Sanitation
1. Wash hands* and all equipment with soapy
detergent before and after use.
2. Rinse all equipment with clean potable water, removing all soapy residue.
3. Boil all cheese-making equipment between uses.
4. Soak all cheese-making equipment in a bleach-water solution for 2 minutes, before and after use. Maintain active chlorine in bleach water
(see below).
5. For best-quality cheese, use new cheesecloth each time you make cheese. (Sterilize cheesecloth by first washing, then boiling or soaking 2 minutes in bleach-water.)
6. Squeaky clean is clean. If you can feel a residue on the equipment, it is not clean.