Questions on 30 Minute Mozzarella & Ricotta Kit

Sort by Date Helpfulness

• From Cecilia at 8/3/11 9:09 PM
  • What is the shelf life of this product?
  • The perishable component of the kit, the rennet tablets, will last for up to three years in the freezer.
  • Do you find this question helpful?  Yes   No
• From sue at 8/28/11 2:27 PM
  • Does the 30 minute mozzarella kit include all equipment and supplies (except for milk) that are needed to make the cheese? I want to use this as a lab in a culinary class I teach and would like to use it as soon as it arrives.
  • Yes, everything but the milk is included! This is a great cheese for beginners.
  • Do you find this question helpful?  Yes   No
• From Kari at 9/19/11 10:21 AM
  • Can mozzarella and hard cheeses be made from raw milk following the directions that come with the kit, or are extra steps necessary?
    
  • Raw milk makes great cheese! No additional steps are necessary beyond the instructions given in the recipe.
  • Do you find this question helpful?  Yes   No
• From Hannah Bale at 9/30/11 11:10 AM
  • How much cheese will this kit make?
  • The kits should make at least 20 pounds of cheese...the box says 30 batches, so it will last for a WHILE.
  • Do you find this question helpful?  Yes   No
• From Allan at 11/6/11 6:35 PM
  • Is the milk heated or cooked in the recipe? Can soured raw milk be used instead of fresh milk?
  • The recipe for this cheese is given here: http://www.cheesemaking.com/howtomakemozzarellacheese.html.
    
    The recipe does call for heating the milk, which is required to allow the cheese to stretch.
    
    Another traditional mozzarella recipe is given here: http://www.culturesforhealth.com/make-traditional-mozzarella-cheese-recipe.
    
    It is usually best to follow the instructions given in the recipe until you are more experienced with cheesemaking. Milk that has been cultured first may not react or perform as described in a recipe intended for fresh milk.
    
    If you are looking for a flavor similr to mozzarella in a raw cheese, Monterey Jack may be a good cheese to try.
  • Do you find this question helpful?  Yes   No
• From Amy at 1/23/12 10:37 AM
  • I've made the ricotta cheese several times, and it is very delicious. However, it doesn't seem to produce a lot of ricotta - mostly whey. I heat the milk to 195 and allow it to sit for 10 minutes, uninterrrupted, after the milk has reached 195. I'm using the correct milk. How much ricotta is produced from a gallon of whole milk? Thank you.
  • The expected yield for ricotta is 1 lb cheese per gallon of milk. Goat's milk will yield slightly less ricotta. Also, depending on butterfat content of the milk, the yield will vary, with higher butterfat content means higher yield.
  • Do you find this question helpful?  Yes   No

Ask Your Own Question