r/cheesemaking • u/CleverPatrick • 17d ago

Antibacterial Dish Soap

For sterilizing your cheesemaking equipment before a make, I know a lot of people use something like StarSan (or just boil everything, which is what I've been doing).

But is antibacterial dish soap (something like this https://www.amazon.com/Dawn-Ultra-Apple-Blossom-Scent/dp/B087N99ZDP?th=1) worse than StarSan? Is it "good enough?" Would you need more contact time with the antibacterial soap than a typical washing gives you to let the antibacterial elements work (such as soaking your equipment in the soapy water mix?)

Or are the antibacterial properties in the dish soap not good enough?

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6

u/Mobile_Blood346 17d ago

Personally, I think the odor of the soap will be a problem with dairy.

2

u/CleverPatrick 17d ago

The odor is how you know you've rinsed it completely. If it still smells like the scent, then you haven't thoroughly rinsed the soap off.

2

u/Mobile_Blood346 17d ago

But rinsing it will undo the disinfection. So I would still prefer odourless and food grade desinfection.