jigidyjim
Well-Known Member
Gunna take a stab at cheesemaking after 2 years of homebrewing. Picked up a copy of the For Dummies book, and am gunna start with the Paneer recipe and make a Saag Paneer with it (I love saag paneer, hopefully I get something decent!).
Do I really need to sanitize my cooking pot and spoon? Won't the act of heating the milk on the stove sanitize it?
Also, the book says to sanitize your entire kitchen counter and put all your food away and not to eat/cook while cheesemaking is in process... how critical is all of this?
Finally - any tips for where to hang the cheese? Seems like putting it on the door knob would cause whey to drip down the side of the door, leaving a mess...
Thanks, hopefully this is as fun as brewing!
Do I really need to sanitize my cooking pot and spoon? Won't the act of heating the milk on the stove sanitize it?
Also, the book says to sanitize your entire kitchen counter and put all your food away and not to eat/cook while cheesemaking is in process... how critical is all of this?
Finally - any tips for where to hang the cheese? Seems like putting it on the door knob would cause whey to drip down the side of the door, leaving a mess...
Thanks, hopefully this is as fun as brewing!