Here are a few helpful tips from Steve:

“1. Avoid aluminum pots, the acid will dissolve them and possibly overload you with aluminum.
2. Sterilize the pot just before use by pouring ½ inch of water in the bottom, covering, and bring to a rolling boil for at least five minutes. Pour out the water, replace sterile lid, keep sterilized pot covered until you are ready to add the milk.
3. If the curds float, you have a gas-producing contaminant in your starter or your milk was contaminated. You need to pay closer attention to handling your milk, and/or purchase fresh starter. The bacteria which form bubbles may be a form of Escherichia. However, it does not necessarily ruin the cheese, but does make it iffy. Many CO2 formers are non-pathogenic. Indeed, you might WANT bubbles in your finished cheese. Think about Swiss cheese… However, to be safe, age your cheese for at least two months because pathogens do not survive this extended aging. In addition, you will have a little more difficulty separating the curds from the whey if the curds float.”

Home Made Cheese Making thats very Satisfying when you taste your first Cheese.

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