This kit contains all the ingredients you need to make the following Cheeses:
Mozzarella, Chevre (goat Cheese) Queso Blanco, Marscapone and Ricotta...using farm fresh raw or store bought pasteurized milk and/or heavy whipping cream. Includes detailed recipes & easy to follow instructions!!!
Liquid Microbial Rennet (Vegetarian) - Not a tablet you must dissolve and divide that leads to inconsistent cheese making!!
Calcium Chloride - a must when store-bought milk is being used.
Soft Curd Drain bag
Disposable gloves for handling cheese **
Enough ingredients to turn 25 - 30 gallons of milk into wonderful cheese (most recipes call for 1 - 3 gallons at a time) !! As with all my recipe booklets, this booklet includes Paula Butler’s famous no fail step by step Mozzarella recipe.
Please note: In addition to this kit, you will need real regular store bought milk (not ultra-pasteurized, soy or almond), a thermometer, a stainless steel or enamel pot and a slotted spoon.
**Products other than ingredients may vary based on product availability.
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Shipping & policies
All payments must be received within three days of your orders or your order will be cancelled unless an alternative arrangement has been made.
Returns & exchanges
Question about Returns?
Cheese Making Kits:
No returns on food items. If your item(s) are damaged during shipping, please contact the farm within 2 days of delivery. Returns and replacements are handled on a case by case basis. Please contact Standing Stone Farms directly via email, Paula@standingstonefarms.com or call us 615-461-8765 for more information on our return policy or help troubleshooting. Thank you.
Cheese Making DVD: Returns accepted on unopened packages only for full refund within 30 days of purchase with receipt. After 30 days a store credit will be offered. If no receipt available, the ;lowest offered sale price will be issued. Thanks
CHEESE MAKING KITS FAQ and concerns:
The kit is so small, I was expecting more. Cheese making ingredients are very potent. Remember that the main ingredient in your homemade cheese is milk! Once you start reading your recipes you will see how it is not uncommon to only need 1-4 drops of Rennet or 1/8 - 1/4 Tsp. of culture or, no culture at all. The kit is designed to introduce you to the world of cheese making and discover what cheeses you enjoy making and eating.
My kit has a label to "REFRIGERATE UPON ARRIVAL" but it sat for 3 days before I saw it. Is it ruined? No, we have been using cheese-making ingredients for centuries and all of your ingredients will be fine at room temperature for up to 2-3 months. Warmer temps for 7-10 days. We suggest refrigeration as it will extend the shelf life of your ingredients for up to 2 years.
Do I have to make all the cheese at once? No, our kits come with recipes geared specifically for the home cheese maker. Most of the recipes call for 1 gallon of milk and many can be made with a 1/2 gallon. A few cheeses with long storage abilities use 3 gallons.
How much milk does it take to make a pound of cheese? Generally, 1 gallon produces 1 pound of cheese.
Making Super-fast Mozzarella and I do not own or want to use a microwave? No problem, simply prepare a large pot of heavily salted, boiling water. Instead of straining your curds into a bowl and microwaving them, place them in a fine mesh strainer with a handle. Next, reduce the boiling water to a simmer and dip the curds into the water. Hold them under the water for 1 - 2 minutes. Lift and turn and fold with your spoon, do not stir. Dip again and repeat until the curds are hot enough and begin to stretch (like stretchy, stringy cheese on top of very hot pizza) when you turn and fold. You do not need to salt as the water is salted. You do not need to drain, as that will happen naturally.
Happy Cheese making!!