Wash,
rinse and sanitise all equipment before use, including cutting boards, utensils
and benches/sinks. Wash hands and equipment with hot, soapy water and rinse
well. To sanitise plastic and/or metal
equipment, spray with white vinegar, or combine 1 teaspoon of household
chlorine bleach with 4 litres of water.
Submerge clean equipment for 7 seconds then drain before use. Metal
equipment (and cheesecloth) can be boiled for 5 minutes to sanitise (don’t boil
plastic equipment, they will warp).
If
you are ever unsure if a piece of equipment is clean and/or sanitised, it is
better to do it again! Ensure hands are washed with soap and warm water for at
least 20 seconds before and after handling food. Spritzing hands with vinegar
before handling cheese directly is also recommended because our hands naturally
contain microorganisms that may contaminate our cheese otherwise!
Keep
milk refrigerated at 4°C (40°F) or lower for only a few days – it’s best to
purchase on the day (or collect fresh milk), checking for a long use-by-date to
ensure milk is as fresh as possible. The fresher the milk is, the better the
flavour, and the higher the yield!
Bacteria that would spoil the cheese need the right
environment to live and multiply in, so following recipes to ensure milk is
heated correctly, acidified properly and stored as directed ensures
cheese-making success with every batch! Concentrated salt, lower moisture levels
(due to pressing and aging cheeses to dry out further) helps to prevent
undesirable bacterial and mould growth in firm cheese varieties, which is why
most fresh cheese is only recommended to be stored for 7-10 days in the
refrigerator (or frozen for up to 2 months). If fresh or dehydrated fruit and
nuts are added, we recommend consuming sooner than this.
Author: Megan Radaich
Image Credit: Megan Radaich
Publication: Fresh Cheese-Making Guide