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 112 Reviews
    Rating:

    Pros:
    Cons:
    From: Saskatchewan Canada

    Mrs Drake.

    Such a great product. Fun to learn for the whole family.

    Rating:

    Pros:
    • Includes everything
    Cons:
    From: Utah

    Liked this

    I got this and found the instructions easy to replicate

    Rating:

    Pros:
    • Easy
    • Affordable
    • Fun
    Cons:
    From:

    Easy to use

    I've just started making cheese - this kit was a great start, easy to use and affordable

    Rating:

    Pros:
    Cons:
    • No cons
    From: Derry, NH

    Definitely worth buying!

    I LOVE, LOVE, LOVE this kit! I bought it for the first time when I was new to making cheese, as it seemed like an easy way to start. The mozzarella it produced was delicious and soooo easy to make! It was so much fun I brought to school and made it with my first graders. They were mesmerized, and a new tradition. Was born. Now I make it with my students every year. This also makes a great gift for for

    DIY friends and family members, or even as a child's birthday gift (for kids 6 and up to make with adult supervision).

    Rating:

    Pros:
    • simple
    • fun
    • user friendly
    Cons:
    • wanting for more
    From: MICHIGAN

    Cheesemaking Kit

    This is where my cheesemaking journey began! We had a girlfriend gathering and we made cheese!! Oh what fun for young and old!

    Rating:

    Pros:
    • Fun
    Cons:
    From: Massachusetts

    Great gift!

    I have given this kit several times. Folks loved it and all were successful. Inspired to continue making cheese.

    Rating:

    Pros:
    • Quality
    • Price
    • Packaging
    Cons:
    From: Phoenixville, PA

    Easy Cheese!

    A wonderful, wonderful intro to cheese making! The instructions are easy to follow and everything is nicely packaged.

    Rating:

    Pros:
    • Value
    • Directions
    • Easy
    Cons:
    • Didn't have gloves
    From: Hertford, NC

    Exceptional Kit

    This is an excellent kit for beginners like I am. The directions were easy to follow and the ingredients were exactly as promised. A+

    Rating:

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    From: NY

    So much fun.

    I love this kit. It's so simple and easy to follow, I've done playdates for toddlers and preschoolers showing them the magic and miracle of cheese. It's super easy and produces delicious results every time.

    Rating:

    Pros:
    Cons:
    • none I can think of
    From:

    Goats Milk Cheese

    Love my cheese, so much fun making it.

    Rating:

    Pros:
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    From: Dillsburg, PA

    YUUUMMM!!!

    We loved the simplicity of this recipe. Tasty fresh mozzarella is great!

    Rating:

    Pros:
    • complete kit
    • easy to make
    • fresh mozzarella is the Best!
    Cons:
    • none
    From: Minnesota

    dairy-licious cheese

    I wanted to make cheese for some time and I am so happy I found cheesemaking.com! I ordered this cheese making kit and made my first cheese, it was fun, easy and delicious. I have made mozzarella many time now for family and friends.

    Rating:

    Pros:
    • Easy! Fun.
    Cons:
    • Non-resealable bags
    From: Michigan

    Best Christmas present ever!

    I found this kit online, and sent it with a hint to my husband. Being a smart cookie, it turned up under the tree last year! It sat there for a few months, because I was nervous about the potential for disaster. Finally one weekend I brought home milk, opened up the kit and actually read the instructions. The instructions were clear and well written, and included photos of what the steps should look like. I jumped in, and while there were still some nerves because my curds didn't look quite the same as those in the photo, it all came together beautifully. I was so inspired by my homemade fresh mozzarella, I threw in the Italian Feather bread dough, and we had a homemade veggie pizza for dinner that night. Rave reviews from the hub, and many positive comments on the photo I posted on Facebook that night. Loved the kit so well I recommended it to my support group. Can't wait to hear back from them on how theirs turned out!

    Rating:

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    From: Tx

    Great starter kit

    This was my very first cheese. The kit has everything you need and great, easy-to-follow instructions. I've made it many times since and it's always good!

    Rating:

    Pros:
    Cons:
    From: Spring, TX

    Great Kit!

    We are homesteaders and I teach a self reliance class on the weekends. One of my units is on cheese making. I use this kit to teach people how to make cheese it home, and it turns out great every time!

    Rating:

    Pros:
    • Good cheese
    • great value!
    Cons:
    • Not enough cheese - haha
    • just kidding!
    From: Boston

    Saved my marriage!

    Nothing has brought my family closer together than Pizza Fridays! My husband and I make the mozzarella cheese every week and our kids just love it!

    Rating:

    Pros:
    • Ease of process
    Cons:
    • stretching must be done properly
    From: New England

    Makin' Da Cheeeeeeese !! :)

    I've wanted to try this FOREVER, was held back by worry that it'd be too complex for me to fool with. When I finally did buy this kit I still let it sit in the pantry for many weeks before I got up the nerve to try it. ( BUT I put the rennet in the freezer when it arrived) Honestly, it couldn't be any easier ! I was just astonished by that and now have the confidence to progress to making other dairy products. It's straightforward, easy to understand and if you just stick to the directions you'll be rewarded with a lovely yummy mozzarella you can tell your fam & guests YOU made yourself ! People act like you've re-invented the wheel when you tell them you made the cheese. :) It's FABULOUS :) I highly recommend this kit to anyone who's feeling a bit intimidated by cheesemaking but wistful about the idea of it---you'll be gratified with your results. Happy Cheese to you !!!

    Rating:

    Pros:
    • Easy
    • Freshest
    • delicious
    Cons:
    • I didn't know sooner
    From: Morehead City, NC

    EASY CHEESY!

    I was given this kit as a present after stating that it must take forever to make fresh cheese. Boy, was I wrong! In less than an hour, I had the freshest, most delicious mozzarella that I have ever tasted! I love this!

    Rating:

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    From: Palmyra, NY

    Great for Beginners

    This kit was my first attempt at cheesemaking, and it made the process so simple and straightforward. My young daughter was even able to help me. With all of the ingredients - minus the milk, and clearly written instructions, this kit will start you on your cheesemaking adventures, and give you enough confidence to keep going. It doesn't hurt that the cheese tastes great too!

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    From: Bothell

    I never knew that cheesemaking was so easy!

    I LOVE this kit! It took me awhile to get up the courage to try it, but when I did, I was so impressed! I bought whole milk from my local grocery store and in a few hours I was eating my own homemade, wonderful mozzarella cheese! I probably shouldn't be so proud of how it turned out as you have done all of the hardest work for me by compiling all of the necessary tools and giving instructions, but I have to tell you, I DO feel proud. :) Great job, guys!

    Rating:

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    From:

    Great product

    Very happy with my kit. First time making cheese, found the kit's instructions easy to understand. Had a great time making cheese with my kids! Can't wait to order my next package, everything arrived in full and quickly.

    Rating:

    Pros:
    • Value
    • Quality
    Cons:
    From: New Mexico

    Great Kit for Beginners

    Easy to work with, fun for family projects.

    Rating:

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    From: Alaska

    Great Place to Start

    If you're looking for a place to start with cheese making, this is it. It's fast; it's fun; it's easy. Oh, and it's delicious! I haven't mastered hard cheeses yet, but it's pretty hard to screw these up. On the occasions when they are less-than-perfect (spreadable mozzarella, for instance), they're still delicious. This kit makes a unique and festive gift.

    Rating:

    Pros:
    • Easy
    Cons:
    • We eat it too fast
    • never enough on hand
    From:

    So easy to make

    I thought making cheese was so much harder. I bought this kit and I am hooked, I make fresh mozarella at lease once a week! It's as cheap as a gallon of milk! I love it!

    Rating:

    Pros:
    • Easy
    Cons:
    From: Vermont

    30-minute Mozzarella and Ricotta Kit

    This worked very well even though we did not have raw milk available at the time we first tried it.