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.org
French Matfer Bourgeat Brand Large (5.5 x 16.5 in) Handle Stainless Steel Skimmer - CheeseForum.org
This Wiki Article discusses Stirring Tools used in different components of cheese making, depending on cheese type. This article is divided into the following sections:

Stirring Milk

  • Use – Generally the same stirring tool is used at the beginning stages of cheese making to stir milk for several reasons:
    • To minimize hot spots while heating milk.
    • To distribute initial additives such as direct acids, starter cultures, annatto, calcium chloride, and rennet.
    • After cutting rennet coagulated curds to help curds to expel whey and to stop clumping of cut curds.
  • Material
    • Food grade plastic or stainless steel.
    • Wooden utensils are not recommend as they harbor and can introduce unwanted microorganisms into the cheese.
  • Shape
    • Preferably with holes to aid in diffusion of additives into the milk.
    • Long enough so that tool does not sink below milk when left to rest in vat at an angle (not feasible with large vats).
  • Examples – Long household holed spoon or skimmer.

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Stirring Starter Culture Into Milk In Vat On Cooker - CheeseForum.org
Stirring Starter Culture Into Milk In Vat On Cooker - CheeseForum.org

Stirring Brine

  • Use – To stir and help dissolve dry crystalline salt in water or whey when making brine.
  • Material
    • Food grade, normally suitable plastic.
    • Wooden utensils are not recommend as they harbor and can introduce unwanted microorganisms into the cheese.
    • Stainless steel is not recommended unless very high quality as it will corrode.
  • Shape – Preferably with holes to aid in diffusion of additives into the milk.
  • Examples – Long household holed spoon or skimmer.

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