www.sausagemaking.org

What does everyone use?
I am also a brewer and I think that most home brewers use a product by the name of Iodophor to clean their brewing gear which is an Iodine based cleanser used mainly in the dairy industry for cleaning milking equipment and cows udders before milking.
This is a "no rinse" sanitizer which makes things easy.
Is it possible to be able to use this for sterilizing cheese making equipment?
I'm asking this question simply because I always have Iodophor on hand.

Regards,
Lindsay.

I just use soap and boiliong water. Unless the equipment been sitting around with grunge on it.

I've been thinking that most smaller items could go in the dishwasher and used immediately.

Like the baskets, hoops etc.

Lindsay.

Hot water/dishwasher here.

Dave

I just wash with hot soapy water and then put everything in a large pot with boiling water for the sterilization part.

Hot soapy water, and then a 15 minute soak in Milton. No need to rinse after, just give it a good dry down with a clean dry cloth.

I always wonder how sterilized the cloth, towel or paper towel is

I use phosphoric acid as a steriliser, this also is used in the dairy industry and is also rinse free. And I use it in my brewery too.
My cheesecloth/muslin I boil on the day.

Cheers
Andrew

andrewqld wrote:I use phosphoric acid as a steriliser, this also is used in the dairy industry and is also rinse free. And I use it in my brewery too.
My cheesecloth/muslin I boil on the day.

Cheers
Andrew

Andrew, what strength is the Phosphoric Acid and what rate do you dilute it?

Lindsay.

I have no idea what the strength is Lindsay, this was part of a bulk buy in a 20 lt drum, I have 2 lt in a bundy rum bottle so no details.
I dilute 20ml into 10 lt of water which gives me a PH of <2. This ph level is what is important for killing the nasties.

Cheers
Andrew