About This Product
MAKE YOUR OWN MONTEREY JACK, PEPPER JACK, COLBY, and GOUDA CHEESES AT HOME!
Jack – Colby – Gouda Deluxe Cheese Making Kit Includes:
You can make these delicious 'Washed Curd Cheeses' by following included step by step instructions!
NOTE: to make these cheeses; you will need a Cheese Press; if you do not have a Cheese Press we offer a great price on our Hardwood Dutch Cheese Press as an option!
The kit contains the following and will make up to 24 each 2 -4 lb cheeses with easy ingredient reordering available to make more.
The supplies can be used for a life time of cheesemaking!
INGREDIENTS / SUPPLIES INCLUDED WITH KIT:
STARTER CULTURE –2 packets / 24 cheese batches (each packet makes 12 batches from 2-4 gallons of milk)
- theMilkman® JCG (Jack – Colby – Gouda) Starter culture (Mesophilic / Thermophilic Blend)
INGREDIENTS
- 1 packet Veal Rennet Powder (store in refrigerator) – we can sub Non-Animal Rennet if desired
(use 1/16th tsp for 2 gallons milk; 1/8 for 3-5 gallons of milk)
- 1 oz. Liquid Calcium Chloride (store room temp; use for homogenized milk & Brine)
- 4 oz Kosher Cheese Salt for salting curds (if not brining- such as with Pepper Jack)
- 2 lbs Kosher Cheese Salt for making one gallon of saturated brine
SUPPLIES
- Pocket Dial Thermometer- monitor your milk’s temperature!
- 1 pack re-useable Cheese Cloth (3 square yards); for draining / straining your curds
- 1 set of small volume measuring spoons
- 1 food grade skimmer to scoop curds from whey
- 1 cheese curd stainless steel knife (for cutting curds)
- 1 each 3 gallon Cheese Mould with lid for pressing (great for cheeses from 2-3 gallons milk)
Colby and Gouda have a salting step requiring BRINING:
- we INCLUDE 2 lbs of Cheese Salt to make One gallon of Saturated Brine
- you'll need a small amount (1 tablespoon) of white vinegar from your pantry as well when making brine
RECIPE Booklet and detailed instructions:
- BASICS OF CHEESE MAKING INSERT- overview of ingredients, usage and storage
- BOOKLET: Step by Step instructions to make PepperJack/Monterey Jack; Colby, & Gouda
OPTIONAl
1) You will need a CHEESE PRESS to make these cheeses.
- If you do not have a Cheese Press we offer a great price on our Hardwood Dutch Cheese Press as an option ($20 savings!)
You can age these cheeses today in different ways:
- vacuum sealing- now very popular as humidity control is not needed
- developing a natural rind; rub with oil every week; keep humidity up
- waxing and then aging; required humidity
If you feel you’d like to WAX any of your cheeses you may order Cheese Wax as an add on; however you can make great cheese by aging in a vacuum sealed bag or with a natural rind
AGING: You’ll want to age your cheeses in a refrigerated environment at around 52-55F; a red wine cooler works well for this as does a small refrigerator with an adjustable thermostat.
Storage:
Store starter cultures (theMilkman® JCG Starter culture) in freezer in zip loc bag
Store Rennet in the Refrigerator- do not freeze rennet
Other ingredients can be stored at room temp in your pantry
Brine- once you make Brine (per included instructions) you can store in the refrigerator and re-use
Click Here for Dutch Press Details (price when added at an OPTION for this kit is at a $20 savings vs. standard price!)
Included with optional Dutch Press: Black Draining Tray and Insert
- Black Draining Tray (see photos- fits our Dutch Cheese Press & also useful for soft cheese draining) for cheese moulds with bottoms
- Clear PolyPro Draining Tray insert- has small grooves to allow whey to drain while holding in curds (for bottomless moulds)
- Fits inside the Black Draining Tray
- Water Bottle Weight- these slim profile water bottles weigh 6 lbs full; hang as many as 3 on this press
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Other International shipping available. Priority Shipping (2-3 Days average) available at checkout. Call for overnight options.