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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.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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