Cheese Making Kits and Supplies

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Mozzarella and Ricotta Cheese Making Kit - Makes up to 30 lbs. Kit contains enough ingredients to make Mozzarella 30 times using our own easy recipe! The whole process takes about 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)! 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), 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!

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Hard Cheese Making Kit - Makes up to 30 lbs. If you are a beginner hard 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 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. CONTENTS: Basket Mold (M222), Vegetable Rennet Tablets (R4), Mesophilic DS Starter (C101), Thermophilic DS Starter (C201), Mini Budget Thermometer (E6), 1/2oz. Calcium Chloride (C14), 1 yd Re-usable Cheesecloth (U1), Recipe Booklet. USAGE: Use to make a variety of eight delicious cheeses right in the comfort of your very own kitchen!

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Stainless Steel Cheese Kettle - Tri-Clad Bottom - 8.8 Quart. Cheese kettle and cover. Stainless steel cover recesses into kettle for tight fit. 8.8 quart capacity for the perfect cheese making cooking pot. heavy duty 20 gauge stainless steel construction of commerciial quality. sturdy and strong easy to grip handles. This kettle is induction ready with a 1/4 inch padded bottom made with stainless steel surrounding a center core of aluminum for even and fast heat transfer. 9-1/8 inch deep x 8-7/8 inch high.

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Stainless Steel Perforated Curd and Whey Scooper Spoon. Thirty six holes (3/16 inch each) in the bottom of the scooper spoon allow whey to drain without curd pieces falling through. Compared to using a laddle, this scooper spoon can grab more curds without them falling off th side. Blue contoured plastic handle that fits comfortably in your hand. Dishwasher safe.

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Home Cheese Making Book by Ricki Carroll. Considered to be the Bible of home cheese makers, this book may be bought by itself or as part of our Starter Special (AGSD). There are 75 cheese recipes, 25 other dairy recipes, Q&A, stories about cheese makers and lots more. DESCRIPTION: Home Cheese Making, by Ricki Carroll (278 pages, paperback) will help to take the complexity out of home cheese making. Ricki explains easily the procedures to follow from the very first batch. This book will help you understand equipment, usage, preparing starter cultures, using rennet, controlling temperature and storage of your finished cheeses. There are stories about artisanal as well as home cheese makers, recipes for using your cheeses, hints on how to cut your cheese, recipes from customers and much, much more. You will find an easy-to-follow format with illustrations, charts, glossary and a troubleshooting guide.

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Cheesemaking 101 DVD by Ricki Carroll. Ricki's Cheesemaking 101 Workshop on DVD! DESCRIPTION: Ricki Carroll in your kitchen! Now you can see it all on our popular workshop DVD. While visually answering your questions on the process of hard and soft cheese making, this DVD will also show you how to make Farmhouse Cheddar, Queso Blanco, Mozzarella, Whole Milk Ricotta, Fromage Blanc, Creme Fraiche and Mascarpone. You will also receive the complete set of recipe booklets from our kits for FREE with your purchase of this very special DVD. Approximate running time: 30 minutes.

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Butter Muslin - 2 yards - for Draining Soft Cheese - reusable. Butter Muslin for use with soft cheese. CONTAINS: 2 yards of 100% cotton, 90 thread per inch, reusable Butter Muslin. USAGE: Is used for the draining of soft cheeses. Before first use machine wash with an unscented detergent. TO CLEAN: Rinse first in cold water after use to remove all cheese particles then machine wash with an unscented detergent, may be boiled to sterilize.

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Cheese Cloth - 2 yards - Reusable. Cheese Cloth for use with hard cheeses. CONTAINS: 2 yards of 100% cotton, 60 thread per inch, reusable Cheese Cloth. USAGE: Can be used for draining large curd cheeses, lining hard cheese molds for pressing and bandaging your finished cheeses. Before first use machine wash with an unscented detergent. TO CLEAN: Rinse first in cold water after use to remove all cheese particles then machine wash with an unscented detergent, may be boiled to sterilize.

Black Cheese Wax - 1 lb - Reusable. Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax. CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloring. YIELD: One pound will wax approximately 12-20 cheeses when brushed on. DIRECTIONS: It is safest to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 120ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow. When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin (RCU2) to be reused over and over again.

Red Cheese Wax - 1 lb - Reusable. Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax. CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloring. YIELD: One pound will wax approximately 12-20 cheeses when brushed on. DIRECTIONS: It is safest to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 120ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow. When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin (RCU2) to be reused over and over again.

Yellow Cheese Wax - 1 lb - Reusable. Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax. CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloring. YIELD: One pound will wax approximately 12-20 cheeses when brushed on. DIRECTIONS: It is safest to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 120ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow. When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin (RCU2) to be reused over and over again.

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Cheese Wax Brush. When waxing your cheese, a brush is a great tool to have on hand. DESCRIPTION: 6 inch Wooden Handle with 1-1/2 inch Natural Boar Bristle Brush. DIRECTIONS: Use to wax your finished cheese. When waxing, it is always best to apply two thin coats as opposed to one thick coat. Melt wax according to package directions. Apply first coat, allow to dry and apply a second, thin coat.

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Cheese Mat - One per package. These reed cheese mats are used for air drying cheeses, particularly soft, mold ripened ones. They are also used for the turning and draining of Camembert, Coulommiers and Brie. DESCRIPTION: 9 inch x 9 inch Bamboo Reed Mat. TO CLEAN: Rinse well with cold water after use, then wash with hot water and a neutral alkaline cleanser or dairy wash. We do not recommend using commercial detergents for this product. If mat is really hard to clean you can soak in the dairy wash before giving it a good scrub. If mat still retains an odor after a good cleaning, try hanging outdoors in the sun for awhile, this is the traditional method used in Europe.

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Cheese Coloring - 2 oz. This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your cheese and ice cream. Most cheeses will yellow slightly in the aging process, but if you want a strong yellow color this is for you. CONTAINS: Water, Annatto, Potassium Hydroxide, Castor Oil. DIRECTIONS: To add a warm cream color to winters milk or pasteurized commercial milk, it takes about 20-30 drops (.2-.3 tsp.) per gallon of milk. To produce a highly colored cheese it can take 5-10 times this much. Always add before Calcium Chloride and Rennet. Dilute color with soft or distilled water. Always keep color out of contact with salts.

Star San Sanitizer - 8 oz Bottle. Star San is a broad spectrum, non rinse, food grade acid sanitizer. This product is ideal for home cheese makers looking to cut down on the possibility of contamination during the cheese making process. STAR SAN will keep your equipment, surfaces and tools sanitized for daily use and is not affected by organic materials. STAR SAN is effective against E. Coli and Staphylococcus Aureus. ACTIVE INGREDIENTS: Dodecylbenzenesulfonic Acid - 300ppm and Phosphoric Acid - 780ppm (When diluted according to manufactures specifications). USAGE: Please read all directions and safetly precautions listed on the container before using. All surfaces should be cleaned and rinsed before sanitizing with Star San. Dilute 1/5 ounce STAR SAN in 1 gallon of water. After 1 to 2 minuets contact time, your equipment will be sanitized. Remove from solution and drain, but do not rinse. Prepare a fresh solution daily, or more often if the solution becomes soiled or dirty. Solution may also be used in a spray bottle for items that cannot be immersed in water. Be sure to wet surface thoroughly with Star San and allow to dry before use.