I’ve been making a soft acid-precipitated cheese that gets heated to ~190 F almost daily, and I’m having trouble keeping the (stainless steel) pot clean.  There’s a pale scaly buildup, and the pot smells milky all the time.  I’ve been rinsing it in cool water, then soaking, then scrubbing with hot water and soap; I’ve also tried baking soda.  Some of you mentioned before that you don’t use scouring pads as they create grooves where bacteria can settle.  I tried ordering a foaming acid detergent advertised as good for removing milk scale, but when it arrived it had heavy warnings about serious eye and skin damage and the need to use rubber gloves and wash contaminated clothing before reuse…I’m wary of using anything that toxic on kitchenware.  Any advice?

190F wow, milk proteins can be a pain. If u are able to get pure lye, then I would try that, It is very acidic and need cloves but it can be washed out (used for making soap).

I’m wondering if just vinegar would do the trick.  A 5% distilled vinegar should cut the buildup, much as it would with lime buildup.  Personally, I scrub my pot with a green pad, a 3M scouring pad.  Whether or not it leaves scratches, the boiling/steaming process to sanitize prior to use should take care of that.  If you wanted to get really serious, you could get some muriatic acid at a plumbing supply store and dilute it to about 25% strength.  You’d want to use gloves and be careful about splaching.  Also, be in a well ventilated area.

Try a non-scratch scouring pad like the ones 3M makes and some Bon Ami or Barkeeper’s Friend. The oxalic acid and a bit of elbow grease work wonders on metal. Don’t use a lot of water, let the powder do the work.

One more option is to take a half cup of dry dishwasher detergent, fill the pot with water, add the detergent, and boil everything for 10-15 mins.