Equipment

Many of the most popular ferments you’ll want to make use equipment you probably already own in your home kitchen. A thorough list of the basic equipment and supplies needed for most fermenting is on pages 11-12 of Mastering Fermentation. Specialized equipment for cheese making, curing meats, beverages, and beer brewing are referenced below.

Equipment used exclusively for fermenting (as opposed to being taken from your usual kitchen equipment) should be sanitized, rinsed, and air-dried before storing. If possible, store all in a lidded box, so it is organized and ready for use.

All pieces of equipment that come into contact with food should also be sanitized, rinsed, and air-dried before using. This includes any glass storage vessels. Clay or porous vessels do not need to be scrubbed with detergent if being reused for the same product since they contain desirable bacteria that are valuable for the next batch. Simply rinse the vessels out, very lightly clean with a natural bristle scrub brush, rinse with water, thoroughly air-dry, and store.

Specialized equipment and supplies for dairy and cheese making: Refer to pages 84-85, Mastering Fermentation, pages 7-8 Artisan Cheese Making at Home, and www.artisancheesemakingathome.com, plus the following:

Cheese Making Equipment

This section is designed as a visual aid for you to become familiar with the commonly-used shaping, draining or pressing devices referred to in most cheese making recipes. The names of these devices may differ from one supplier to another, so they are identified here in photos as well as with the common names. We are showing the basic equipment list of molds, shaping devices, and presses listed on pages 7-8 in Artisan Cheese Making at Home, as well as other traditional cheese molds. The draining/shaping basket shown on page 21 of Artisan Cheese Making at Home, is the 4 5/8-inch diameter straight-sided Italian draining basket listed below.

These cheese making devices will handle the small batch quantities you will be making in your home kitchen. I’ve included examples of the commonly used draining/ripening boxes as well as some of my finds which have become my favorites for these purposes. I’m sure you too will become very creative and identify other useful, interesting shaping or draining devices while on your shopping adventures. Believe me; you will start to look at food storage containers with a new end purpose. My recommended presses and smoking devices are also included.

Molding, Shaping, Pressing, and Smoking Devices

Molds and Shaping Devices

Clockwise from top left 7.5 X 7.5 X 5-inch Taleggio Mold, no bottom St Marcellin Mold with rounded bottom Chevre (Fresh Goat) mold with flat bottom 4 5/8-inch diameter straight-sided Italian draining basket 4 1/2-inch diameter flared Italian draining basket Truncated Pyramid, no bottom 3 1/2-inch X 3 7/8-inch draining basket Disposable/reusable Ricotta baskets 4 X 4 X 4 inch Square Mold, no bottom

Clockwise from top left 8- inch Tomme with follower 4-inch diameter Camembert mold, no bottom, with follower 8-inch diameter Brie mold with follower St Maure or Buche (Log) Mold, no bottom 5 -inch Tomme mold with follower Crottin mold with rounded bottom

Repurposed Equipment (Photo: Mary Karlin)	Creating drain holes with Awl (Photo: Mary Karlin)

Draining and Ripening Boxes

Cheese Molds & Draining Containers	Cheese Molds in Draining & Ripening Containers

Presses

Pressing Jacks with water jug (Photo: Mary Karlin)	The Beverage People Model WE63 Press, and Curds & Wine Press; bricks added as weights

Smokers

Smoking Cheese (Photo: Mary Karlin)	Smoking Baskets on grate (Photo: Mary Karlin)
Apollo 3-in-1 Smoker WEBSITE	Stovetop wok-smoking Scamorza

Beer brewing Equipment

Super Standard Brewing Kit (Photo: The Beverage People)	Standard Brewing Kit (Photo: The Beverage People)

For more information, refer to the Resources Page for additional recommended suppliers.