like this<\/a>. Fill it with water and a capful of bleach, and then just absolutely go to town in your kitchen. Spray that stuff on everything. Countertops, sinks, the knobs on our stove, drawer handles \u2014 anything you think you might touch at any point in this process needs to be sprayed with bleach.<\/p>\nOnce you\u2019ve drenched your kitchen in bleach, let it rest for a minute to do its thing, then wipe it off with paper towels. Keep the towels handy, so you can do some spot sanitization as you go.<\/p>\n
Boil It<\/h2>\n
Bleach is the best way to sanitize things like countertops and stoves, but your pots and metal utensils can be easily sanitized with boiling water. Start by hand-washing them with hot, soapy water. Rinse them with cold water. Then fill the pot you intend to use with clean water, throw in your utensils, and boil them.<\/p>\n
Non-Metal Utensils<\/h2>\n
Odds are, some of your utensils are made of wood or space-age plastics materials of unknown origin. There is a different way of sanitizing these things. That is to soak them in a 5-gallon bucket with a couple capfuls of bleach for 10 minutes. Then you want to rinse them quickly in cold water. Residual bleach can mess up your rennet.<\/p>\n
Then keep that bucket on hand, so you can soak utensils during the process. Just make sure to always rinse them well in cold water before using them again.<\/p>\n
Keep Your Area Clean<\/h2>\n
And we mean\u00a0clean.\u00a0<\/em>Like, don\u2019t even wear perfume or scented lotions or Aqua Net or anything of the sort while you\u2019re making cheese. Keep pets out of the room. And wash your hands any time you touch something that hasn\u2019t been sanitized.<\/p>\nJust remember that even tiny amounts of foreign bacteria can drastically alter the taste and texture of your final product. If you do nothing else correctly in this process, make sure to at least start with a properly sanitized work space, and get on your want to making some amazing cheese!<\/p>\n","protected":false},"excerpt":{"rendered":"
Like any process that involves culturing or fermentation, sanitization is extremely important to the cheese-making process. All of your utensils, cookware and even your hands need to be as clean and bacteria-free as possible in order to render an appetizing final product. Having already covered the\u00a0basics of cheese-making,\u00a0milk selection, and the\u00a0role of salt, we\u2019re going […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6125","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/posts\/6125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/comments?post=6125"}],"version-history":[{"count":0,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/posts\/6125\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/media?parent=6125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/categories?post=6125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/tags?post=6125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![like this<\/a>. Fill it with water and a capful of bleach, and then just absolutely go to town in your kitchen. Spray that stuff on everything. Countertops, sinks, the knobs on our stove, drawer handles \u2014 anything you think you might touch at any point in this process needs to be sprayed with bleach.<\/p>\nOnce you\u2019ve drenched your kitchen in bleach, let it rest for a minute to do its thing, then wipe it off with paper towels. Keep the towels handy, so you can do some spot sanitization as you go.<\/p>\nBoil It<\/h2>\nBleach is the best way to sanitize things like countertops and stoves, but your pots and metal utensils can be easily sanitized with boiling water. Start by hand-washing them with hot, soapy water. Rinse them with cold water. Then fill the pot you intend to use with clean water, throw in your utensils, and boil them.<\/p>\nNon-Metal Utensils<\/h2>\nOdds are, some of your utensils are made of wood or space-age plastics materials of unknown origin. There is a different way of sanitizing these things. That is to soak them in a 5-gallon bucket with a couple capfuls of bleach for 10 minutes. Then you want to rinse them quickly in cold water. Residual bleach can mess up your rennet.<\/p>\nThen keep that bucket on hand, so you can soak utensils during the process. Just make sure to always rinse them well in cold water before using them again.<\/p>\nKeep Your Area Clean<\/h2>\nAnd we mean\u00a0clean.\u00a0<\/em>Like, don\u2019t even wear perfume or scented lotions or Aqua Net or anything of the sort while you\u2019re making cheese. Keep pets out of the room. And wash your hands any time you touch something that hasn\u2019t been sanitized.<\/p>\nJust remember that even tiny amounts of foreign bacteria can drastically alter the taste and texture of your final product. If you do nothing else correctly in this process, make sure to at least start with a properly sanitized work space, and get on your want to making some amazing cheese!<\/p>\n","protected":false},"excerpt":{"rendered":"Like any process that involves culturing or fermentation, sanitization is extremely important to the cheese-making process. All of your utensils, cookware and even your hands need to be as clean and bacteria-free as possible in order to render an appetizing final product. Having already covered the\u00a0basics of cheese-making,\u00a0milk selection, and the\u00a0role of salt, we\u2019re going […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6125","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/posts\/6125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/comments?post=6125"}],"version-history":[{"count":0,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/posts\/6125\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/media?parent=6125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/categories?post=6125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chesmar.com\/blog\/wp-json\/wp\/v2\/tags?post=6125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"http:\/\/rikadesigns.com\/ebays\/2012\/3-5-10ml-atomizer-bottles.jpg\"){kind=link}