I recently started on cheesemaking. Cheesmaking has a few common steps. Culture the milk to acidify(protects cheese by dropping ph and adds flavour and texture) set the milk with rennet to form a solid mass "curd" cut curd to seperate a % of the whey, varies from cheese to cheese to affect texture. Then form the cheese either by manual press or under its own weight or combination of both.
Here is my equipment.
For the cheese process I use a sous vide circulator in a bain marie setup a 9l pot holds the milk inside a 20l container that is filled with water and heated by the circulator.
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I also made a simple press
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and I use a big plastic sealed box to keep pests away while draining or pressing cheese.
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Finally to age the cheese I have a bar fridge that the temp is controlled by a stc1000 controller and for humidity control I put cheese's into sealed boxs on sushi mats to keep them off bottom.
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