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Cheese making is mostly patience and clean gear, but a few tools make the difference between a curd that sets nicely and a frustrating afternoon. Cutting curd evenly, draining it properly and keeping the milk at the right temperature are the jobs, and none of them need anything fancy.
Start with a curd knife. The Mad Millie curd knife suits a small kitchen batch, while the Green Living deluxe curd knife has the reach for a bigger pot. For draining you want cloth, either the 90 by 90 cm Mad Millie muslin sheet or the stockinette net sleeve if you are hanging a cheese to firm up. The Mad Millie soft press with its plastic plunger handles the gentle pressing soft cheeses need, and a 3 ml plastic pipette makes dosing liquid far less of a guess. For yoghurt and cultured milk there is the Green Living electric yoghurt maker, the Mad Millie coconut yoghurt jar and the Mad Millie fermenting crock. Once the cheese is made, the Incasa four sided box grater or the OMAC La Grattugia Inox handles the hard stuff, and there are cheese knives from Mad Millie and F.Dick, including one shaped for soft brie.
Worth knowing: rinse muslin in cold water first, never hot. Hot water sets the milk protein into the weave and the cloth never comes properly clean again.
Both our Laverton North and Epping stores keep these on the shelf. See also cheese making, ingredients and cultures and cheese moulds.
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