If you like to organize your chemicals prior to beginning the cheesemaking progress, these color-coded measuring bowls are a great tool. I use the yellow bowl to add 1/4 cup of water to the others. When I add my chemicals, I add from small to large, keeping track of the order easily.
The larger bowls are great for removing whey with a strainer.
Sometimes there is a lot going on while I am making cheese. The time lapses between adding the culture to adding the rennet is busy. Overall, this is just a simple effective way to keep the chemicals organized and knowing what has been added and what is next.
