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30 Minute Mozzarella & Ricotta Kit

Item #:K2 

   Our Price: $24.95
Quantity
Availability: In Stock
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This kit can be purchased by itself or as part of the Starter Special (Item# AGSD). Kit contains enough ingredients to make Mozzarella 30 times using our own easy recipe! The whole process takes ±30 minutes!!! For those of you who have goat's milk, this recipe works like a charm. Our Mozzarella recipe may also be made with powdered milk (recipe included)! To see the actual recipe, click on the 'More Information" tab above. Recipe booklet also includes recipe for quick and easy Ricotta, as well as a small variety of recipes using these two cheeses.

CONTENTS: Dairy Thermometer (E3), 1yd re-useable Butter Muslin, Citric Acid (C13), Vegetable Rennet Tablets (R4), Cheese Salt (S1) and Recipe Booklet

USAGE: Use to make Mozzarella and Ricotta Cheese in the comfort of your own kitchen!!!

STORAGE: Kit will store at room temperature up to 1 year. Rennet tablets will last longer if stored in the freezer. Once opened, store  citric acid and salt in well sealed containers in a cool, dry place. They will last indefinitely.

DISCOUNT: Order 12 or more of our Mozzarella and Ricotta Kits and get them for $12.48/kit.
Ricki's 30 Minute Mozzarella 
Buying Milk for Mozzarella

Our best advice to date is to buy a LOCAL milk one that has not had to have the extensive Long Haul treatment
For more details on finding a milk that works for you click here

 

A problem is that milk is being shipped cross country after being processed by huge processing plants. In order to do this the milk must be processed at higher temps and then held at cold temps for long periods of time while going these long distances to markets. This is especially true for our so called "organic milks" Many of the milks not labeled as UP are in fact heat and cold damaged and will not make a proper cheese curd for this Mozzarella, if your cheese is not working use our dry milk powder and cream directions in the kit.
 

 

 


If you have any questions on your milk quality or you can not form a nice curd like you see in photos 4-8 then click
here for details If you would like to try this recipe without the MicroWave we provide this option .

Click on any image to enlarge it

Add 1 & 1/2 tsp. Citric Acid diluted in 1cup cool water to 1 gallon of cold milk. Heat slowly to 90F
Remove pot from burner slowly stir 1/4 tab or 1/4tsp of rennet diluted in 1/4cup. cool water for 30sec. Cover and leave for 5 minutes. Check the curd, it will look like custard and the whey will be clear.  If too soft let set a few more minutes.
Now cut the curd into
1 inch squares with a knife that reaches the bottom of the pot.
Place pot back on stove and heat to 105F while stirring slowly. (If you will be stretching in water heat to 110F)
Take off the burner and continue sirring slowly for 2-5 minutes. Transfer the curd to a colander or bowl using a slotted spoon.
Notice how the curd is beginning to get firmer as the whey drains.
Continue separating the curd and notice the color of the whey.
Drain the whey from the curd while gently pressing to aid whey runoff.
Using a heat proof bowl microwave on High for 1 min. pour off the whey.
Knead and reheat for 30sec, repeat if needed until the curd is 135F, almost too hot to handle.
Now the fun begins,
knead the curd as you would bread dough
Remove curd from bowl and continue kneading, return it to the microwave if needed.
At this point, if hot enough, it will begin to stretch,
 and stretch,
and stretch some more
this is what makes it Mozzarella.
I hope we're having fun now. Ooops !
Now knead it back into a big ball until it is smooth and shiny.
aah.. now you know why
they call her the
--------------------------
"CHEESE QUEEN"

 

 


How to make this cheese :
The Milk:
Make sure the milk you use for this cheese is
NOT
ULTRA- PASTEURIZED

--Homogenized milk will work fine.
--Fresh farm milk will also work well but we encourage you to try with
1 gallon of store bought whole milk first.
--Low fat milk will work but the cheese will be drier and less flavorful

You will need:
--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work.
--A stainless steel or strong plastic slotted spoon.
--A two quart microwave safe mixing bowl
--measuring spoons
--A thermometer which will clearly read between 80 - 120 degrees F.

Prepare your work area:
Do not prepare any other food while you are making cheese.
Put all food products away
Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water.
Finally use your antibacterial cleaner to wipe down all surfaces.

Process:
crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool unchlorinated water and set aside to use later.

Add 1.5 tsp. of citric acid (diluted in 1 cup cool water to  1 gallon of cold milk and stir well.
(Add the citric acid solution to the empty cold pot - the photos show adding this dry but do mix with water).

Now pour cold milk into your pot quite quickly to mix well with the citric acid . This will bring the milk to the proper acidity to stretch well later. Next Heat this milk to 90F As you approach 90F you may notice your milk beginning to curdle slightly due to acidity and temp.
NOTE: if having problems with milk forming a proper curd you may need to increase this temp to 95 or even 100F

At 90F  remove the pot from the burner and slowly add your rennet (which you prepared in previous step) to the milk and stir in a top to bottom motion for app. 30 seconds, then stop.  Cover the pot and leave undisturbed for 5 minutes.

Check the curd, it will look like custard, with a clear separation between the curds and whey. If too soft or the whey is milky, let set for a few more minutes.

Cut the curds into a 1" checkerboard pattern (as in photos above) and if a drier  cheese is desired carefully cut and stir this curd to release more whey.

Place the pot back on the stove adn heat to 105F, while slowly stirring the curds with your ladle.  (If you will be stretching the curds in a hot water bath heat to 110F in this step.)
Take off the burner adn continue slowly stirring for 2-5 minutes. (More time will make a firmer cheese)

Then scoop teh curds with a slotted sp0on into a heat proof bowl to be used in the microwave. (If the curd is too soft at this point let sit for another minute or so)
You will now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in cooking.

Next microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey as you did before.Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point)

Microwave 2 more times for 35 seconds each and repeat the kneading as in the last step. Drain all of the whey off as you go.

Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish.

At this point the cheese should be soft and pliable enough to stretch like taffy.

It is ready to eat when it cools.
Form it into a ball and drop into ice water to cool and refrigerate.
When cold you can wrap in plastic wrap and it will last for several days but is best when eaten fresh.

Option:
--A substitution of reconstituted dry milk and cream is very viable and is a great option if you can not find the right type of milk
--Lipase may be added to the milk to provide a typical italian cheese flavor
--If you want a softer texture, do not let the curd set as firm and work less when draining and kneading.. this will make a moister cheese.


What you may need :

Citric Acid
Rennet
Salt
Lipase
Q. I am fairly new at cheesemaking and made first 30-minute mozzarella a week ago and thoroughly enjoyed it!

I followed your recipe but we didn't eat the cheese right away (my husband was going to use it to make dinner the next day). So I cooled the ball in ice water for 1/2 hour and then put it in an airtight container. To my surprise the next day, the ball had melted and taken the form of the container! I could still cut it but it continued to reform. I had stirred it longer to make a firmer cheese, etc because I thought we would be able to shred it. What did I do wrong???

A. This is because the cheese still contains an excess of moisture and will actually flow over time into the shape of the container that holds it. To make a firmer cheese try cutting the curds smaller initially and stir longer and/or at a higher temp. This should yield the drier cheese you would like.

Q. I have made fresh mozzarella several times since ordering my supplies. The cheese always comes out shiny and delicious with a slightly elastic texture but after 2 days becomes a little mushy and develops a unpleasant after taste. Can you tell me what i am doing wrong?

A. When you have a moist mozzarella the lactose will continue to ferment. Mozz is traditionally a fresh cheese eaten within a day or so. If you hold it longer it will not hold its shape and become sour or off tasting.
If you want more structure and longer hold time then cut the curd smaller and stir longer with a bit more heat before the stretch phase. This will yield a drier cheese with less lactose.

Mozzarella

Beginning Ingredients Rennet Curd Formation 
Stretching Storing Mozzrella & Using Whey

Storing Mozzarella & Using Whey

Beginning

You may find that your recipe for 30 Minute Mozzarella is slightly different from the one on our website. The reason for this is that milk is being pasteurized at higher and higher temperatures now.(See Milk.) Keeping up with these changes has been a challenge and it has required us to modify our recipes. We do frequent printings of our written material, but the latest directions are always on our website. Note:This section of the FYI is about the 30 Minute http://www.cheesemaking.com/images/newsletterimages/RickiOnCape.jpgMozzarella recipe only.

1. Does anything in the kit need to be refrigerated?

When you order our 30 Minute Mozzarella Kit, you do not have to open it or refrigerate it for up to a year .The only ingredient that has a shelf life is the rennet tablets. They will keep for a year at room temperature. If you put them in the freezer, they will last at least 5 years.

2. Are the ingredients in the kit safe for children?

All of the ingredients in the kit are safe for children and women who are pregnant. (Obstetricians are sometimes concerned with surface molds and short aging times for cheeses, however, none of that is involved here.)Note:For those who are allergic to cow's milk, this kit contains no dry milk powder.

3. Can I use any kind of milk with this recipe?

You may use raw milk, pasteurized/homogenized milk (whole, 2%, 1% & skim), goat's & sheep's milk, powdered dry milk with cream, and even water buffalo's milk. Please read the Milk section for more information about choosing your milk.

4. Do I need to have a microwave or any other special equipment?

C:\Users\jeri\Desktop\cheese pictures\bigstockphoto_Modern_Stainless_Steel_Microwa_791790.jpgNo. There are directions for making this Mozzarella without a microwave. If you don't have a stainless steel pot, you may use Teflon, enamel or anodized aluminum. (We do not recommend using regular aluminum because the acids from the whey etch into the metal. With further use, bacteria gets into the holes, and the pot is no longer sanitary.)

5. Can I cut the recipe in half or double it?

Yes.You can cut everything in half, but it is difficult to measure 1/8th rennet tablet (or even 1/8th teaspoon if you are using liquid rennet). To measure 1/8th tablet, dissolve 1/4 tablet in ½ cup non-chlorinated water and then throw out half of the solution.

C:\Users\jeri\Desktop\cheese pictures\bigstockphoto_Country_Home_977224.jpgIf you choose to double the recipe, double everything (including the amount of water used to dissolve the rennet and citric acid). When it comes to heating and stretching the curd, separate it into two sections to make it easier to work with.

6. Will I need to adjust the recipe for high altitudes?

No, because there is nothing to boil in the recipe.

7. Can I add lipase to my Mozzarella for a stronger flavored cheese?

Yes. If you wish, add 1/4 teaspoon Italase (more or less) to your milk after you have thoroughly stirred in the citric acid. Increase your rennet to ½ tablet.

8. Do you recommend using calcium chloride with this recipe?

No. Normally, calcium chloride is added to all processed or cold stored milk for a firmer curd. However, Mozzarella is the exception. During the stretch, we are releasing calcium, therefore, adding it is counter-productive.

We know that many sites include calcium chloride in their Mozzarella recipe, but they may not fully understand the basis of the Mozzarella process.You will get a better stretch and final texture without it.

9. How do I know if my water is chlorinated?

You can usually call your town water department to find out.If you are unsure, you may use distilled water. Most filters remove 97% of the chlorine, which is fine for cheese making. The problem with chlorine is that it interferes with the rennet.

C:\Users\jeri\Desktop\cheese pictures\bigstockphoto_Bread_Kneading_54268.jpg10. Is yeast (from baking in the area) a problem with this recipe?

No, because there is no bacterial culture involved.

11. I am lactose intolerant.Can I make this cheese?

Sadly, we have yet to find a brand of lactose-free milk that is not ultra-pasteurized. If you have found one, please let us know and we will add it to our list of good milks. With lactose-free milk that is not ultra-pasteurized, you will be able to make our 30 Minute Mozzarella and Ricotta.

If you do make this cheese with regular milk, it will have more lactose in it than the cultured cheeses like Cheddar or Parmesan. The amount will be comparable to the amount of lactose in soft cheeses.

Handwrapped Smoked Mozzarella12. Can I smoke this Mozzarella?

Yes. For a simple version, some folks add liquid smoke to the milk when making 30 Minute Mozzarella. Add 1 or 2 teaspoons per gallon right after adding the citric acid.

If you wish to smoke it the real way, always do a cold smoke. The smoke is usually generated in a separate chamber and then cooled before entering a box with the cheese in it. The temperature must be kept below 84F or the butterfat melts and runs out.

2008_09_12-Mozzarella2.jpgIngredients

MILK 

We recommend using whole cow's milk the first time you make Mozzarella. It isn't necessary, but it will be the easiest way for you to start. If you are buying your milk at the store, look for the most local brand. Be sure it is not labeled UP (ultra-pasteurized). Be especially careful of organic milks, most of the name brands are ultra-pasteurized.

1. Do I use the same recipe with any kind of milk?

Yes, although there are a few exceptions:

Raw milk or milk from a cow, goat or sheep in late lactation – Start with 2 teaspoons of citric acid (instead of 1 1/2).

Powdered Dry Milk & Cream - Start with 2 teaspoons of citric acid (instead of 1 1/2).

http://www.fotosearch.com/bthumb/CSP/CSP149/k1491479.jpgWater Buffalo's Milk – Start with 3 1/2 teaspoons of citric acid and 1/8 teaspoon of liquid rennet (or 1/8 tablet). We have not tried this, because we don't have access to this milk. We are following the advice of one of our customers who has used it.

If you are adding cream to whole milk in an effort to duplicate water buffalo's milk, we recommend using at least 2 teaspoons of citric acid. When using one gallon of milk, we do not recommend replacing more than 8 oz. whole milk with 8 oz. light cream.

2. After I pasteurize my milk, can I cool it to 90F and proceed?

Yes. When you begin to make Mozzarella, your milk should be 90F. It doesn't matter whether you get it to that temperature by heating it slowly or quickly. (Watch for caramelizing or burning milk solids when heating quickly.) If you have just pasteurized your milk, you do not  have to cool it all the way down and reheat; just get it down to 90F and proceed.

3. In your book, you refer to "Mozzarella with Farm Fresh Cow's Milk". Does that mean I should use that recipe (and not this one) if I have raw milk?

No.The recipe in our book is simply the more traditional way to make Mozzarella. It requires a starter culture and it takes longer to make. Our 30 Minute Mozzarella can be made with virtually any kind of milk.

C:\Users\jeri\AppData\Local\Microsoft\Windows\Temporary Internet Files\Low\Content.IE5\I2QY53X3\photo_2746_20070812[1].jpgCITRIC ACID

Citric acid (sometimes referred to as 'sour salt') exists in a variety of fruits and vegetables. It is used as a flavoring and preservative in many juices, soft drinks and seltzers. It is recognized as safe for use by all national and international food regulatory agencies.

1. Where does your citric acid come from?

Ours is made in the US from corn which is non-GMO and gluten-free. It contains no glutamate or glutamic acid and no hydrolyzed protein. Glucose syrup from maize is a fermentation raw material, but it is not contained in the end product. We are working on obtaining citric acid that is not corn based, because we know it is better for the environment.

Unfortunately, we do not know of a source for Kosher citric acid.

C:\Users\jeri\AppData\Local\Microsoft\Windows\Temporary Internet Files\Low\Content.IE5\09OTRTIY\bigstockphoto_Lemon_131957[1].jpg2. Can I substitute lemon juice, or ascorbic acid, for the citric acid?

No.There is no reliable way to determine how much of these things you will need. Citric acid is standardized and has the best taste. If you want to see for yourself and experiment with any of these substitutions, keep in mind that your target range is 5.4 – 5.6 pH.

3. How do I add citric acid to my milk?

The key to adding citric acid to your milk is to do it slowly while stirring briskly. This helps to ensure even distribution. Some folks prefer to add their citric acid solution to the pot first and then dump their milk in on top of it before stirring.

If your milk starts curdling right after you add the citric acid, it may mean that the citric acid was not distributed quickly enough through the milk .Note:Do not mix your citric acid into a small amount of milk and then add that to the rest, because it will result in uneven distribution.

4. I accidentally heated the milk beyond 90F after I added the citric acid.  Can I cool it down to 90F and proceed?

Yes, you can.  It's primarily the rennet that is effected by the heat.

Rennet

http://www.cheesemaking.com/images/contentimages/3JackRicki/150/_MG_2070.jpgOur vegetable rennet tablets are made with microbial enzymes which contain no animal products. They have no wheat starch or other gluten products. The enzyme is chymosin, the same one in calf rennet. It comes from a mold – mucur miehei. Although the enzyme comes from a mold, there is no mold in the vegetable rennet tablets.

1. What is the shelf life of the rennet tablets?

They keep well at room temperature for up to one year - 5 years if kept frozen. There is no need to worry if we are shipping your kit halfway across the world to a sub-tropical climate – the rennet tablets will survive the trip and live for years in your freezer.

2. Can I use liquid rennet instead of the tablets?

http://biology.clc.uc.edu/Fankhauser/Cheese/Rennet/junket_back_P1061128.JPGYou can always use liquid rennet instead of the tablets. There will be no difference in the taste of the final cheese. (1/4 tablet rennet = 1/4 teaspoon liquid rennet.) Note: Our liquid vegetable rennet is double strength, so, you would use 1/8 teaspoon instead of 1/4 tablet.

3. Can I substitute junket for the rennet tablets?

No. Junket is great for making custard, but it is nowhere near as strong as our rennet tablets. Cheese rennet is 80% chymosin and 20% pepsin. Junket is approximately 80% pepsin, so it is much weaker than cheese rennet. It also contains many additives.

4. How slowly do I add the rennet?

When you add diluted rennet to your milk, add it while stirring very slowly. Ideally, you will stir it with an up-and-down motion. Do this for no more than 30 seconds –just enough time to get it evenly distributed. At this point, put the top on your pot and do not move it. Note: If you are using raw milk, top-stir the milk for a few extra seconds to make sure the milk doesn't separate before the rennet has been evenly distributed.

Economy pill splitter pill crusher.5. Is there a trick to breaking the rennet tablets apart?

Some find it easier to use a knife to cut them. Simply lay the knife on a score mark, and give it a quick tap. Others prefer to use a pill cutter (shown at right). There is enough margin of error in this process to accommodate small differences in the amount of rennet you break off. Don't worry if you can't break the tablet into four perfectly equal pieces.

6. How do I test my rennet to see if it has expired?

This is how we test our rennet:

Heat one cup of milk to 90F. (Do not add citric acid.) Dissolve ¼ rennet tablet (or ¼ tsp. liquid rennet) in 8 oz of cool water and stir well. From this diluted rennet, take 2 tablespoons and add it to the milk at 90F. Stir gently from the bottom to the top for 30 seconds.

If the rennet is working, the milk surface will begin to firm or form a slight film after two minutes. After six minutes, it will have formed a curd that will hold a knife cut.

http://www.cheesemaking.com/Images/6QuesdoBlanco/150/03a.jpg7. My rennet tablet won't dissolve completely.

That's OK. There is usually a slight amount of residue left in the solution.

8. How long is the rennet good after I have dissolved it in the water?

It is only good for approximately 1/2 hour. After 1/2 hour you need to add the rennet to your milk or toss it. DO NOT SAVE RENNET SOLUTIONS FOR LATER USE.

Salt

1. What is the best way to add the salt?

We recommend sprinkling it onto the cheese during the final stretch. This can be awkward, but if you have it all measured and ready to go, you can mix it into the cheese with little effort. The same applies to any herbs you might wish to add.

2. I am out of cheese salt. Is there anything else that I can use in it's place?

Yes, you may use NON-IODIZED sea salt, kosher salt or a salt substitute. If you do not want to add salt at all, you may also add herbs and/or chopped vegetables. The possibilities are endless!!

Curd Formation 

1. What are some tips for getting the right curds for 30 Minute Mozzarella?

Once you have added rennet to your milk, let it set, undisturbed, for 5 minutes. Check it to see if it makes a 'clean break' when you stick your finger into it .If it has not set, put the top back on your pot and wait another 5 or 10 minutes.

At this point, your milk should look like thick custard. When lifted with a spoon, it will hold its shape somewhat but will break quite easily, like a very soft pudding.

C:\Users\jeri\Desktop\cheese pictures\cuttingcurd.jpgSometimes, if the milk is marginal, it looks like cottage cheese floating in the pot. If so, heat it to 110F, take it off the burner, cover it and let it set for 5 minutes. Note:Your thermometer is in the whey, so you are actually measuring the temperature of the whey. If you can drain your curds (without cheesecloth) there is a good chance you will get Mozzarella, no matter how "different" your curds look. Proceed to the microwave or water bath step.

If it doesn't form any kind of curd, let it set for another 10 minutes. If there is still no curd, feed it to your pets or add herbs and salt and use it as a cheese spread. Try using different milk next time.(See Milk.) This is the heartbreak of milk that has been overheated during pasteurization. It may not be ultra-pasteurized, but it has been heated to just short of UP temperatures. This has rendered it useless for making Mozzarella.

If your curd seems to be perfect (soft and custard-like), cut it and put the pot back on the stove. Heat it to 105F, (110F if you will be using the water bath method) stirring only enough to keep the pieces of curd from sticking to the pot. As you are stirring the curds and heating them up, they will lose more whey and become much firmer.

Note: This step may not be in your recipe. We recently added this step to the recipe because too many people were having problems with store bought milk. Milk is being pasteurized at higher temperatures all the time so we are being forced to adapt to these conditions. If you are using raw or very fresh milk, you may not have to use this step.

 

http://www.cheesemaking.com/images/contentimages/UP-3.jpg

 over-heated milk

2. My curds are tiny little specks that won't hold together. They look just like the ones in the ultra-pasteurized pictures on your website, but my milk is not UP.

If you can, strain them, add herbs and use as a spread. As you know, ultra-pasteurized milk has been heated so high during pasteurization that the structure of the milk proteins has been damaged.

What you may not know is that many other milk processors are heating their milk well beyond the normal temps (into the 170's and 180'sF), just short of ultra-pasteurization. This, along with long travel times and cold storage, is causing many problems in our milk supply.

Sometimes your curds look fine, but they dissolve later in the process, when heating or stretching. This is also a result of overheated milk.

If you think your milk has been overheated, purchase fresh local milk. We are keeping a list of good milks which is composed of brands that our customers from all over the world have recommended.

3. After I add the rennet, my milk turns into a big glob of curd at the bottom of the pot.

http://www.wikihow.com/images/thumb/b/b4/04_Ricotta_dipping_curd1_P4300620_144.jpg/180px-04_Ricotta_dipping_curd1_P4300620_144.jpg

 very acidic
This is caused by milk that is overly acidic. Proceed directly to the microwave or water bath stage. Next time, try heating the milk to only 86-88F before adding the rennet. This will form a curd that will retain more moisture.

The point where the curds begin to stick and get stringy is an indication that the curds are almost ready to stretch. Your final moisture will be determined by the cycle times in the microwave and how long you stretch the cheese.

4. My curds are lumpy and there is milk underneath.

This may be a problem with localized coagulation. The citric acid is not distributed quickly enough through the milk and some regions of the milk become overly acidic and coagulate immediately.

If this is the case, dilute the citric acid in more water (one cup) on your next attempt. .Also, you might try adding your citric acid solution to the pot and then pouring your milk over it and stirring it well. With problematic milks, we usually add 1.5 teaspoons citric acid to 1 cup of cool water. Then, we add the acid solution just a bit at a time while quickly stirring it into the milk.

http://www.cheesemaking.com/images/contentimages/1mozz/images/Step4-4.jpg

 weak curds

5. I am using good, local milk, but my curds are still too weak.

You may be stirring your milk too long after adding the rennet. With today's milk, stirring 30 seconds after adding the rennet will be plenty (a few more seconds of top-stirring if you are using raw milk). Make sure to take your pot off the burner and let it sit quietly while the curd forms. If you do this, a nice firm curd will form. If you continue stirring after this point, you are actually cutting the curd as you stir, resulting in a weak curd.

Next time, try this: Add rennet at 100F instead of 97F. Wait for about 10 minutes (off the burner) then cut the curd surface into 1/2-1" squares, give the pan a twist to separate the curds, and let this set for another 5-8 minutes. Now, put the pot back on medium heat and begin cutting the large pieces of curd crosswise with a spoon and stirring a bit from the bottom as you raise the heat to 105-107F.

http://www.cheesemaking.com/images/contentimages/UP-1.jpgWatch the temperature and continue stirring gently from the bottom up, trying not to break the curds too small. The curds should become firm enough to ladle into a bowl after 5-8 minutes of this. If they break up at this point you should find another milk source. If the curds are firm, carry on with the rest of the draining and microwave steps. This process may take longer than 30 minutes, but that is because we are working with excessive pasteurization temperatures.

6. What does it mean if my whey is milky?

It is normal for the whey to be somewhat milky, especially with high butterfat milk. However, there may have been some loss of butterfat due to incomplete (soft) curd set or excessive curd handling. The next time you make it, be sure you get a firmer curd by setting the milk at a temperature 3-5 degrees higher. Then, stir a few minutes longer when you have heated it to 105F.

7. I am using the same milk I used before, but now my curds are too soft.

Sometimes the age of the milk is a factor. You always want it to be as fresh as possible. Try adding a little more rennet (1/2 tablet) next time. There is also a possibility that your dairy has switched to higher pasteurization temperatures.

 

8. When I have my curds drained and ready to heat and stretch, can I refrigerate them and stretch them later?

Yes. You may also freeze them until you are ready to stretch them. Wrap them well with no air. When you are ready to proceed with stretching, thaw them in the refrigerator.

C:\Users\jeri\Desktop\cheese pictures\curds-and-whey-in-30-minute-mozzarella.jpgHere's an interesting tip from one of our customers who uses goat's milk:

“I've been making Ricki's Mozzarella for years now and this year I made a mistake that really ended up working out beautifully for me. I made the Mozzarella in the normal way, right up to adding the rennet and waiting for the curd to set. Well, I was called outside and couldn't come back in for almost 2 hours. The curd had knitted on the bottom of the pan but was still very soft, almost like there was not enough rennet to give me a clean break. So I thought I'd just try to finish it and I turned the lump of curd to break it twice and left it alone for a few minutes. Then, I drained the curd for 10-15 minutes and put the curd in the fridge as I had to go outside again. The next day, I spun it and it was wonderful!!

So now I bypass the cutting of the curd and after I add the rennet I just leave it alone and let it do its thing(off the heat) in the pot for 2-3 hours, drain it, put it in refrigerator until the next day and spin.”

C:\Users\jeri\Desktop\cheese pictures\dunking moz ball.jpgStretching

The temperature of the curds is very important in the stretching phase. The heat needs to penetrate the cheese to raise the internal temperature of the curds to 135F before the stretch can happen .(If it the curds get much hotter, they will melt and come apart). If your water bath or microwave is too hot, (over 175F) your ball of curds may dissolve.

Note:Some recipe booklets say to hold the curds in the water bath for 3-8 minutes. That was a typo. It should read 3-8 seconds.

Stretch1 1.jpg1. I don't know how to handle the cheese while stretching it.

Many folks try to knead their cheese like bread during the stretching phase. That will result in too much moisture loss which can cause your cheese may become tough and chewy. Let it fall on itself a few times until it all seems smooth and shiny. Shape it into a ball and put it in your container. Or, if you want to make Bocconcini:  while stretching, break off into little pieces and plunge them into ice water.When cool, wrap in plastic and refrigerate or eat!

http://www.fotosearch.com/bthumb/DGV/DGV042/200393136-001.jpgAlways add your salt and/or herbs during the final stretch. If you add them earlier, they may prevent you from getting an even stretch. If you are adding vegetables, such as tomatoes, cut them into tiny pieces and dry them a bit before adding them to your cheese.

2. I microwaved too long and my curds crumbled.

If your microwave is too strong, or you heat them too long, your curds will fall apart. Cut down a bit on the times .Start with 30 seconds, then, do it again. That might be enough.

C:\Users\jeri\Desktop\cheese pictures\stretching-30-minute-mozzarella.jpg3. As soon as I began microwaving my curds, they dissolved into what looks like Ricotta. Can I use them as Ricotta?

This happens when the curds are not strong enough .If you followed the directions, including cutting the curds and reheating to 105F, the problem is probably the milk. (See Milk) If you are sure the milk has not been overheated and is not too old, try using ½ tablet rennet next time.

You can use these curds as Ricotta, but they are heavier than the real cheese.When you make Ricotta, you will find that it is much fluffier than your failed batch of Mozzarella curds.

4. By the time I was done, I had a very low yield.

If you are using milk with less butterfat in it, your yield will be less. Or, if your curds were not firm enough, you may have lost too much butterfat to the whey.

Another thing to be aware of is the amount of cream in your whey. Let the curds set until the whey is clear, both before and after cutting the curds. If the curds need more time to form at any point, give them 5 or 10 more minutes.

C:\Users\jeri\Desktop\cheese pictures\hands holding moz.jpg5. When finished, my cheese is too dry and rubbery. I want a softer Mozzarella.

There are many steps you can take to achieve a softer cheese. You may have stretched your curds too much. Simply let the cheese fall on its self a few times and put it in your container. It loses a lot of moisture during the stretching process.

If it is still too dry, next time, add the rennet at a temperature 2-5 degrees lower or do less cutting and stirring before the stretching stage.

6. My cheese is too soft. I want to grate it for pizza.

C:\Users\jeri\Desktop\cheese pictures\bigstockphoto_Cutting_Mozzarella_2180375.jpgThere are many steps you can take: Increase the rennet to ½ tablet. Raise the temperatures a few degrees. Cut the curds smaller. Stir them longer after reheating. Stretch them more.

Any or all of these steps will result in a drier cheese. Or, you can partially freeze your soft Mozzarella and then grate it.

7. My Mozzarella doesn't melt.

You should be able to make a good melting Mozzarella using this recipe.Try keeping more moisture in the cheese by kneading and stretching less. You may even lower the temperature 2-3 degrees when you add the rennet and when you reheat the curds after cutting.

http://www.cheesemaking.com/Images/Step6-14.jpgStoring Mozzarella & Using Whey

1. What is the best way to store my Mozzarella?

The best way to store your Mozzarella is to put it in a plastic container, cover it, and submerge it in cold water for 20 minutes or so. Then, place the container in the refrigerator for 3-4 hours. Take out the cheese, wrap it in Saran Wrap or some other breathable kitchen wrap and store it in the refrigerator .It will keep like this for 7-10 days with no loss of flavor. You may freeze it, if you wish. (We prefer to grate it first).

You may also freeze the whey, if you like. Milk is almost 90% water and you will get almost seven pints of whey from a gallon of milk.

2. Why can't I store my Mozzarella in water like they do at the store?

With this kind of Mozzarella, there is too much calcium loss when the cheese is submerged in brine. It becomes slimy.

C:\Users\jeri\Desktop\cheese pictures\bigstockphoto_Chees_Mozzarella_2524755.jpgIf you would like to store your Mozzarella in brine, consider using the traditional recipe, "Mozzarella with Farm-Fresh Cow's Milk", found in our book,"Home Cheese Making".

3. My Mozzarella turned translucent after a few days in the refrigerator.

Using skim, 1%, or 2% milk causes the cheese to be translucent. The white color is butterfat.

4. What's in the whey and what can I do with it?

Whey contains lactose, protein, vitamins, and minerals along with traces of fat. Because it digests very rapidly, the amino acids enter the blood stream faster than other protein sources. For this reason, athletes often consume commercial whey protein shakes after workouts to help them gain muscle mass.

http://www.cheesemaking.com/images/recipes/11Ricotta/400/MyRicotta008.jpgSome people like to soak their grains and beans in whey. Others make it into lemonade by filtering it and adding sweetener. It may also be used as soup stock or to replace liquids in recipes. Acid loving plants such as tomatoes thrive on whey. At the very least, you can compost it.

It will keep up to a week in the refrigerator and it may be frozen.

5. Can I make Ricotta from this whey?

No. This whey is the product of a different acidification process than is used in other cheeses. The process of quick acidification results in changes to the chemistry of the whey. To make Ricotta, use the whey left over from making a cultured cheese like Cheddar or the 'Mozzarella with Farm-Fresh Cow's Milk' recipe in our book Home Cheese Making.

Here's a wonderful video of Ricki aka "The Cheese Queen" Making Mozzarella

Product Reviews
Overall Customer Rating:
Customer Reviews: 19
Great result straight away
Rating:
Author:
New cheesehead
Location:
New York

Pros:
Cons:
Followed the instructions to the letter and got 1lb of cheese! Can't believe how well it turned out. Very excited to make another batch. Thank you Ricki!
Thermometer was broken
Rating:
Author:
Charissa
Location:
Denver, CO

Pros:
Cons:
I attempted to make cheese 4 separate times with 4 different types of local whole milk. Followed the directions and videos 100%. It wasn't until the 4th time that I realized that the terrible thermometer that came with the kit was actually off by a couple of degrees. It was a lot of wasted time. I would just recommend buying the ingredients on your own with a digital cooking thermometer.
Rating:
Author:
Austin
Location:

Pros:
Cons:
I found the directions very confusing. There are tutorials on youtube and such that explain things better and have some little tricks. The mozzarella did turn out well the second time but the directions made it frustrating to make the first couple times. Im lucky enough to have a store right around the corner where i can buy renant, citric acid and cheese cloth pretty cheap so I wouldnt have bought this product but it was a gift.
wasted money
Rating:
Author:
Jessica
Location:
Vancouver, WA

Pros:
Cons:
Maybe this was my fault for assuming the outside of the box reflected what was inside. I received this as a present and read on the outside of the box "what you need... 1 Gallon whole milk plus 1 pint half and half". So I put both products on my grocery list since neither are typically in my home. I get home and plan on getting started on my cheeses so I can make lasagna for dinner. Then I find out that 1 gallon is needed per recipe not to make both, and I still haven't figured why the box told me I needed half and half because it is not mentioned in a single recipe in the book. So I wasted money on the half and half that won't get used for anything else in my house, and I had to completely re-plan dinner. Total waste of time and I haven't even started yet.
buy it and enjoy it!
Rating:
Author:
toeknee
Location:
Redwood city, ca

Pros:
Cons:
I can't be happier learning and making mozzerella. I originally got it for my three year old, and she does help a lot, but when company comes over and I whip out fresh mozzerella and make them help and bake it for our dinner, it's just special. It tastes real clean and the directions are easy to follow. I'm looking forward to making new cheeses over time and just am so happy to have this kit.

Hi Ricki, I just want to tell you I am THRILLED with my cheesemaking efforts so far! I have made five pounds of mozzarella and am now going to try some hard cheeses. The last batch of mozzarella I made I added some Herbes de Provence during the last kneading and it was to die for! Everyone is impressed! The recipes are easy to follow and the website wonderfully helpful and easy to navigate. Thank you! Thank you! Thank you! Best regards, Shirley F 
Ricki I just tried your cheese making kit for the first time with FANTASTIC results!!! How cool to make my own cheese. I added fresh basil and am making brushetta for dinner to enjoy the cheese. Smiles Amy, Glenrock Wyoming
Thank you, thank you, thank you, for making this all accessible and easy for a total novice like me. I ordered the 30 minute mozzarella kit, and I made my first batch yesterday. I am absurdly proud of it, and have been telling everyone I can think of that I made my own cheese. What's more, it is so much better than store-bought, and really was as easy as Ricki makes it look on your website. I have thoroughly impressed a number of friends, especially the ones who got to taste the finished product. I am sure this is old hat for you -- you make cheese and teach others to do so every day. But it was pretty amazing for me. So, thank you! Karen 
Just wanted to let you know I made the Mozz and it is unbelievably easy and good. You have opened a whole new world to me! I ordered a kit for my dad for Fathers Day and I can hardly wait to show him how to make his own cheese! In case you keep track of such things, I read about your work in Barbara Kingsolvers new book. Thanks, Shelley Wood 
I am Middle Eastern American. I was born and raised in New England (Maine) and currently I am residing overseas in Kuwait. The food here is lovely: rich salty cheeses; chewy cheeses; creamy cheeses -but no ricotta. They have never even heard of it. As much as I love the local food, I miss that homemade lasagna, baked ziti with four cheeses and stuffed shells. The one time I attempted to stuff some manicotti with the sweet breakfast labneh, yogurt cheese, it was a disaster! Who would have thought I could be making my own ricotta cheese at home! Your website is great, easy to navigate, helpful and informative. I especially love all the beautiful pictures, the thoughtfulness in your instructions, answers to questions, and how excitedly you share your love of making cheese. And best of all a New England company -of my own heart! Thank you so much for your wonderful website, products, and recipes.
Hello, I received my first cheese-making supply order yesterday, and made my first batch of mozzarella today using your 30 min mozzarella recipe, and I just want to tell you I am totally blown away by how good and how easy it is! I followed the instructions in your book and referenced the information on the website, and it came out perfect! I have eaten half of the batch already! We also order a hard-cheese kit, and can't wait to get started on it! Thank you for your speedy service and and wonderful instructions! Suzanne 
I just want to thank you for how quickly you sent out my order. I ordered it on Wednesday afternoon and my package arrived Friday! I have not tried the ricotta, but making the mozzarella was quick and fun. It was also easier than I expected. And the taste is out of this world! My only regret is that my heirloom tomatoes aren't ripe yet. Oh well, guess I'll be making some more batches when they start coming in. 
Just wanted to say thanks. I ordered the Mozzarella Kit and love it. I made my first batch today and it went just as you said it would in the instructions. Such fun. My Grandkids are going to love making string cheese. Also the service was great. I could not believe how quickly I recieved the kit. What fun I am going to have. And look forward to trying other things. Thanks again!!!!!!! Leisa 
Thank you, thank you for your mozzarella kit that arrived today. I was nervous about trying something new, but amazed at the results! I am so happy and proud that I can actually make fresh mozzarella at home in not time at all! I have called all my friends to tell them about it. Be prepared for new customers. I work as a cashier at a grocery store and talk to many many customers each day. I will be sharing my experiences with many. Bev. 
What a fun project this was! Directions are clear and well-written, and even better when you look at the photos you have on your website. Almost - dare I say it? - foolproof! And the cheese, oh my! That is the best fresh mozzarella I have had on this side of the Atlantic! Thanks for making a wonderful product! 
My husband and I just purchased your beginning Mozzarella making kit and are so happy to begin what-- I have a suspicion -- will be a long love affair with making cheese!! Thank you so much for such accessible instructions, to say nothing of such a helpful web site. We are new and enthusiastic fans!! Margot & David Capra  
Yay! Thank you. Ricki, I'm so grateful for your supplies. One set of my great grandparents were cheese makers in Italy. It was their prosperity from cheese making that allowed them to immigrate to America with enough money to buy a home and live comfortably in New York where several generations lived together in Mt. Vernon. I've been yearning to make cheese ever since I saw your book Home Cheese Making a year ago in my Good Cook book club magazine, but I didn't know why. I have always eaten cheese, yogurt, drank milk and kefir, once I discovered it, except for a short lived period of vegetarian (vegan) life that in the end left my body wasting away. I didn't know this history about my family until I told my dad my husband's nickname for me is cheeseasaurus. I've had "new agey-hippie" types for decades deploring me to get off dairy products; some even diagnosing me with deep seated mother issues because of my love of dairy. Well, what a crock! Good thing I ignored them. Even my husband thought I ate way too much cheese and drank way too much milk (can there be such a thing) and finally accepted my condition when he heard of my family heritage (he is part Italian so that helped.) But, guess what?, me, the dairy eater, is the slim one in the family. I get excited every time I hear on TV the connection of calcium to slimness and the benefit of dairy to regulating blood sugar. This dairy thing is in my genes and I am so happy to be be learning to make cheese here in sunny [read HOT, probably like in Italy] Florida. The best part of this story is that it was my Italian father who bought me the two kits, Mozzarella and Ricotta, and Home Gourmet Dairy for Christmas. He has boyhood memories of his talented grandfather shaping mozzarella into beautiful animals. Well Ricki, thanks again. Writing this has me choked up, and tears are in my eyes. Happy New Year! Tonora 
Thank you very much for the swift dispatch of my Mozzarella making kit. I ordered it on Thursday and received it in the north of Great Britain on Saturday morning!!! My 2 boys (aged 9 and 6) and I had great fun making our first batch. It was amazingly easy, just following the instructions and resulted in delicious mozzarella. Nicola McMeekin PS Our dog enjoyed drinking some of the resulting whey, the rest will be used in bread making! 
I placed my order for a cheese making kit on Thursday afternoon from Mesa, AZ and by Saturday afternoon I was already enjoying my first batch of fresh, homemade mozzarella. Thank you for the great service and the great products. You can count on me being a loyal, steady customer. Thank you very much, Michael 
We just made our first batch. This is One of the most impressive things that I have ever done. I am not a cook or claim to have ANY kitchen skills, none necessary for this excellent product. I am going to pass the word around about this fabulous product. We give this product 2 big thumbs up. The online tutorial is definatly helpfull. Im so happy with your product. Thanks for everything. Rob Gigliotti 
Thanks a million for everyhting you offer for cheese making! There's just nothing like warm, home-made mozzarella! Especially for missionaries in the bush of Chad who can not get any type of cheese. It even works with our powdered milk and tasts fantastic! I'll never go anywhere else to get my cheese making products. -Charity Szobody from Chad 
I finally made the Mozzarella last night and although it is not perfect, I think for a first timer with no experience or training I did pretty darn good, or as we would say in the Bronx, "I done good". The texture was softer than any mozzarella I buy and although it squeeked on my teeth (funny no?) it was not rubbery at all, not at all which is what I feared. I also was a bit timid and think I should have done one more heating in the microwave (I did about 5 or 6) and should not have been so timid to stretch it. But after I let it sit in cold water for about 1/2 hour and sliced it to taste (I do not like it salted although I salt it to serve) and poured a Sicilian E V Olive Oil I use for raw dribbling (not cooking) and a tiny sprinkle of salt and it was luscious. I also attempted to make ricotta with the remaining whey the way it is traditionally made and I did but it was only about 1/4 cup and I see why it is not worth it in that way but rather to use milk to get a full amount. But honestly , I would not make ricotta, I would just buy it. But I certainly would make mozzarella. Thank you so much. You have no idea how happy I am to do something I have always wanted to do and find out it really is not all that difficult if you time it all right. I only wish I had noticed that there are photos of you making mozzarella on-line. I only just noticed that today. It would have helped more. Again thanks and hoping to order more stuff as I progress. Sincerely, Robert C.
Hey Ricci, thank you so much for the great kit. I made the mozarella today, and it was DELICIOUS. I love making my own pizzas, and I know the cheese will be GREAT on it. Also, since I like it so much, I am being filmed for a segment on WB33 (local news) about, Kids on the move, and I will be featured for cooking. I would like to let you know that I will be happy to use the cheese I made from your kit on the pizza I chose to make for them. I love making pizzas and cooking in General (I got on Food Network for this actually) and I have something else I can cross off my list of things to try, I have made cheese. Now, I am going to get some lipase powder to try that out, and move on to some hard cheeses, I can not wait to try homemade paremesean cheese. Well I am rambling now, so I will stop, I just wanted to thank you for a great product. 
I would like to say that my Homemade Mozzarella kit has been an absolute joy to use. My family thinks I am a magician because of all the great cheese I have made since I got my kit. It is great!  
Just wanted to send you a note of thanks for the prompt shipment of the Mozzarella Kit. I teach three foods class in High School and we made the cheese on Weds. The students loved the experience--some thought it was gross when the curds seperated from the whey but no one burned themselves and the lab was a success! Tomorrow will be the real test--they are putting it on pizza! Thanks again. Sincerely, Sarah Clark 
HI! I recently received my mozzerella making kit in the mail from you and I just wanted to drop you a note thanking you for such a wonderful product! I never tried anything like this before but once I finally got the courage to make my first batch it was so easy I was shocked! Everything worked just the way you said it would and the mozzerella turned out perfectly, it was delicious! Thanks again!
Dear Ricki, I received my Mozzarella kit in Portland, Oregon just two or three days after I ordered it. Thanks so much for the prompt service. My very first batch turned out WONDERFUL. During the past four weeks, my two little daughters and I have made almost twenty batches of cheese, modifying the recipe a little each time. Every last batch has turned out good, and through trial and error we've learned to make cheese of varying textures and consistency. We've even discovered how to make a soft, spreadable, flavorful cheese that tastes fantastic on crackers. What a fun, wholesome family activity. Thank you for sharing this with us. Daniel Chiara, DMD 
Dear Cheeseheads, What a blast! I got my basic ingredients to start making cheese yesterday, after I had already gone to the dairy for my weekly purchase. Of course, I went back again, and bought a gallon of whole (not homogenized) milk, and quart of half and half. I have to tell you, making mozzerella and mascarpone is instant gratification. I have been making sour dough bread for the past two years. Learning how to make consistantly good bread from sour dough is not instant gratification, even with very good books. I launched into cheese making last night, and told myself if it came out okay I would serve it at the party planned for today. Well, the cheese was great. It is so easy to make with Rickis directions from her book, and the fresh milk from the dairy must make a huge difference in the quality of the cheese. By the end of the party all the mozzerella was gone, and all the guests, including many small children, agreed that this was excellent cheese. I can not wait to make mozz with kids; it is cheese from milk before your eyes. Recently I was shopping at Sur La Table in Chicago. They retail food-grade silicone hand mitts. I used these instead of rubber gloves to knead the cheese; I think the material is probably more stable in hot temps than rubber of rubber gloves. Thank you very much for the excellent instructions and products. Andi Faulkner. PS. Most of the mascarpone is gone too: my guests liked it on the sour dough brioche.  
I just wanted to say thanks for getting my first order out quickly so that we would have fresh cheese to serve at our holiday party. It was the first time that I attempted to make cheese...your mozzarella cheese recipe turned out great! I made one batch and I did not stretch as much and kept it in the whey and used later on top of fresh tomatoes with basil and balsamic vinegar (yum) and then I made a ball to grate and use on my home pizzas that I make with my own fresh dough...and I also made a Rope String that I added spices to and then rolled it and braided it...It tastes better then the one that I buy at the store for 9 bucks and mine is twice that size! I can not beleive how easy this was, you may have thought I was making cheese for years...Currently, I have 2 batches of Fromage Blanc hang drying...Added spices to one of them too, I cant wait to spread on crackers and bagels..Again thanks so much! I am eagerly awaiting our cheese press and ingredients to make hard cheese. It looks like we will be keeping the cows busy! Ed Kopczynski 
Dear Folks and Ricki in particular, Your company is the best mail order company I've ever dealt with. You almost feel like family. And a fun family at that! Somehow you manage to mix that all in with professionalism and quality. Good Job! I started making your mozzarella a couple of years ago. The first attempts were so successful that I dove right in and bought 100 rennet tablets. Things started going downhill after that. Sometimes I was successful, othertimes not. Very frustrating!!! We had a goat freshen a few weeks ago so I thought I would try again. I was so excited to see that you had a new recipe. I could hardly wait to get my copy. In fact I could not wait so I decided to try my hand at the old recipe. Instead of using the microwave as I had always done previously, I used the stove method. That night was a breakthrough for me. I finally knew that I understood Mozzarella! I had almost wished that I had not ordered your recipe. That is...until it came. Wow 30 minutes! It really did work! It is awesome. Only one problem...we eat it up tooooo fast! I really can not thank you enough. We have allergies to cows milk and also to mold. Goats milk mozzarella is a blessing for us. Thanks again, Terry Hatt, MI 
I have just received my 30 minute mozzarella and ricotta kit and have made my first batch of mozzarella. Apparently the instructions are vitually fool proof because the very first try came out superb!!! Being of 100% Italian stock, cheese is not merely a food item, but, an essential of life!! I will catagorically state that even my first batch of homemade far outshines the plastic wrapped, hockey pucks that claim to be mozzarella. Thank you for the return to my youth with this wonderful kit! Matteo Lepree, Tucson, Arizona.
Thank you so much for having the know how and kits to get me started making the Mozzarella, holy cow I have been having a ball. The last batch I made was garlic & basil mozz, then I made the pizza dough and we had a wonderful pie!!!! Sherrie Miller,TN
I just ordered your Mozzarella and Ricotta cheese making kit and made my first batch of Ricotta last night, it seemed to work perfectly. I made Mozzarella this morning, It is really fun! I made cannelloni last night using both the Ricotta and Mozzarella and they both tasted great! Beth 
Just a quick note to tell you how impressed I am with the 30 Minute Mozzarella Kit. I have taught this subject to my students for 10 years with mixed results. Yesterday all 20 students produced perfect product. Congratulations on a wonderful idea and product. Timothy Brown, Chef Instructor of Culinary Arts 
Nice Kit idea, I had to use it on a project and commend you for its simplicity and great taste. I had your Mozzarella recipe sent to my house, I am a collage student and I had my sister try it. She was thrilled, she said it worked beautifully. Thank for the recipe. Daniel Swick 
Wow, I can not beleive I made Ricotta. Even after all I had to read about how easy it was to make Ricotta, I still was a bit skeptial. But now I am a beleiver. I just made my first batch and it is wonderful. And soooooo easy. Thank you for the wonderful kit I ordered and the instructions. Sincerely, Celesta Carlson 
Last week I made Ricotta cheesecake with cheese I made myself! It was out of this world. I shared it with my coworkers who were very impressed. Thank you very much, even if you do not have time to write back, I love my cheese! Sincerely, Rebecca Hassell, FL 
We received our Mozzarella Kit last week. Thank you for the prompt delivery. My family is having so much fun making the cheese. We keep having to send my husband to the store for more milk. Thanks. The Freeman Family 
Ricki Thanks, I never thought Mozzarella could be so easy and fast. I have watched Rosengarten and Emeril on FoodTV using the old fashioned asbestos fingers in HOT water to make it. Takes hours. I bought a gallon of whole milk at the local egg dairy for $2.19 and in one hour I had the best looking, best tasting ball of mozzarella I have ever had anywhere and I have worked in NYC and my wife in Brooklyn and I am an Italian. I can not wait till she tries it, she does not know I bought your kit last week. My thanks to your products and methods again, Ricki. Jim Wheater. 
Hi, Just thought I would drop you a note to tell you how successful I was with my first attempt at cheesemaking. I got the Mozzarella kit (fast delivery time too) and tried the new recipe. Fantastic! It worked exactly as described and produced a nice cheese, which I used on pizza. That was with whole milk. The next day I tried it with a half gallon (cutting all recipe amounts in half) with 1% milk. Much to my surprise, this was even better! (it required a bit more salt to taste) and was stringy when melted and tasted great. Next I am going to try the more involved recipes, using all the cool stuff that was included in the kit, for the full cheesemaking experience. Thanks a lot for making your kits so easy to use. Tim
It has been just a few short months since I first ordered supplies from your company. The two recipes I have tried thus far are the Queso Blanco and the Mozzarella from the Mozzarella kit. My wife is originally from the central Andean plateau of Columbia, Pereira Columbia. In that coffee and agricultural region Queso Blanco (farm cheese) was what my mother in law served me daily for breakfast. Your recipe replicates the many delicious breakfasts I enjoyed. Needless to say, my cheese is a hit with my relatives now living the US. Now: to the mozzarella. My wife and I are members of the local Italian-American club. Kens Mozzarella (mine, but your recipe) with fresh chives from my garden have been the rave of the club. The folks who praise me the longest and loudest are the native-born Italians. My cheese transports them back to their beloved roots. I love their response; when I serve it they reciprocate by keeping my wine-glass filled to the brim. But the most important aspect is the pleasure you have brought me. I can not only take pride in my accomplishments but I have the pleasure of eating and enjoying a real cheese and a damn good one at that. May your company prosper and you and yours have a very wonderful holiday season and a most glorious New Year. Ken 
I am very new to cheesemaking, however every recipe that I have tried of yours has yielded commendable results. Even with the success at other types of cheeses, I was not going to try Mozzarella. It appeared too hard. Since receiving your Mozzarella made easy instructions I have tries it twice. The first time I was on lunch from work and thought, what the heck, give it a try. I did not read very well and did not add the citric acid until the milk was already warm, immediately before the rennet. The milk curdled in fine grains and could not be gathered into a mass, so I drained it and put the curds in a glass bowl in the microwave continuing on. I did the required heating and stirring and amazingly it stretched and became cheese taffy. The other time I headed the lessons learned and simply forgot to dissolve the rennet, so I substituted liquid rennet and carried on. Everything happened as it was supposed to amazing my best man and his buddy who were sitting at the counter in the kitchen giving un-needed commentary. The results both times were satisfying &I can not help but think this would be a wonderful teaching tool for young children that would combine chemical reaction with a practical result using a cooking method most seven year olds could handle.
I just made my first batch, 1/2 a batch actually and it came off without a hitch. I just spent the last three years on Naples and this is very close. I only microwaved it once for 30 seconds and the texture is just about right. Short of milking buffalo, which surprisingly enough I don't own, this is some good stuff. The Caprese was great!! Just for general info, this was my first ever attempt at making cheese. John
Hi, just received my first Mozzarella cheese kit, I can not believe it. I actually made the fresh mozzarella cheese! Thanks for the great kit and easy to follow recipe. It was easier than I thought it would be. I can not wait to try other cheeses. Yolanda 
Dear Ricki and company, just a quick note to thank you for your prompt response to my order and questions. I have already used my cheesemaking kit twice, and each time the mozzarella has barely enough time to cool before it is eagerly eaten. We are hooked ! Thanks again. Ina 

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Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen

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Phone (413) 397-2012  Fax (413) 397-2014
Store Hours: Monday-Friday 9am-4pm EST
We are out for lunch from 12:00pm-12:30pm EST

   

Click here for our Return/Exchange Form

Many of our products are assembled by American Veterans in Leeds Massachusetts, for more information please click here.