Loading... Please wait...

Blog

Cheese Making Supplies | What You Need to Start Making Artisan Cheese at Home

Posted by Steve Shapson on

The art of cheese making isn’t as complex as the various cheeses you’ll get as an end result. In most cases, the utensils and equipment you need for artisan cheese making can be found in your kitchen cabinets. To get you prepared for your very first attempt at home, we’ve devised a list of the must-haves when it comes to creating your favorite cheeses.

A Pot or Kettle

When making a large batch of cheese, your ingredient sizes will go up some. You’ll need a good amount of milk along with other contents, so combining these ingredients in something of size will be necessary. For this, we recommend a large stainless steel kettle. This will help to maintain temperature and space when you start putting everything together on your stove top.  Cheesemaking Kettle

A Thermometer

Cheese making can be an intricate process when it comes to maintaining proper temperatures and consistencies. To ensure you’re following proper guidelines, get yourself a thermometer to measure temperature throughout the process. To make things easier, there are thermometers with clips to keep them in place on the side of your kettle. These also include easy to read dials to aid you in measuring with a quick glance.   Cheesemaking Thermometer

Measuring Utensils

There are a number of precise measurements that come with making artisan cheese at home. In order to assure you’re not getting a pinch too much of this or a little less than you want of that, invest in measuring utensils. Once you’ve got yourself one set, you shouldn’t need another as they are long-lasting and heavy duty. No matter how many times you measure a certain ingredient, you should always avoid risk by using the proper ration from a measuring spoon or cup.   Cheesemaking Measuring Tools

Strainer

Similar to a cheese cloth, a strainer is important in the cheese making process for draining whey form your curds. All you’ll need to do is dip the strainer or colander into your whey and curd mixture to extract the solid cheese from the liquid whey. It’s best to avoid using aluminum materials in your strainers. We recommend stainless steel with a double mesh layer to really separate the solids from liquids.   Cheesemaking Strainer

Cheese Press

To carry out the solidifying process, a cheese press is necessary in the cheese making procedure to remove all remaining liquid and whey from the cheese. Once you’ve removed your cheese from the whey with the strainer, you’ll apply pressure to the block of cheese with the press. After you’re done pressing the cheese, you can wrap it with a cloth and store it for the aging process.   Cheese Press

Cheese Cloth

To avoid excess moisture getting into your cheese, take the proper precautions and drain it out with a cheese cloth. You’ll simply press the cheese curds in your mold or press hoop until it stays in one solid piece. Then you’ll wrap the cheese with your cloth, allowing it to soak up any remaining liquid from your cheese. Once you’ve used your cloth once, you don’t need to throw it away as you can reuse it after cleaning and rinsing in sanitizer.   Cheesemaking Cloth

Now that you’ve got your list of helpful utensils for making cheese at home, it’s time to try the real thing! Odds are, you’ll be able to find most of these right in your pantry, but for any and all remaining artisan cheese making needs, give us a call!

Choosing and maintaining your starter cultures

The use of the modern freeze dried Direct Set Cultures is very convenient for home and artisan cheese makers. There is no longer a need to make a 'mother culture' or 'starter culture', unless you are a large producer and intend to inoculate a large amount of milk (1000-10,000 lbs.)Caring for them once you open the sealed foil packet is [...]

Read More »


Kombucha Brewing | 5 Common Kombucha Making Mistakes (Pt 2)

That’s right, part 2 of Kombucha brewing mistakes! We know that you want the best Kombucha possible, and just like part 1, there’s a few more things that you should take into account if you want to have the best brew possible. Here are 5 more Kombucha brewing mistakes to avoid!Kombucha Brewing | 5 Common Kombucha Brewing MistakesWhat if [...]

Read More »


Kombucha Brewing | 4 Common Mistakes and How to Reverse Them (Pt 1)

When making anything worth consuming at home, it’s important to follow the proper guidelines and procedures. When it comes to a favorite of many, Kombucha, there are some mistakes that are commonly made, but easily avoidable. We will take you through the various steps that may have been looked over in your Kombucha making process to help you end [...]

Read More »


Mesophilic Culture | Using a Mesophilic Culture to Create Artisan Cheese at Home

When it comes to making cheese at home, we often have our favorites that we stick to. If you’re like most artisan cheesemakers, Cheddar, Brie, Feta, and Camembert are amongst our top-made recipes. In order to get the cheesy aroma and flavor we strive for, one key ingredient must be utilized—Mesophilic Culture. Used primarily for [...]

Read More »


How to Make Kefir | Tips and Tricks for the Best Kefir at Home

Similar to yogurt, Kefir is known for its refreshingly tart flavor and health benefits thanks to one staple ingredient—Yeast. The consistency is thought of as a drink and contains probiotic bacteria that can also be found in yogurt. The combination of natural bacteria and yeast found in Kefir leave you with a healthy snack that’s high in vitamins and [...]

Read More »


Cheese Making Presses - The Best You'll Find

After using other home cheese presses, I decided to make a model with major improvements. I've designed these presses to be easy-to-use and fast-to-clean. They are the best cheese presses for home-use on the market today.  A very heavy-duty custom-made stainless steel spring will allow you to apply pressure 10-100 lbs.(4.5-43.3 kg.). Made of stainless steel [...]

Read More »


Chicken of the Woods Mushrooms

Being a cheese lover, you may also love eating and cooking with mushrooms. One particular mushroom, excellent in dishes with cheese is called Chicken of the Woods. When picked fresh, it is very tender and oozes yellowish liquid. It actually smells like chicken. Also known as Sulphur Shelf, due to its bright orange-reddish color. Laetiporus [...]

Read More »


Cheese Stories - Wine and Cheese in France

PUBLISHER'S NOTE: Bob Eifling, 'our man in France' residing in a small French town where few, if any speaks English. He wants to learn the language and understand the culture. He arrived the first week of October, 2007. Bob is seeking out the local cheese and wine makers. Below is Bob's second installment.-Steve ShapsonThe Foire [...]

Read More »


Cheese Stories - Hello from France

PUBLISHER'S NOTE: Bob Eifling, 'our man in France' residing in a small French town where few, if any speaks English. He wants to learn the language and understand the culture. He arrived the first week of October, 2007. Bob is seeking out the local cheese and wine makers. His reports on these two great culinary [...]

Read More »