We use stainless steel milking buckets, pots and slotted spoon.
Scoopin' the curds....Into a colander lined with muslin you lovely and delicious curd. Cheesecloth from the grocery store is more like gauze than what you'd really like for cheese making. You want this muslin cloth so you don't lose any of your wonderful, cheesy, goodness.
Hang it and let it drain for 6-8 hrs. It is that simple. And wonderful.
We sprinkle some non-iodized salt onto the cheese to give it some flavor. And we will add garlic and dill which is a HUGE hit at potlucks. Or I like to put some cinnamon, honey and walnuts in it for an incredible dessert cheese or oh so good on bagels. Sun dried tomatoes, pine nuts and basil are awful yummy. Herbs de Provence give a mild herb flavor. Green chilies mixed in are to die for!
This one batch makes 3 small margarine type tub containers full o' cheese. It is so much fun to mix it up and discover new taste sensations.
I don't know that my expanding waistline is so great, but boy are my tastebuds happy, happy, happy!