Happy Cheese Makers Since 1978
Price: $69.95
$69.95
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    This kit is for novice cheesemakers and success is guaranteed!! With it, you will be able to make 12 varieties of soft fresh cheeses and other dairy treats, such as Cream Cheese, Sour Cream, Yogurt, Fromage Blanc, Creme Fraiche, Mascarpone, Lemon Cheese, Herb Cheeses, Buttermilk, Kefir, Panir, Queso Blanco.

    Included in the recipe booklet are easy instructions for making these cheeses with the Yogotherm, as well as many great recipes for using these cheeses in cooking. (The Yogotherm in this kit is BPA-free.)

    This kit will make up to 30 pounds of cheese PLUS 40 pounds of other dairy products! 

    CONTENTS: Yogotherm (E69), Mini Budget Thermometer (E6), 2yd Re-Usable Butter Muslin (U2N), Fromage Blanc DS (C20), Ricki's Sour Cream DS (C30), Creamy Yogurt DS (Y3), Buttermilk DS (C21), Kefir (C45), Creme Fraiche DS (C33), Herbs De Provence 2oz (H1), Recipe Booklet

    Allergen Note: the H1-Herbs de Provence and the C45-Kefir culture contained in this kit are processed on equipment that also processes peanuts and treenuts.

    USAGE: Use to make many different soft cheeses and yogurt.

    STORAGE: All cultures should be stored in the freezer and will keep up to two years if stored properly. Herbs de Provence can be kept tightly sealed in its package in a cool, dry, dark place.  


    When you buy this all in a kit you are saving
    $27.55!


    I have been having a blast with the Gourmet Home Dairy kit -- the kefir makes terrific cheese, and I use the whey to make beet kvass as mentioned in Sally Fallons cookbook, Nourishing Traditions it is divine. The fromage blanc has been a major hit with family and friends who have tasted it, and I am trying out the fromagina, now. Creme fraiche and sour cream -- wow. Even the buttermilk has been tasty, this from someone who has not been a big fan of the commercial stuff. Elizabeth Murphy, NJ  
    Overall Customer Rating of 2 Reviews:
    NJ

    So much fun

    Rating:
    Pros:
    Cons:
    I have been having a blast with the Gourmet Home Dairy kit -- the kefir makes terrific cheese, and I use the whey to make beet kvass as mentioned in Sally Fallons cookbook, Nourishing Traditions it is divine. The fromage blanc has been a major hit with family and friends who have tasted it, and I am trying out the fromagina, now. Creme fraiche and sour cream -- wow. Even the buttermilk has been tasty, this from someone who has not been a big fan of the commercial stuff.

    Directions ask the impossible

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    I just got the kit and brought home a gallon of milk specifically to make the fromage blanc. I followed the directions and heated my entire gallon of milk to 86F, but then the directions say to add the warm milk to the yogoterm, but it won't hold an entire gallon of milk. Considering that I purchased the fromage blanc cultures and instructions in a kit with the yogotherm, this volume mismatch seems like a major oversight.