Cheese, Kim Chee, and other fermented or pickled foods.
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Is anyone using Star-San for sanitizing their cheese making equipment? How about Iodiphor? Does either treatment affect the final product?
All the home made cheese resources I've been using suggest bleach or boiling to sanitize. I prefer the Star-San because I have lots of it for the brewery.
Comments? Suggestions? Results?
Thanks a lot!
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- Pitcher (300 posts)
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I am not by no mean an expert in cheese making only about 10 batches of semi-hard to hard Itilian style cheeses.
I am probably mixing my Star San dilute a little hot. I was using the Star San to sanitize the pot I would heat the milk in and was noticing some pre-mature curdling. It did not seem to make much difference in the final product though.
Just my take. By the way Star San it what I use for brewing great stuff never had a problem.
"Ahh hell just throw it in!"
- Pint Glass (25 posts)
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