Kitchen laboratory: Proteins and Cheese making

Step 4 Materials

First we need to gather some materials in order to make cheese

3 liters of pasteurized whole milk

Rennet: you can find it liquid or in tablets, you can buy it on grocery stores and of course in Amazon.com, click here to see the product.

Calcium chloride (CaCl2) (found in drugstores)

Salt

White vinegar

Pot / Pan: stainless steel, glass ceramic. Do not use aluminum or cast iron

Colander (it will serve as cheese mold)

Knife

A big spoon

A wood spatula for stirring (may be a spoon if you do not have a wood spatula)

Some recipients to store the whey

Some cups or glasses

Thermometer

Knife

A balance (a kitchen balance is ok if it can measure grams, if you do not have it, check the photos to figure out the quantities I weight)

Gauze (I used sterile gauze to ensure is really clean)

A 10 mL pipette (mine is a 1 mL pipette but still worked) or a graduated dropper if you cannot get the pipette

As you can notice, I use the Metrics International System of Units, in case you want to convert it, here are two links to sites of conversion factors:

http://www.onlineconversion.com/

http://www.wsdot.wa.gov/reference/metrics/factors.htm