Let's face it-----we spend a huge amount of time cleaning and sterilizing every thing used in cheese making----how about sharing some of your do's and don't s----you may have tips that could be very useful and time savers for other members----and don't think "well every one knows that" we often miss the simple things.
I'll start off with soaking and rinsing your used cheese cloth in cold water----that works much better than hot water----so I assumed that soaking my vat and utensils in cold water would keep all the cheese particles from clinging---turns out that real hot water worked much better for me.
Also found out that 3M brand cleaning pads ( you know---the green ones that aren't supposed to scratch your good cook wear) well, let's just say my brand new, expensive, shiny vat, now looks more like brushed aluminum
---still usable, but would have preferred the shiny chrome look. Yes your right, I should have known better!!
So, do you have any special tools? Soaps, solutions, concoctions, ideas that can help out the dreaded clean up phase----please share them.
Qdog