I also brew beer and make wine. A common subject of discussion is sanitization. What do you all do for sanitization?

I use bleach (active ingredient 4% sodium hypochlorite) I then use 6 ml of the bleach to 1 litre of water. (120 ml bleach in 20 litres of water) Any item theat is to be sanitised I first wash in soapy water, rinse and then soak for 2 minutes in the sanitising solution. I soak my knives, thermometer molds etc and place them onto the sanitised work bench for use.

I have a 20 litre bucket made up,  I use a 2 litre bucket with a cloth to wipe down the work bench I am using.

I never use bleach to sterilise the rennet bottle. I always boil the jars used for rennet and culture and use boiled water to dilute the rennet. (apparently bleach affects rennet)
I also usually boil a small amount of water in the stock pot I make the cheese in, I have a cup of the bleach solution in the 20 litre bucket when I pick up my milk.

Having said all that, I use raw milk to make my cheese

Oh PS, if you are using bleach check the strength as it comes in various strengths, never use hot or warm water to dilute the bleach always cold, (only use hot water for detergent).

peterhobit - 15 June 2008 09:03 PM

I use bleach (active ingredient 4% sodium hypochlorite) I then use 6 ml of the bleach to 1 litre of water. (120 ml bleach in 20 litres of water) Any item theat is to be sanitised I first wash in soapy water, rinse and then soak for 2 minutes in the sanitising solution. I soak my knives, thermometer molds etc and place them onto the sanitised work bench for use.

I have a 20 litre bucket made up,  I use a 2 litre bucket with a cloth to wipe down the work bench I am using.

I never use bleach to sterilise the rennet bottle. I always boil the jars used for rennet and culture and use boiled water to dilute the rennet. (apparently bleach affects rennet)
I also usually boil a small amount of water in the stock pot I make the cheese in, I have a cup of the bleach solution in the 20 litre bucket when I pick up my milk.

Having said all that, I use raw milk to make my cheese

Oh PS, if you are using bleach check the strength as it comes in various strengths, never use hot or warm water to dilute the bleach always cold, (only use hot water for detergent).

I do something very similar.  I also avoid using antibacterial soap.  I had a couple of batches fail to produce a clean break and I think it may have been to residual soap.  I’m not sure, but I use regular soap and diluted bleach now.

I am curious about your 20 litre bucket to get milk in.  You put a cup of diluted bleach solution in you bucket as you drive to the farm and dump it out just before getting the milk?

I use one of those white 20 litre buckets (with a lid), The bucket is washed from the previous week but I place a cup of diluted bleach in the bucket and swish it around, just to ensure there are no bad bugs in the bucket. When I arrive at the diary I tip out the bleach solution and drain it for a few seconds, then fill it up with fresh warm milk. THe farmer lets me take it out of the milk system before it goes into the cooling vat. THis means I get the milk home and it is still about 32 Celcius so it takes very little heating up (if any) before I add the culture.

I also find that this strength hypo does not kill the skin on my hands, but was taight that this strength will kill bacteria if you soak cleaned/washed items for 2 or more minutes. (taught by a cheese making expert here in Australia: Neil Willman) http://www.cheeseexpertise.com.au/NeilWillman.htm

I boil everything that I can, as this is the surest, safest way to sanitize.  The other items - ones which would be damaged by the temp (such as PVC molds, plastic measuring cups, etc.)  I have taken to sanitizing with quatanary ammonia.  I work in a food processing plant and this is the sanitizer we use there.  When diluted to 200 ppm it is an effective sanitizer with no odor.  Nor does it have the sliminess of chlorine.  It does take a while to do a thorough job, so I sanitize at least 30 minutes prior to use.  My jars are all boilded, as is the water I use for mixing.

Interesting responses. Any of you ever try Star San? You would be very pleased!

Spray bleach with bottle (diluted 5%) then wash containers etc.

Washing detergent, then boiling water. After all, if it was that difficult, our ancestors wouldn’t have had a chance with no fancy chemicals at their disposal. Having said that, I do use proprietary dairy cleaning chemicals to clean my milking machinery, but if I was bucket milking I wouldn’t.