during cheese making: To weigh additives for cheese making, to weigh cheeses, and to measure force or weight on cheese during pressing. Weigh scales and methods for each of these are discussed below. . . . → Read More: Wiki: Weigh Scales

    Comments are closed   Cheese Coagulating, EQUIPMENT   , ,  

    Wiki: Hygrometers

    HTC-1 Brand Combination Digital Hygrometer, Thermometer, Alarm Clock - CheeseForum.org

    Honeywell brand model TM005X digital Hygrometer – Thermometer with wireless remote sensor, different readings due to different response speed from opening fridge door to take picture. Note poor mat material . . . → Read More: Wiki: Hygrometers

    Comments are closed   Cheese Aging, EQUIPMENT   , , , , ,  

    Wiki: Hoops & Molds

    Home Made 4 in, 103 mm Drilled PVC Hoop, Wooden Follower With Cheesecloth Wrap, & Improvised Weights - CheeseForum.org

    Small (Saint Marcellin etc) Cylindrical Gravity Draining Baskets, 350w x 325d inch, 90w x 82d mm – CheeseForum.orgThis Wiki Article discusses various hoops and molds used in cheese making. Hoops . . . → Read More: Wiki: Hoops & Molds

    Comments are closed   BITS & BITES, Cheese Forming, EQUIPMENT   , , ,  

    Wiki: Example Cheese Caves

    Small chest freezer for cheese cave, freezing mode, note frost buildup.

    Cheese Cave is the slang term for the storage system in which aged cheeses are ripened. This wiki article discusses several examples of different Cheese Cave systems, Cheese Cave requirements . . . → Read More: Wiki: Example Cheese Caves

    Comments are closed   Cheese Aging, EQUIPMENT   , , , ,  

    Wiki: Gravity Draining Devices

    Cream Cheese Gravity Draining Whey In Cotton Cloth Bag From Hook - CheeseForum.org

    Cream Cheese Gravity Draining Whey In Cotton Cloth Bag From Hook – CheeseForum.org This Wiki Article discussed gravity draining devices used to hang curds in cloths to drain whey from. . . . → Read More: Wiki: Gravity Draining Devices

    Comments are closed   Cheese Forming, EQUIPMENT    

    Wiki: Introduction To Cheese Making

    Two 4 pound Gouda's at 30 days age with oiled rinds, one cleaned of mold, second with blue surface mold due to improper aging humidity.

    This Wiki Article is an introduction to cheese making which is the process of changing milk (cow’s, goat’s, sheep’s) into cheese through a set of controlled additives (acid, starter cultures, . . . → Read More: Wiki: Introduction To Cheese Making

    Comments are closed   Artisan Cheese Making, Coagulating Cheese, EQUIPMENT, INGREDIENTS, MAKING, RECIPES   ,  

    Wiki: pH Meters

    Battery Digital pH Meter From eBay USA - CheeseForum.org

    pH is a measurement of acidity – alkalinity with 7 being neutral. Generally the early stages of cheese making require acidification of the milk so that it coagulates resulting is removal of whey. Thus knowing the pH of the milk when start and when this stage is complete is important for obtaining a better resultant cheese. . . . → Read More: Wiki: pH Meters

    Comments are closed   Cheese Coagulating, EQUIPMENT   , , , ,  

    Wiki: Mats & Boards

    3 Weave Sized Food Grade Mats, Demonstrating Capilliary Forces Holding Whey

    Cheese making requires highly permeable mats or low permeable boards to go beneath cheeses at their draining, air drying, and aging steps, depending on the type of cheese being made . . . → Read More: Wiki: Mats & Boards

    Comments are closed   Cheese Aging, EQUIPMENT   ,  

    Wiki: Cheese Cloth

    Cheesecloth, Cotton, Bleached, Medium Weave - CheeseForum.org

    This Wirk Article discusses cheesecloth and butter muslin’s which are sheets of woven material commonly used in making cheese either for gravity draining cheese or lining hoops or for wraping . . . → Read More: Wiki: Cheese Cloth

    Comments are closed   Cheese Forming, EQUIPMENT   , ,  

    Wiki: Cheese Cave Requirements

    Four 4 lb Gouda's Aging In Small Fridge With External Thermostat

    Making cheese is surprisingly often the easiest part of making aged cheeses. For making aged cheeses there is often pressing and affinage, the French word for the controlled aging of the cheese. This aging needs to be in temperature and humidity levels similar to an underground cave, for periods of weeks to years depending how long you can or want to wait. Thus the term cheese cave. . . . → Read More: Wiki: Cheese Cave Requirements

    Comments are closed   Cheese Aging, EQUIPMENT   , , , ,