Questions on Fresh Cheese Kit

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• From SheilaD at 3/24/13 8:18 AM
  • Hi. Do the recipes that come with this kit produce raw cheeses? (of course I understand I'd have to start with unprocessed milk). I want to produce cottage cheese where I'm not heating any of the ingredients over 100 degrees. Would this kit allow for that or do the instructions that come with these cultures require a higher heating to achieve the result?
    thank you
  • Cottage cheese that doesn't get heated to at least 115 degrees makes cottage "pudding." The curds will fall apart and be slimy, but they will probably still taste fine if you would like to try it. Here's a recipe that's heated to 115, there are still a LOT of enzymes and good probiotics in the cottage cheese at that temperature:
    http://www.culturesforhealth.com/how-to-make-cottage-cheese-recipe
    
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• From Sarah at 5/10/12 12:05 AM
  • Which types of cultures are included and in which form is the rennet?
  • The kit includes 3 Mesophilic cultures and 1 bottle of liquid vegetable rennet.
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• From Melanie at 2/29/12 7:25 PM
  • Why do all of these kits use rennet? Would it work without this? The cheese that we usually get does not contain this and I am concerned about it. What is in your vegetarian rennet? Is anything GMO?
  • Rennet is used in cheesemaking to coagulate the milk while it's still sweet. Not all our cheese kits contain rennet. Some have none, some come with vegetable rennet and some with animal rennet. We recommend following a trusted recipe if you'd like to make cheese without rennet, for best results.
    
    Our non-GMO vegetable rennet contains: Enzyme produced by pure fermentation of Mucor Meihei in salt brine, less than 5% propylene glycol, less than 2% sodium propionate.
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• From Kate at 11/27/11 4:44 PM
  • How long do these kits keep in a pantry?
  • The primary portion of the kit is shelf stable likely for at least a year. The kit does contain cultures and rennet though that should be placed in the fridge or freezer. Rennet is good in the fridge for about 6 months. Cultures are good for at least 12 months if kept in the freezer.​
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