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"great product"

great product good value had a wonderful time learning to make cheese

- jagnes

Basic Italian Cheese Making Kit

SKU: 1543

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 280-page Cheesemaking eBook including 50 recipes plus hundreds more articles, recipes, and how-to videos.



Make Italian favorites with this easy, all-inclusive starter cheese kit. The Basic Italian Cheese Making Kit is the perfect introduction to delicious Italian cheeses.

  • All ingredients included except milk (see more below).
  • Use pasteurized or raw cow or goat milk. Avoid UHT or ultra-pasteurized milk.
  • Includes instructions for making for mozzarella, whole milk ricotta, ricotta salata, and mascarpone cheese.
  • Each cheese can typically be made in under an hour, though some require straining or can be aged (optional).
  • Each kit makes up to 48 lbs. of cheese. Mozzarella yield: ¾ pound per batch; Ricotta yield: 1½ - 2 pounds per batch.
  • Having trouble with one or more cheeses in this kit? Refer to all our Cheese Troubleshooting Articles or contact us for assistance.


What's Included in the Basic Italian Cheese Making Kit?


Instructions and Troubleshooting


Ingredients and Allergen Information

  • Please refer to the individual product pages for the ingredients and allergen information of each item included in the kit (listed above).
  • This kit contains no GMO ingredients.


Shelf Life and Storage Information

  • Store in freezer: Vegetable Rennet Tablets; tablets will last at least 3 years if stored properly.
  • Store in a cool, dry place: Citric acid, Tartaric acid, Cheese salt; cheese salt will last indefinitely if stored properly.


Actual product may differ from image shown above.



Additional Information

UPC 00814598020117


5 Reviews For "Basic Italian Cheese Making Kit"

5 Item(s)
  1. Great product

    by Doc_Gunnut on 04/24/2017


    Easy to follow instructions and produces great cheese.

  2. Good product; fun to do!

    by specs on 12/04/2016


    I enjoyed making the fresh Mozzarella--glad I don't have to buy inferior product any longer!

  3. Really fun to do

    by KittyKat on 01/30/2015


    This kit really contains everything you need to make the cheese. My first batch was terrible, but I realized what I did wrong. I tried again and it was great! I've only made the mozzarella so far and it was delicious.

  4. I love making food from scratch

    by Susan on 01/30/2015


    I was happy with my purchase of this product.
    This kit is definitely for an experienced cook. My fresh mozzarella came out tasting pretty OK...I just know for next time to stretch it more. Rubber gloves help because the cheese is REALLY hot.

  5. great product

    by jagnes on 04/07/2014


    great product good value had a wonderful time learning to make cheese

5 Item(s)

Write Your Own Review





  • Please refer to the individual product pages for the ingredients and allergen information of each item included in the kit (listed in the description).
  • This kit contains no GMO ingredients.


Questions on Basic Italian Cheese Making Kit

Sort by Ascending
Items 1 to 10 of 11 total
  • From Lindsey at 9/30/2017 11:40 AM
    • Hello, I'm new here, I have a question about what equiptment/tools/storage containers, do I need to make mozzerella cheese, and is that just as beginner friendly as Italian? Thank you.
    • This kit contains wonderful instructions on how to make mozzarella cheese. We also have a great article on the 7 essential tools for making homemade cheese here: https://www.culturesforhealth.com/learn/cheese/cheese-making-supply-list-beginners/
    • Do you find this question helpful?  Yes   No
  • From Patricia at 6/21/2014 2:04 PM
    • Do you think this would work with camel milk?

      I tried to use camel milk for my kefir and found that although it tasted quite good and did ferment , it never got as thick as cow's milk (so consequently, we changed to cow milk for that thicker kefir we enjoy more).
    • Camel milk has a very different structure from cow, goat, or sheep milk. I do not recommend making cheese from camel milk.
    • Do you find this question helpful?  Yes   No
  • From Jason at 4/3/2014 8:42 AM
  • From Cheryl at 7/2/2013 10:40 AM
    • In the basic Italian kit, how much mozzarella will the entire kit make? Do I need a new kit for each pound?
      Thanks, Cheryl
    • The kit will make between 12 and 18 batches of mozzarella depending on your recipe. Our 30 minute mozzarella recipe can be found here: http://www.culturesforhealth.com/30-minute-mozzarella-cheese-recipe/
    • Do you find this question helpful?  Yes   No
  • From Joy at 5/31/2013 5:15 PM
    • I see you have another Italian cheese kit. What is the difference. How much cheese will this kit make?

      Do you need the Ricotta basket? your other kit does not have it.

      Thank you... J
    • The Basic Italian Cheese Kit includes a Ricotta basket and Tartaric Acid, not included in the other kit. The Ricotta basket isn't absolutely necessary but the basket and storage container sure make it easy. Both kits include the same amount of rennet and citric acid, they would produce the same amount of cheese which would be determined by the recipe used.
    • Do you find this question helpful?  Yes   No
  • From George at 5/23/2013 8:50 AM
    • Will this work with whole raw milk? If so, I have two sources - one that is relatively low cream, and one from jersey cows that has a great deal of cream, about 3" worth in the top of the plastic gallon jug. Which will work better, and what should I do differently with each?

      And how much cheese will this make? I'm particularly interested in mozzarella.

      Finally, your answer to a question is that the kit contains everything needed, but next to the picture, it says "You may also need Organic Vegetable Rennet $7.50, Plastic Cheese Press $64.99". Please explain the "may also need".

    • We recommend using the milk with the highest cream content possible. It just makes better cheese, more moist and flavorful. You do not need to alter recipes to accommodate better milk, just use the ones on our website.

      Typically, a gallon of milk will make about a pound of cheese. Of course this depends on the type of cheese being made (soft cheeses have a much higher moisture content, so the weight will also be higher) and what farmers call the "solids content" of the milk. Milk, like all foods, is made up of fat, carbohydrate and protein, along with a lot of water. Carbs and water become whey and are mostly drained or pressed out during the cheese making process. Solids are what turn into the curds..protein and fat. So the amount of cheese made with each batch will vary, especially when you are dealing with raw, grass fed milk.

      The kit includes rennet, the Organic Vegetable Rennet is also available for purchase. A cheese press is required for certain types of cheese but you won't need one for mozzarella, the extra items are suggestions.
    • Do you find this question helpful?  Yes   No
  • From Kent at 4/21/2013 7:19 AM
    • Is this very time involved? Want to send to Daughter & her family as a gift.
    • Each cheese typically can be made in under an hour although some varieties require straining or can be aged (optional).
    • Do you find this question helpful?  Yes   No
  • From Liz at 4/3/2013 9:13 PM
    • Can I use goats milk?
    • Yes, goat milk is just fine!
    • Do you find this question helpful?  Yes   No
  • From Ellen Sherman at 3/27/2012 6:34 PM
    • With this kit, can i use sheeps milk? Or will it be a different kind of cheese with those recipes?
    • Sheep's milk can be used, but there are some differences. According to Home Cheesemaking by Ricki Carroll, sheep's milk is lower in water and almost twice as high in solids than cow's milk, which means that the cheese yield is nearly 2.5 times higher than what you would expect from cow or goat milk. When adding rennet, use 3-5 times less than that used for cow's milk, and top-stir carefully. When cutting the curd, make larger cubes; when ladling, take thicker slices, or you will lose too much butterfat and the cheese will be too dry. Use half the amount of salt called for and exert only light pressure when pressing.*

    • Do you find this question helpful?  Yes   No
  • From Melissa at 12/18/2011 1:33 PM
    • Are other supplies needed for 1st time cheesemakers?

    • This kit has everything you need to make simple Italian cheeses (except for the milk, of course).
    • Do you find this question helpful?  Yes   No

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