You can make many cheeses using equipment you already have in your kitchen. I've dedicated some pots and utensils to cheese making. I'll outline what you need (and some things you probably don't need but are nice to have) on this page.
|Cheese recipes call for you to heat the milk by one of two methods--direct heat or "double boiler". For direct heat use a large stainless steel pot such as any of those shown here. The smallest size I'd recommend should hold 2 gallons of liquid with some room left over.
To make a double boiler, get two pots, one large enough to hold the smaller pot within it, as shown here. Again the smaller pot should hold at least (a little more than) 2 gallons. Put water in the large pot and submerse the smaller pot in it.
|Most of the utensils you'll need are probably already on-hand in your kitchen. You will need large ladles and spoons, measuring cups, a knife for cutting curds, measuring spoons, a kitchen timer, a dairy thermometer, and a large whisk. I use all stainless steel utensils because they are easy to clean and sterilize.|
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