(This is an optimal list. Absolute necessities are underlined.)
Keep in mind that our ancestors have been making wonderful cheeses for thousands of years with just an open wood fire, a pot, and a slotted spoon. As we have developed the process and incorporated bacterial culture for ease and speed, a good cooking thermometer has also become a necessity.
- 8, 12 and 16 Quart sizes work well
- Note: I prefer stainless steel & enamel, as glass can be very heavy
- I prefer an instant-read style thermometer with calibration, but any cooking thermometer will do.
- Any strainer will do; I prefer stainless fine mesh.
- Any good long kitchen knife will do.
Measuring Cups and Spoons
Drain Bags: Flour Sack Towels (included in All of our Kits)
- Used for any cheese that requires hanging to drain.
- Wash with bleach only; do not use detergent.
- Cotton pillow cases with a thread count of 150 or less can be used as an alternative: simply cut the top half of the case off with pinking shears.
- Any kitchen towels will do. It is important, however, that they only be used for cheese making. Again, bleach only.
Parchment Paper or Silpat
- Good for working salt into cheese, making Mozzarella Pinwheels, and checking cheese for readiness.
Microwave Safe Bowl (for Superfast Mozzarella)
- No microwave, see our FAQs section.