Complete DIY Cheese Kit PLUS DVD - Equipment & Ingredients!

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Made to order
Ships next business day
Arrives from the United States

Made in Gallatin, Tennessee

Item details

This kit contains just about everything (except the milk & cream) that you will need to make 100's of cheeses using both cow, goat and sheep milk. Use farm fresh raw or store bought pasteurized! Included recipe booklet has detailed recipes with easy to follow instructions for Mozzarella, Burrata, Ricotta, Monterey Jack, Feta, Chèvre (Goat Cheese), Cheese Curds, Cream Cheese, Butter, Cultured Butter, Quesa Blanco, Quesa Fresca and Marscapone!!

Kit contains:
Liquid Microbial Rennet (Vegetarian) - Not a tablet that you have to try and divide and dissolve!
Mesophilic Culture (MM100) Calcium Chloride - A Must when making cheese with store bought milk.
Citric Acid - NON-GMO and Organic
Lipase powder
Cheese Salt
Soft Curd Draining Cloth
Chef's Spices to flavor your cheese and compound butter
Soft cheese moulds
Disposable Latex gloves for Mozzarella
PLUS... 8 Qt. Stainless Steel Pot with lid, Stainless Steel Skimmer Spoon, fine mesh strainer, and an instant read Thermometer!
In addition to all the ingredients (except the Milk & Cream!!) and most of the equipment, this kit comes with simple to follow recipes with detailed directions! Enough ingredients to turn 20-25 gallons of milk into wonderful cheese!! Includes my famous no fail Mozzarella recipe! HARD & SOFT CHEESES!! Visit our Farm Website for details and videos on cheese making:

Average review
I am very impressed with the quality of the pot and utensils. I purchased this set as a gift for my son and daughter in law who love to dyi. I was a bit hesitant but not anymore! I'm confident that they will be impressed and excited to start making their own cheese. Fast shipping,too.
Nov 9, 2017 by Pat Kissel
Sep 28, 2016 by Amy Williams Hopkins

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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, 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

Additional policies


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!!