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Cheese Making

Cheese Making

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Published by Radu Iliescu

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Published by: Radu Iliescu on Jul 09, 2011
Copyright:Attribution Non-commercial


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Much of the equipment you will need forcheesemaking can be found in your kitchen. There area few precautions that must be taken in the use of thisequipment, and these are extremely important.1. All utensils (and this includes
thatcomes in contact with the milk at any stage) usedduring cheesemaking should be made of glass orstainless steel, or enamel-lined (with no chips orcracks, please). During cheesemaking, milk becomes acidic, and if aluminum or cast iron potsare used, metallic salts will be taken up into thecurds, causing an unpleasant flavor and beingpotentially dangerous to eat.2. All utensils must be carefully cleaned before andafter cheesemaking.
Most home cheesemaking failures are caused by unclean or unsterile equipment.
Remember that the whole process of making cheese is based on the action of friendlybacteria. Unclean and unsterile conditions canadd the unwanted factor of "war between thegood guys and the bad guys."
Cleaning Your Equipment
The minute you're through with a utensil, rinse itthoroughly with
cold water.
Hot water will cook themilk onto the surface of a pan or ladle. Then wash andscrub it in hot water with a good dish-washingdetergent or soap (or you may use washing soda).Rinse thoroughly in hot water. You must wash utensils just as carefully
using them.
Sterilizing Your Equipment
You may sterilize your equipment in one of three
1. Immerse equipment in boiling water for up tofive minutes.2. Steam utensils for a minimum of five minutes ina large kettle with about two inches of water inthe bottom and a tight lid on top. Wooden items

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