The Right Stuff – Cheese Making Equipment
“The expectations of life depend upon diligence; the mechanic that would perfect his work must first sharpen his tools.” Confucius
If we take the words of Confucius we can clearly see that tools are an essential element of any craft. Cheese making does require a lot of equipment to be done correctly. If you read my post on Making Home Cheese Making Cheaper, you will know that it is possible to create some great DIY cheese making equipment. I do encourage you to take a look at what you have got at home to cut down the initial cost of cheese making. However, you may also want to look into purchasing some products for you cheese making. Particularly if you are not one to tackle DIY projects.
I have provided a list of all of the equipment which you will need for home cheese making. Some of these you will use in some cheese recipes and not in others. Some of these you will be able to DIY, and some you won’t. Have a read through and you can decide where to go from here.
Below is a list of the common pieces of equipment you will need once you decide to embark on cheese making:
- Milk – obvious enough right?
- Rennet – animal or vegetable
- Cultures – there are many available for all types of cheese
- Stock Pot – I recommend at least a 10 litre stainless steel pot
- Thermometer – Digital or Dial, it doesn’t matter as long as it is accurate
- Cheese cloth – for lining your molds and straining curds through
- Stainless Ladle with holes – for stirring your milk and draining out curds
- Stainless straight blade knife – for cutting your curds
- Moulds – for forming your cheeses. There are different types depending on the cheese you are making e.g. soft/hard cheese
Hard Cheeses and Advanced Equipment
- Moulds – for creating cheeses like Camembert and Stilton
- Wax – for sealing your cheeses
- Cheese Press – used for hard cheeses
- PH Meter – for testing PH levels
- Cheese cave – or a wine fridge, used to store cheeses longer term
Here is a list of some other items which I have mentioned throughout my posts
- Calcium Chloride – to re-balance the calcium content of store bought milk
- Lipase – re-introduce to pasteurized milk for a sharp tasting cheese
- Annatto – used to dye your cheese
- Cheese Salt
- Vacuum Sealer
Do you have any questions or comments about the equipment used in home cheese making? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!