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when making your own.
    First, you must sterilize your equipment. There are several ways to do this.
    One method is to simply put all of your utensils in boiling water for five minutes, and then let them air-dry. This is the best method for sterilizing your milk-heating pan and metal tools, such as slotted spoons, curd knives, and so on (for more information, see The Importance of Cleanliness, on page 25 ).
    Alternatively, you can create a mild bleach solution using two tablespoons (28 ml) of household bleach to one gallon (3.8 L) of water. This solution works equally well for sterilizing tools. You want this to be a mild solution, so don’t go overboard. Be sure to rinse off and airdry all utensils, because any bleach residue will have an adverse effect on the cheese cultures and rennet. When you are finished making your cheese, thoroughly clean all of your tools in hot water and dish detergent, and store them in a clean place.
    In all cases, remember to relax when it comes to sanitation. We’re making cheese here, not running an operating room. Use common sense. Cheese has been made for more than 2,000 years, mostly with tools that today would not be considered safe by your local health department. If by chance your cheese becomes contaminated, you will more than likely run into a greater risk of hurting your cheese than you will of causing an illness.

In all cases, remember to relax—we’re making cheese here, not running an operating room.

Equipment
For making the basic fresh cheeses, most of the equipment you’ll need can be found in your kitchen.
Colander: Any type of colander will do, but I prefer one with a high-footed bottom, so the whey will not touch the cheese.
Slotted Spoon: Stainless steel is best.
Cooking Pot: Again, stainless steel is preferred. Cast-iron and aluminum should not be used, because they are reactive to acids and will give your cheese a metallic flavor. You may want to consider buying a pot designated for cheese making. This will spare you the frustration of having to scrub the burn stains off the bottom of your catch-all pasta pot before making cheese. In any case, be certain that your pot is large enough to accommodate two to three gallons of milk. There is nothing worse than starting off with a pot that’s too small, and then scrambling to find a bigger one.
Cheese Cloth or Butter Muslin: The cheese cloth found in a supermarket has a very loose weave, making it suitable for only fresh cheeses. The advantage is that it is readily available and very inexpensive. Butter muslin is the alternative. It has a much tighter weave, is stronger, and is reusable as long as you rinse it in your sanitizer solution after use. The only drawback to butter muslin is that it is available only at cheese supply stores or online, so if you decide to make cheese on the spur of the moment you may be out of luck. For the basic cheeses included in this section, I have found that if I double over my inexpensive cheese cloth, things work out fairly well. However, when you move into the more advanced stages of cheese making, it is better to bite the bullet and get the butter muslin. Don’t frustrate yourself by losing some potentially good cheese over cheap cheese cloth.
Thermometer: You will need a dairy thermometer; a candy thermometer will not work, because its temperature range is too high. An instant-read thermometer is sufficient, or you can use one that will attach to the side of the pot for a constant reading. If you want to go high-tech, an electronic, digital thermometer is a real winner because it has an alarm for precise settings. When using a double boiler, it is a good idea to have two thermometers going at the same time; this will give you better control over your milk temperature.

Although cheese as a food is generally safe to consume, it does have the potential to produce serious food illness, so it is best to follow basic sanitation procedures when making your own.

Techniques for Making Fresh,