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7:58 am
October 4, 2010
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We are getting ready to do a remodel in our kitchen and my husband is going to build me a cheese making/dairy processing center in one corner. It will have the basic L shaped countertop with cabinets above and below. Before we start I wanted to gather some ideas from you as to how you might customize this and what you would think to add to it. Our ideas out of the ordinary thus far are:
below the counter small fridge
2 burner stovetop (this is in addition to the 4 burner regular kitchen stove we already have) just for cheese making
Can you think of any thing else? Even a list of items to stock with would be helpful.
Thanks All,
Carol
1:25 pm
June 13, 2010
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This is just my thinking, but I always wish my sink was free when I'm pressing my cheeses. So maybe just a drain kind of sink so you aren't using the main one that you use for the rest of the kitchen.
It could be really small, like a bar sink I think…just somewhere for the whey to go and then go away (or collect if you choose.)
5:20 pm
October 4, 2010
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I like that idea, I'll mention it to my husband.
7:36 pm
May 14, 2005
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Cultures are kept in the freezer. Rennet and cheese coloring in the fridge. Small items, so not sure it really warrants an extra fridge/freezer.
I'm trying to think on this, and having a hard time seeing what I'd keep in a dedicated cheesemaking center. It's all just part of the kitchen to me. I'm working on a dedicated space for cheesemaking, canning, etc, but that's all together. I just want to separate all the "special" projects from my regular kitchen work. For just cheese, I probably wouldn't separate anything.
8:08 pm
September 16, 2010
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Storage for all the pots, colanders, and supplies would be good. I'd rather have storage than a small fridge. However, I use a second large fridge for storing milk (and extra veggies to put up). If you are milking an animal, then a drying/storage area for milking items (buckets, filters, pot for chilling milk etc) is good too. I milk with a machine and always have my milking things on the counter in the way. I store milk in quart jars too so there is always a clean supply to store. Lucky you getting to design a spot for all your things.
7:04 am
October 4, 2010
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Thanks all. The small fridge would be my "cheese cave." I'm thinking it would be a good size . I like the idea of a drainage "sink" for whey, so did my husband. Really its going to be just a dedicated place for the cheesemaking mostly to free up the rest of the kitchen . I am finding that it's hard to do both cheese pots and 3 meals a day prep in the same area. We have a lot of people at home all day and my stove is always adorned w/cheese pots. :)
7:30 am
May 14, 2005
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That's what bugs me, all the pots. That's the big stuff. (Well, the milk, too.) I'm working on my downstairs to get a kitchen in there that will be for canning and cheesemaking. (Also soapmaking and candlemaking.) I've got freezers down there, but need to add a fridge for milk.
9:23 am
March 9, 2011
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That's great! Our kitchen is currently poorly designed & cramped, so you have my envy and good wishes. Could you have a pot rack somewhere to hang the big pots, colanders, etc? They do eat up a lot of space. I know mine try to migrate to the deepest, darkest corner of the cabinets, so you have to spelunk to get them, and that's in spite of frequent use.
My dream is a separate kitchen for canning, cheesemaking, beer brewing, krauting and making kim chi and kombucha. My other half calls all of these endeavors 'the Fermie Lab', but what else can you expect from someone who got a degree in physics? Actually, I kinda like it. 
All those things take space, sink access, super cleanliness, and storage. Storage is tough, and the equipment resides in a couple of closets in boxes. It's always such a production. So just think of how much time you can put into your cheesemaking instead, and how much more fun it will be. Let us know what the finished project is like!
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