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The Cheese Making Process
To make cheese you need to assemble some kitchen utensils. All utensils which come in contact with milk must be made of stainless steel, glass or enamel lined steel. Since cheese making involves an acidification of the milk the use of aluminum or cast iron utensils are not appropriate. 
HOW TO MAKE CHEESE  
CHEESE MAKING INSTRUCTIONS CHEESE MAKING TOOLS & EQUIPMENT
Small scale cheese making means a batch size of just over 2 gallons of milk when making hard cheese. We have found that this batch size is easily managed in any kitchen and that smaller batches do not provide the quality we look for.
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TOOLS AND UTENSILS
  
Kitchen Utensils
You will need a stainless steel or enamel lined pot which will hold at least 10 quarts, a cover for your cheese pot, a long bladed stainless steel carving knife which will easily reach the bottom of your cheese pot, and a ladle or large spoon. You will also need to have a good supply of hot water, a couple of towels to dry things up when they spill and glass or stainless steel measuring cup and measuring spoons. A kitchen timer will also help remind you when it is time for the next step.
Special Equipment
The specialized equipment used by home cheese makers is not complicated. These items are included in our cheese making kits and with the proper care they will last a long time. They include a thermometer with  temperature range of 0 to 212 degrees F, two yards of cheese cloth, a draining basket/form, cheese press, and for hard aged cheese you will need cheese wax and a waxing brush.
Caring for Your Equipment
Please note that when hot milk is allowed to cool on a surface, it will stick and stick hard. Utensils should be rinsed clean with COLD water after each time they contact the milk and before washing with hot soapy water. All of your equipment should be sanitized prior to use. Boiling is a easy and effective method of sanitizing and the boiling water can then be used in the double boiler to pasteurize and heat your milk. Chemical sanitizes are also available. We recommend One-Step Cleanser which is safe and efficient. Household bleach has been recommend as a sanitizing agent for many years but it should never be used to sanitize stainless steel equipment. The chlorine will react with the stainless alloy and cause it to deteriorate. Reserve the use of bleach to sanitizing the work area as described below.
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THE CHEESE MAKERS WORK SPACE
  
The small scale cheesemaker will find that any size kitchen provides ample space to work comfortably. It is very important that you dedicate your kitchen to making cheese up to the point when you start the pressing process. You should not prepare any other food products while you are preparing cheese. Since you will be working with warm milk you must be aware that the milk is very susceptible to unwanted bacteria infection. It is not difficult to prevent sanitation and cross contamination problems as long as you use do care.
To prepare your work area, first put all food products away, remove all dish cloths and soiled towels to the laundry room and wash your counters, sink and stove top with soap and water. Now use a commercial antibacterial cleaning spray to wipe down all surfaces. A solution of 1 teaspoon of unscented household bleach in 1 pint of cold water will also work.
Sanitize all of the equipment you will need for the recipe you are about to prepare. Place your equipment in an organized grouping so that everything is within easy reach. 
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