Happy Cheese Makers Since 1978
$24.95
$24.95
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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.

    NOTE ABOUT MILK: Use the freshest milk you can find (usually something semi-local). Milks pasteurized above 170F can be problematic for curd formation. If you see problems with curd formation, we recommend contacting the dairy and asking about their processing temps.

    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 potquite 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.

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

    Based on 76 Reviews
    Rating:

    Pros:
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    From: Arvada, CO

    This kit has all you need to make mozzarella

    A great way to get into cheese making! Made my first batch today. It was fun. Next batch will be even better following the hints in the little "how to" book included with the kit. Just be sure to thoroughly clean and sanitize your equipment before you start.

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    From:

    cheesemaking kit

    I have been wanting to try and make cheese for a while now and your company was highly recommended, I got my kit and was not disappointed at all. Best thing I have done in quite awhile now. Thank you for a great product.

    Rating:

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    From: Pinellas Park

    First try not so good

    Followed the instructions to the letter including watching the the YouTube video and all I got was hot curds. At no point did the curds ever come together to point of stretching. I will give it another try but I have my doubts.

    Rating:

    Pros:
    • Easy
    • family fun
    Cons:
    From: Reedsburg

    EZ & Fun

    Very Easy. kinda messy, but a great family project with my 8 year old. WE did a modified pasta filata, but she loved folding/stretching the cheese. Haven't had it on pizza. Not enough left. Next batch.

    Rating:

    Pros:
    • easy to use -complete-handy
    Cons:
    • none
    From: VineyardHaven, MA

    Mozarella and the book

    I recently bought the Mozzarella kit. I have made recipes from the book which are excellent. The book gives enough information that you don't need a kit but the kit is handy and everything is there so I think it will be very helpful. I just need to travel up island to get the raw milk as my grocery store only sells ultra-pasteurized.

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    From: Great Falls, MT

    Perfect way to get started making cheese! This kit really takes the mystery out of cheese making. You also get so much bang for your buck. I have literally saved hundreds of dollars making some of these products versus buying them at the store.

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    From: Boxborough, MA

    Great intro to making cheese

    Recommend this to anyone who wants to get started with cheesemaking. Fun and easy.

    Rating:

    Pros:
    • quantity
    • instructions
    • ingredients
    Cons:
    From: Boston, MA

    Great intro to cheese for young family members

    I bought this to make mozzarella with my ten-year-old nephew. It was pretty easy to follow the instructions and the cheese turned out really well. The ricotta recipe came out nicely, too. I'd definitely say this is a good start.

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    From: Milwaukee, WI

    Have you tried the pizza dough?!

    I made mozz... ricotta and pizza dough one night and made the best pizza I've ever had!

    Rating:

    Pros:
    • price
    • quality
    • complete
    • fun
    • gift-giving
    • cute packaging
    Cons:
    From: Michigan

    30-Minute Mozzarella & Ricotta Cheese Making Kit

    Fantastic beginner cheese making kit... 'whey' too much fun for kids and adults who need a little inspiration and how-to to begin their cheese making journey! Love that the kit contains everything you need to make both cheeses! An easy 'starter' cheese!!

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    From: Fayetteville, AR

    Good Intro Kit to Cheesemaking

    Great introductory kit for cheesemakers - it's how I started! Not a fan of the rennet tabs, but it's really the only solution for a long, non-refrigerated shelf-stable kit. Easy to use instructions for making simple cheeses. Just remember: don't use ultra-pasteurized milk!!

    Rating:

    Pros:
    • Easy
    Cons:
    From: Loganville

    Great

    I love this kit it makes it so easy that even I could make cheese.

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    From:

    Great intro to cheese making!

    I thought this was a great introduction to cheese making. Lots of support available if something goes wrong. There is something very satisfying knowing how something is made and making it yourself!

    Rating:

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    From: Toronto, ON Canada

    Great delivery

    I just received my 30 Minute Mozzarella and Ricotta kit in the mail and I am very excited to try it out! Great deliver time. I must say that the purchase, shipping and delivery process has been a breeze. So far this company has been very impressive.

    Rating:

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    From:

    Simple kit I enjoyed using, I suggest adding a before you get started section to the product info on the web site. One I received the kit I wanted to get started right away! Instead I ended up driving around almost all day going to different stores to find the right type of pots, spoons, etc, needed to make the cheese.

    Rating:

    Pros:
    • ease of use
    • tasty
    • quick
    Cons:
    From:

    Fabulous!

    I love this kit! I bought it with my daughter who is 3 and we made ricotta - last minute - for lasagna - company was on the way and we didn't have any in the fridge.



    I remembered the kit and it was so simple - quick and DELICIOUS



    Saved our party!

    Thanks

    Rating:

    Pros:
    • Cheap
    • Easy
    Cons:
    From: Arkansas

    I just got this kit and made the mozzarella cheese twice the first time didn't go very well, so I changed the milk and used distilled water and it turned out great and tasted great. You tube has great videos on how to make it if the instructions are a little hard to understand. I love this kit!!

    Rating:

    Pros:
    • Fresh inexpensive mozzarella!! Love it.
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    From:

    A great gift.

    I bought this for my youngest son for a Christmas gift as he had said he thought it would be interesting to make cheese. we've had a great time doing this. The instructions were clear and easy to follow and the cheese turned out great.

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    From:

    starter kit

    This was a great starter kit got me going now all I do is make cheese

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    From: Central Illinois

    Marvelous MOZZARELLA!

    My husband's family is from Italy and have made their own mozzarella for years. How surprised were they when I brought out my mozzarella from this kit? They LOVED it! Now I can make mozzarella any time I want (and the family asks for it often). I like that I can make it fresh quickly and easily.

    Rating:

    Pros:
    • Ease of use
    Cons:
    • Wish we had raw milk in Hawaii
    From: Kihei, Maui

    Ricottissima!

    We haven't stopped making ricotta from the moment the kit arrived. Goat milk, cow's milk, all outstanding. We even made a goat-like Boursin. Yum!

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    From:

    Great Beginner

    Make mozzarella for the first time last Sunday. So easy it was unbelievable. Great product Great Service

    Rating:

    Pros:
    • a nice little start on equipment
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    From: WI

    Cheese making kits

    I really enjoyed using the kits! It was/is really nice to have a start on equipment and recipes too. I had fun making the cheese and the family liked it. I did like the idea from another reviewer that stated "to watch a Youtube video". Maybe that just makes it easier for us auditory learners, it makes the directions easier to understand. Also you can't help but fall in love with this family and friend of cheese enthusiast!

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    From:

    Mozz 30 minute

    Wonderful product! Very easy!!! Cheese very tasty.

    Rating:

    Pros:
    • Clear directions
    • quality
    • complete kit
    Cons:
    • not simple to make
    From: Las Vegas

    Great product

    I used this kit for my first attempt at making cheese, Mozzarella. The cheese came out great, the entire family loved it. The steps are clear and easy to follow. Cheese making is not easy, yet if you can follow directions, read the entire directions before getting started, have plenty of counter space and set up before starting, you will be able to accomplish the art of making your first batch of cheese too.