Not content with ferreting through the local pub's rubbish bin looking for reusable stubbies, I've been begging food grade buckets from the local restaurants and butcher.

An amazing number of perfectly good food grade buckets get thrown away and they are just the thing for making cheese. The 10l ones can be used for culturing the milk, sitting in a sink of hot water and the 5l ones can be made into a press by putting holes in the bottom one and using the top one, full of water as a follower.

I actually got 7kg olive buckets, which are a bit bigger than 10l, but I could have got 10l yoghurt buckets from the organic cafe. The 5l buckets had seasoning in them from the butcher. All were happy to give them away! 

 I'm now bugging my friends to save powerade and fish oil jars to make camembert molds.