Happy Cheese Makers Since 1978

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Price: $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.

    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 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

    Overall Customer Rating of 26 Reviews:

    This kit blew me away

    Rating:
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    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!

    Unbelievably easy

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    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!

    Great Mozzarella

    Rating:
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    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!

    Wyoming

    Fantastic Kit!

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    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

    I'm Thrilled

    Rating:
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    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

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