If you are a beginner cheese maker then this is the kit for you!!! This kit makes eight delicious, homemade cheeses: Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Parmesan and Ricotta.
With this kit you will be able to make 10 two pound batches of cheese.
With a little effort and a lot of fun, you can make your very own preservative free cheeses! Start now and make this a family tradition. Our kit comes with detailed recipes, demystifying all the steps in the cheese making process.
DO NOT FORGET TO ORDER WAX WHEN ORDERING THIS KIT.
The included basket mold is an ideal mold for soft and hard cheeses. For the harder cheeses, simply use an inverted small plate or large jar lid as a follower/pressure-plate to spread the weight evenly over the top surface. If you are trying to find a follower for this mold we suggest checking out our stainless steel separating disc, we have found it to work well when pressing.
A weight of 3 to 20 lbs is the working range for this mold.
CONTENTS: Basket Mold (M222), Vegetable Rennet Tablets (R4), Mesophilic DS Starter (C101), Thermophilic DS Starter (C201), Dairy Thermometer, 1/2oz. Calcium Chloride, 1 yard Re-usable Cheesecloth, Recipe Booklet
USAGE: Use to make a variety of eight delicious cheeses right in the comfort of your very own kitchen!!!
STORAGE: Rennet tablets, mesophilic culture and thermophilic culture should be stored in the freezer. Rennet tablet will last up to 5 years and cultures will keep up to two years if stored properly. Calcium chloride should be stored tightly sealed in a cool, dark place.
100 percent Natural Beeswax. We have had more than one customer send in beautiful photos of homemade cheese coated with their own beeswax. We're excited be offering this natural beeswax...
Butter Muslin for use with soft cheese.CONTAINS:100% cotton, 90 thread per inch, reusable Butter Muslin. 2 square yeards.USAGE: Is used for the draining of soft cheeses. Before first use machine wash with...
A rich and creamy tasting fresh cheese from your goats milk. CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial...