CHECK LIST OF SUPPLIES

CHECKLIST OF SUPPLIES

 

INGREDIENTS

 

□ CHEESE CULTURES (BACTERIA) POUCHES

□ RENNET TABLETS OR LIQUID RENNET

□ CITRIC ACID

□ TARTARIC ACID

□ CHEESE SALT

□ NON-CHLORINATED WATER

 

ADDITIVES: OPTIONAL

□ CALCIUM CHLORIDE

□ LIPASE POWDER

□ ANNATTO – CHEESE COLOR

□ HERBS – FOR FLAVOURING YOUR CURD

 

KITCHEN EQUIPMENT

TO MAKE ALL 20 OF THE CHEESE TYPES YOU’LL NEED THE FOLLOWING KITCHEN EQUIPMENT:

 

STOVE TOP or SINK

□ LARGE POT – to hold 2L, 4 L or 8 L

□ SLOTTED SPOON

□ THERMOMETER –0-220F

□ MEASURING CUPS AND SPOONS

□ COLANDER

□ CHEESE CLOTH

□ LARGE BOWL

□ LONG KNIFE

□ CONTAINER FOR CHEESE STORAGE

□ CLEANING SOLVENT AND CLOTH

 

FOR AGED CHEESE:

□ PRESS – FOR AGED CHEESE

□ CHEESE MOLDS – VARIOUS SIZES

□ AGING CONTAINER

□ AGING ENVIRONMENT – SET UP

□ PH METER

□ CHEESE WAX

 

HELPFUL MISCELLANEOUS ITEMS:

A container to shape your cheese

□ Extra spoons for mixing

□ Extra Small bowl

□ Cloths for cleanup

□ Soap and Water for Cleaning and sanitizing

□ BINDER

□ CHEESE LOG