I’ve had a couple of questions sent to me about supplies to make cheese. There’s not a lot for the cheese I’ve been making: feta, mozzarella, ricotta and Gjetost. Here’s the short list….
thermometer, cheese cloth or sanitized handkerchief, strainer, stainless steel pot (or anything that’s NOT non-stick and no cast iron), citric acid (or white vinegar) and RENNET. What is rennet? It’s an enzyme that aids in coagulation. You can get it in the ICE CREAM TOPPING and CONE section of your grocery store. It’s cheap! Only about $1.25 per box and I can make a load of cheese out of it.
Did you want more cheese making instructions?