Basic Italian Cheese Making Kit
Make up to 48 lbs. of homemade cheese!
From Mozzarella to light and fluffy Mascarpone, this Italian cheese making kit includes everything you need to make 4 different types of cheese at home. Just add milk (or cream) and you'll have delectable batches of Italian cheese in just a few hours. This kit is perfect for cheese lovers or anyone looking for a new DIY project!
MAKE YOUR OWN: Fresh Mozzarella, Whole Milk Ricotta Cheese, Ricotta Salata, Mascarpone
Hand-Picked Ingredients & Supplies for Italian Cheese
- Pasteurized milk
- Heavy cream
- Stainless steel pot big enough to hold up to 1 gallon of milk
- Large bowl
- Slotted spoon
- Long knife
- Rubber gloves (optional)
In This Kit:
Tartaric acid is an acid commonly used in making soft cheeses to help the milk or cream coagulate. Specifically, it is used to make Mascarpone cheese and contributes to its creamy texture.
- Kit includes 2 oz. bag
- Storage: Store in a tightly sealed container in a cool, dry place
- Usage: Dissolve 1/4 teaspoon in 2 Tbsp. water for 1 quart of cream or half & half
Citric acid is used in home cheesemaking to help the milk acidify quickly and get it ready for coagulation. While it is used to make several types of cheese, to create each unique cheese it is used in different amounts and in combination with other ingredients.
- Kit includes 4 oz. package of Citric Acid
- Usage Rate: Use and dilute as directed by your recipe.
- Ingredients: Derived from non-GMO cane or beet sugar | Contains NO glutamate, glutamic acid or hydrolyzed protein.
- Storage: Store in a cool, dry place
With this reusable cheesecloth you'll be one step closer to delicious homemade Italian cheese! Use it to strain whey from your milk curds to start solidifying them into scrumptious cheese.
- 1 square yard (91 cm x 91 cm)
- 100% unbleached cotton
Salt is a natural preservative and helps enhance the flavor of homemade cheese. This cheese salt is non-iodized so it won't interfere with the lactic bacteria essential for cheesemaking. Use 1 teaspoon per half pound of soft cheese or as directed by your recipe.
- Kit includes 8 oz. bag
- Ingredients: Non-iodized Kosher Flake Salt
- Storage: Store in a cool dry place. Will last indefinitely if stored properly.
Heating milk at the right rate to the right temperature is an important part of home cheesemaking. We include a pocket thermometer to help you get it right!
- 1-inch dial displays temperature range of 0º to 220º F
- Material: Stainless steel stem | Shatterproof plastic lens
- Dimensions: 5 inches long
Scored into 4 segments for easy use, these vegetable rennet tablets are an easy alternative to an animal coagulant. Dissolve 1/4 tablet in 1/4 cup water for each batch of homemade Mozzarella cheese!
- Kit includes 5 rennet tablets.
- Yield: 1/2 tablet will set 2 gallons of milk in approximately 45 minutes at 86-95°F.
- Usage: Dilute and use according to your recipe.
- Ingredients: Microbial coagulant (Mucur Pussillus and/or Mucur Miehei), Microcrystalline Cellulose, and Sodium Chloride USP | Contains no animal byproducts | Gluten-free | Non-GMO.
- Storage: Shelf stable. Store in freezer for long term storage.
Tips & Tricks:
When it comes to heating milk for cheesemaking, temperature can make the difference between your own delicious mozzarella that stretches perfectly, and one that turns to mush in the oven.
Slow and steady is always better than rushing through heating and potentially scalding your milk and leaving you with off flavors.
We recommend heating milk for cheese at a rate of one degree per minute, unless otherwise noted in the recipe. On most stoves, this means a medium low setting and can take 30-40 minutes.
When in doubt, keep the temperature low. Milk that is heated too quickly will give an unpleasant bitter or cooked flavor to your final product. Your recipe may take a little longer, but it will be more likely to turn out beautifully and taste delicious.
Cheese curds are the white, solid, coagulated milk proteins that separate from the whey in milk. This coagulation and separation happens after a coagulant is added to milk or through natural bacterial activity when milk is left out in warm temperatures for a long period of time.
Cutting the curd is an essential step in cheesemaking. It provides more surface area to drain the whey from the coagulated milk.
Before cutting the curd, you'll want to check for a clean break, indicating that coagulation is complete. Using clean fingers, a nonreactive spoon, or a plastic spatula, press lightly on the surface of the curd until it breaks, or make a small slice in the surface. Scoop your finger or tool upwards and examine the whey that rushes in to fill the cut. If it is clear and yellow, you have achieved a clean break and are ready to cut the curd. If it is whitish, cloudy, or milky, wait a bit longer and check again.
- Begin making vertical, uniform cuts with a curd knife from the top of the curd clear to the bottom of the pot and all the way across the surface of the curds.
- Turn the pot 90 degrees and repeat the process, making a checkered pattern on the top.
- Following the cuts you have made, turn the knife to a 45-degree angle and cut through the curds again in the same fashion, from one side of the pot to the other.
- Turn the pot 45 degrees and continue making angled cuts, work diagonally to the checkered pattern previously made.
- Turn the pot 45 degrees again, and make another set of angled cuts. Do it one last time: turn 45 degrees and cut.
- With a long-handled spoon, gently stir the curds to bring the bottom curds to the top, and cut any large ones down to size.
To make Mozzarella cheese, you can stretch the curd using either a microwave or stove top. In both cases the goal is to get the cheese curd to a high enough temperature (160-170°F ) to stretch it while not heating it so high that the curds crumble apart.
Since you will be working with hot cheese curd, you may want to wear gloves for this process.
Heat your curd according to the instructions booklet. Then, once your curd is hot enough, stretch it by pulling it like taffy. Do this until it is soft and shiny. The more you work with the cheese, the firmer it will be.
We are often asked for a guideline for salting homemade Italian cheeses. The fact is, it is totally is up to you and your taste buds! A good rule of thumb is 1 teaspoon per half pound of soft cheese. When in doubt, start with less and add more as needed to boost the flavor.