Ricki's Basic Cheesemaking Kit
Make your own farmhouse cheddar, gouda, Monterey jack, feta, cottage cheese, colby, parmesan, and ricotta cheese with this handy kit! Includes ingredients and supplies to make 10 two-pound batches of cheese. Requires a wee bit more effort and patience than the Mozzarella & Ricotta kit, but still a fun and easy thing to do in your own kitchen!
Choose from farmhouse cheddar, gouda, Monterey jack, feta, cottage cheese, colby, parmesan, and ricotta cheese.
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 include: Basket Mold, Vegetable Rennet Tablets, Mesophilic DS Starter, Thermophilic DS Starter, Dairy Thermometer, 1/2oz. Calcium Chloride, 1 yard Re-usable Cheesecloth, and Recipe Booklet.
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.