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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 (E4), 1yd re-useable Butter Muslin (U2), 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.

    **You may want a pair of gloves to help protect your hands while stretching and working the curds. They get hot!!***

    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 144 Reviews
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    Cheese Making Fun with Kids

    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.



    PS Our dog enjoyed drinking some of the resulting whey, the rest will be used in bread making!

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    Wonderful Cheese!!

    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.

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    From: MI

    Wow, Cheese in 30 Minutes!

    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.

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    My family thinks I am a magician!!

    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!

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    It was so easy I was shocked!!

    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!

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    My Students Loved Making Cheese!!

    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 separated 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.

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    I Made Fresh Mozzarella Cheese!!

    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.

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    So Much Fun!!

    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.

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    Ricotta and Mozzarella both taste great!!

    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!

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    From: TN

    Holy cow I have been having a ball!!

    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!!!!

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    From: Tucson, Arizona

    Wonderful Cheese Kit!!

    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!

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    Great Kit, Great Cheese

    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!

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    Tastes Fantastic, Even With Powdered Milk

    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 tastes fantastic! I'll never go anywhere else to get my cheese making products.

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    Two Big Thumbs Up

    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.

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    I love making cheese

    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!!

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    Foolproof!

    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!

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    Sharing this with all my friends

    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 no 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.

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    So much fun

    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!!!!!!!

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    Out of this world!

    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.

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    Amazing Mozzarella

    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!

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    I Made Mozzarella!

    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.

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    It's so Easy

    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!

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    From: Glenrock Wyoming

    Fantastic Kit

    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.

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    This is a great kit

    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.

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    Fantastic!

    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.