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**Can be made pretty easily.
**Discussed with the cheese press.
*(optional) 10 gallon pot for steam sanitizing your cheese press
*(optional) propane patio stove for the 10 gallon pot
==Ingredients==
**can be bought off [http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=mesophilic+cheese+starter+culture Amazon.com]
*Vinegar
*Sanitizer
==Procedure==
#Disinfect and Sanitize
#*Cheese, like any fermented food, is created by the action of micro-organisms and as such you are really creating an environment that is ideal for the growth of bacteria. Good bacteria makes cheese (or beer or bread or kimchi). Bad bacteria smells, can make you sick, and will ruin your cheese. Therefore it is vital to ensure that you don't introduce and unintentional foreign bacteria into your cheese making process. For this reason we make sure to sanitize all of the equipment that we'll be using.
#*Cheese Press & Cheese Drying Board
#*#Wooden items need to be sanitized using steam. A topical sanitizer (like we'll use for the rest of the tools) can't adequately penetrate the porous wood. Wooden items should be steam sanitized for 20 minutes.
#*#I setup a 10 gallon pot on a propane patio stove with about 2 inches of water in the bottom, fired it up and waited for the water to boil.
#*#Once the water was at a rolling boil, I placed my Cheese Press base in upside down, put the lid back on, and left it for 20 minutes.
#*#After the time was up I pulled it out, added a bit more water, and placed the other wooden components of the Cheese Press, as well as the Cheese Drying Board, into the pot for another 20 minutes.
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