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Deluxe Mozzarella, Feta, Chevre, Ricotta Cheese Making Kit

$179.97
$149.97
(You save $30.00 )
Make your own cheese at home! This kit contains the ingredients and supplies you need to make delicious, homemade mozarella, ricotta, chevre and feta cheese.

About This Product

 

DELUXE Mozzarella, Feta, Chevre & Ricotta Cheesemaking Kit

Your Cheese Making Kit Includes:

 

The kit contains the following and will allow you to make a wide variety of cheeses!

 

If you are NEW to making Cheese; you'll receive our ‘Basics of Cheese Making’ Notes and Recipes! All items can be re-ordered individually on our website.

 

STARTER CULTURE

  • Mesophilic Starter Culture MM100-101 50 Dose envelope
  • Thermophile Type B Starter Culture 10g envelope
  • Mesophilic Aroma Type B Starter Culture 10g envelope

INGREDIENTS

  • 1 oz. Liquid Microbial Rennet
  • 2 oz Mild Lipase Powder
  • 1 oz. Liquid Calcium Chloride (store room temp; use for homogenized milk- see ‘Basics’ notes)
  • 4 oz Citric Acid granules (for non-cultured Mozzarella)
  • 4 oz Kosher Cheese Salt
  • 2 oz Herb Blend

SUPPLIES

  • 2 Sq yards (1 pk) Reusable Cheese Cloth Grade 90 (for draining whey)
  • 1 set / 5 piece measuring spoons
  • Large Dial Thermometer; monitor your milk’s temperature
  • Heavy Duty Cheese Making Gloves (select size:       M-L-XLg)

MOULDS TO FORM YOUR CHEESE

  • 1 Ricotta Basket Mould (versatile Ricotta basket)
  • 1 Square Feta Mould (beautiful squares of Feta or other cheeses)
  • 2 Crottin Moulds (great for Chevre, Crottin and more)

 

Recipes and Education:

  • BASICS OF CHEESE MAKING INSERT- overview of ingredients, usage and storage
  • Recipes:
    • Mozzarella
    • Ricotta
    • Feta
    • Chevre

 

What Our Customers Say

  • 4
    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.