If you are a beginner cheese maker then this is the kit for you!!! This kit makes eight delicious, homemade cheeses: Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Parmesan and Ricotta.
With this kit you will be able to make 10 two pound batches of cheese.
With a little effort and a lot of fun, you can make your very own preservative free cheeses! Start now and make this a family tradition. Our kit comes with detailed recipes, demystifying all the steps in the cheese making process.
DO NOT FORGET TO ORDER WAX WHEN ORDERING THIS KIT.
The included basket mold is an ideal mold for
soft and hard cheeses. For the harder cheeses, simply use an inverted
small plate or large jar lid as a follower/pressure-plate to spread the
weight evenly over the top surface. If you are trying to find a follower for this mold we suggest checking out our stainless steel separating disc, we have found it to work well when pressing.
A weight of 3 to 20 lbs is the working range
for this mold.
CONTENTS: Basket Mold (M222), Vegetable Rennet Tablets (R4), Mesophilic DS Starter (C101), Thermophilic DS Starter (C201), Dairy Thermometer, 1/2oz. Calcium Chloride, 1 yard Re-usable Cheesecloth, Recipe Booklet
USAGE: Use to make a variety of eight delicious cheeses right in the comfort of your very own kitchen!!!
STORAGE: Rennet tablets, mesophilic culture and thermophilic culture should be stored in the freezer. Rennet tablet will last up to 5 years and cultures will keep up to two years if stored properly. Calcium chloride should be stored tightly sealed in a cool, dark place.
Q. Just purchased your Basic Cheese Making Kit - can't wait for my first batch! My daughter is very lactose intolerant and I'd like to know if I can make all of the recipes easier for her to digest. She does well on goat cheese so can I use goat milk for all the recipes or do some of the naturally have less lactose? Thank you for your help!
A. Goat milk works for those lactose intolerant to some degree because it is an easier milk in general to digest. The cheese making process though does remove the majority of all lactose when making harder aged cheese. Goats milk can be used for most of the recipes in Ricki's book.
Q. I am attempting to make the
Farmhouse Cheddar recipe
from Ricki's book and I am unclear about the first two steps: 1) Heat milk to 90F. 2) Add starter culture. Stir in well and leave the pot where it can maintain its temperature for 45 minutes.
I keep the temperature
at 90 degrees
the whole time during these steps?
A.Yes, you do need to keep the temp at the directed culturing temp the
entire time. These bacteria are very temp sensitive and will slow down
if they cool too much.
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