Fresh Cheesemaking Kit

Make 5 types and over 15 lbs. of cheese at home!

Yes, you read that right, 5 types of cheese! This kit includes supplies for making cheeses from Feta to Fromage Blanc. It's the ultimate kit for the avid chef in your life, or anyone that has knack for cooking or DIY projects. Discover new cheeses and the difference that making them homemade makes. Just add milk!

MAKE YOUR OWN: Feta Cheese, Cottage Cheese, Cream Cheese, Fromage Blanc, & Traditional Quark

$39.99
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Hand-Picked Ingredients & Supplies

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You Supply:

Pasteurized goat or cow milk, stainless steel pot large enough to hold 1 gallon of milk, colander, wooden spoon, rubber spatula, curd knife or knife with long blade.

$39.99
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In This Kit:

Use this culture to make Cottage Cheese, Cream Cheese, and Fromage Blanc at home!

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  • Each box contains 8 packets of direct-set starter culture.
  • Direct-set (single-use) culture.
  • Usage: Use as directed by your recipe.
  • Ingredients: Lactic bacteria (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris)
  • Allergen Information: Manufactured in a facility that also produces products containing soy and dairy | Non-GMO | Gluten-free
  • Storage: Shelf stable. Refrigeration recommended for long term storage.

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  • Each box contains 8 packets of direct-set starter culture.
  • Direct-set (single-use) culture
  • Usage: Use as directed by your recipe.
  • Ingredients: Sucrose, Maltodextrins, Lactic bacteria (Lactococcus lactis subsp. lactisLactococcus lactis subsp. cremoris)
  • Allergen Information: Manufactured in a facility that also produces products containing soy and dairy | Non-GMO | Gluten-free
  • Storage: Shelf stable. Refrigeration recommended for long term storage.

With this re-usable cheesecloth you'll be one step closer to delicious homemade cheese! Use it to strain whey from your milk curds to start solidifying them into scrumptious cheese.

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  • 1 square yard (91 cm x 91 cm)
  • Fine-weave
  • 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.

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  • Kit includes 8 oz. bag
  • Ingredients: Non-iodized Kosher Flake Salt
  • Storage: Store in a cool dry place. Will last indefinitely if stored properly.

Vegetable rennet is a coagulant used in home cheesemaking to solidify milk protein into cheese curds.

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  • Kit includes 1 fl oz. bottle
  • Double strength | No animal byproducts
  • Usage: Dilute and use as directed by your recipe.
  • Yield: Each 1 oz. bottle contains approximately six teaspoons; enough to set up to 48 gallons of milk. (1/4 tsp. will set up to 2 gallons of milk.)
  • Ingredients: Enzyme produced by pure fermentation of Mucor Meihei in salt brine, sodium chloride, sodium benzoate, and caramel color | Salt content is 17.4%, resulting in approximately 0.006% salt in the final product coming from the coagulant (rennet).
  • Allergen Information: Gluten-free | Contains no GMO ingredients.

The amount of calcium in commercial milk is often reduced through the heat-treating process which leads to softer cheese curd. Calcium chloride is an additive that helps store-bought milk (and goats milk) form a firmer curd when setting.

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  • Kit contains 1 fl. oz. bottle.
  • Yield: Each bottle contains enough calcium chloride to treat 45 gallons of milk.
  • Usage Rate: Use and dilute as directed by your recipe.
  • Ingredients: Calcium chloride.
  • Storage: Store in a cool, dark place.

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!

Thermometer

  • 1-inch dial displays temperature range of 0º to 220º F
  • Material: Stainless steel stem | Shatterproof plastic lens
  • Dimensions: 5 inches long

Make Cheese Like an Expert

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Tips & Tricks:

When it comes to heating milk for cheesemaking, temperature can make the difference between a 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.

Rennet is used in cheesemaking to help the milk coagulate. When using rennet, be sure to always dilute it as specified by your recipe. Undiluted rennet may not distribute throughout the milk properly and lead to bad curd formation. Be sure to measure carefully: Too much rennet will cause the curd to be too firm and rubber-like; Too little rennet may cause the milk to not separate properly.

Tips for Adding Rennet

  • Pouring the diluted mixture through a perforated spoon into the milk can help distribute it evenly.
  • Stir the milk slowly in an up-and-down motion right down to the bottom of the pot (rather than in a circular motion). Stir in this way for about a minute, to disperse rennet evenly, or as directed by the recipe.
  • Cover your pot and leave it undisturbed for the rest of the coagulation period, to avoid damaging the developing curd and causing loss of butterfat.

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.

Making Cuts

  1. Begin making vertical, uniform cuts from the top of the curd clear to the bottom of the pot and all the way across the surface of the curds.
  2. Turn the pot 90 degrees and repeat the process, making a checked pattern on the top.
  3. Following the cuts you have made,turn the knife to a 45-degree angleand cut through the curds again in the same fashion, from one side of the pot to the other.
  4. Turn the pot 45 degrees and continue making angled cuts, work diagonally to the checked pattern previously made.
  5. Turn the pot 45 degrees again, and make another set of angled cuts. Do it one last time: turn 45 degrees and cut.
  6. 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.

We are often asked for a guideline for salting homemade cheeses. The fact is, it 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 then add more as needed to boost the flavor.

While feta can be eaten fresh, the flavor is more pronounced if it is aged in a brine solution. To make a brine solution dissolve 1/3 cup cheese salt in 1/2 gallon of water.

Place the curds in the brine solution in a jar with a lid in the fridge. Brine for 4 to 5 days if using store-bought milk or for 30 days if using farm-fresh milk.

When homemade feta is brined, it can develop a very creamy texture and may not resemble store-bought feta.

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Making fresh cheese at home has never been easier than with this Fresh Cheese Kit. You can make your favorite soft cheeses or try something new – all the tools and ingredients you need are included; just add milk. The basic recipes are perfect for beginners and lay the foundation for your new cheesemaking adventure. Makes up to 24 lbs. fresh cheese.