Deluxe Mozzarella, Feta, Chevre(Fromage Blanc) & Ricotta Cheese Making Kit
Mozzarella, ricotta, chevre and feta. This kit contains the ingredients and supplies to make your own cheese at home. Make your own high-quality mozarella. This kit includes recipes for DIY cheesemaking.
The Deluxe Mozzarella Kit uses both Mesophilic and Thermophilic Starter Cultures to acidify the milk rather than citric acid. This is the traditional method which produces a more authentic cheese with more flavor and great texture. By adding a little Mild Lipase Powder, you can increase flavor especially if you like to make pizza using your Mozzarella cheese. Or leave the Lipase out and you will have a very mild fresh Mozz. This Kit will make the same high quality Mozzarella you see in the finest speciality stores. With the cultures in this Kit you can also make Chèvre and Feta. The cultures and rennet can be kept in the refrigerator where they will last many many months.
This kit contains the following:
- Mesophilic Starter Culture MM100-101 125 dose
or Chr Hansen CHN-22
- Thermophile B & Thermophile C
- Ten Vegetable Rennet Tablets**
- Mild Lipase Powder 2oz.(56.6g)
- Dry Calcium Chloride 2 oz.
- Plastic Bottle 4 oz. (included with Dry C.C.)
- Large Curd Draining Bag
- Medium Curd Draining Bag
- Ricotta Cheese Mould
- Citric Acid 2 oz.
- Small Measuring Spoons
- Large Pocket Dial Thermometer
- Mozzarella cheese recipe
- Feta cheese recipe
- Ricotta cheese recipe
- Chèvre cheese recipe
Total value of $140.00
**(these tablets are Kosher, but not certified. Leave a note at checkout if you wish us to substitute 1 oz. of Kosher Certified Liquid Rennet).
Shipping included within the Continental USA. Alaska, Hawaii, Puerto Rico, International shipping available.
Excellent starter kit with a variety of cheese types
Posted by Chris on 1st Jan 2020
I purchased this as a gift for my wife. She is enjoying trying something new, and seems to be enjoying making her own cheese. The only area where the kit is lacking is in the instructions. The directions are not clear, so we have gone to various sites on the internet for clarity. For example, the mozzarella recipe states to add the rennet, but doesn't state how much. The package isn't labeled as rennet but as vegetable coagulant, or something similar, and has instructions for a 1/4 tablet per four gallons of milk. We started off with a single gallon of milk and estimated the rennet from there. I would certainly purchase additional items from here, but will look for a good cheese making recipe book in the near future. Note from Steve/thecheesemaker: since every cheese maker uses different amounts of milk, we label all our culture, rennets, molds, additive, etc with a Usage Rate noted on the label. This information informs the cheese maker how much of that ingredient to use per the quantity of milk being used. Books only give a partial answer and actually confuse cheese. And, each type of coagulant/rennet has different strength so it's important to follow the Usage Rate on our label, rather than what's stated in any recipe.