It is fun and easy to make cheese at home. With some milk and a few simple ingredients you can enjoy fresh cheese right in your own kitchen.
Go from fresh milk to stretching mozzarella in approximately 30 minutes. You can also make fresh whole milk ricotta!
This kit comes complete with ingredients and equipment to make 8 different types of cheese, including Farmhouse Cheddar, Gouda, Monterrey Jack, Feta, Cottage Cheese, Colby, Parmesan and Ricotta.
Simply add cream, tartaric acid, drain and enjoy fresh mascarpone in your own kitchen.
Rennet is an enzyme used to coagulate milk, in order to form a thick curd.
Derived from the stomach of a calf, lamb or goat while their diets are still limited to milk, this is typically 90% pure chymosin.
Made from a type of mold (Mucur Miehei). However, even though it is derived from mold, there is no mold contained in the final product. It is an equivalent to chymosin and works equally, but is not animal derived.
Yogurt and butter are easy to make and more economical than comparable store bought alternatives. With only two ingredients, milk and culture, homemade probiotic rich, high protein yogurt helps you step away from commercial additives. From sweet to tangy, make it just the way you like.
A rich, delicious yogurt with a wonderful tangy flavor. This yogurt is an heirloom type culture and can be re-cultured, if desired.
Makes a thick, old-fashioned New England Style, Buttermilk.
A delicious, creamy yogurt that is simple to make and wonderful to eat.
Makes a rich, creamy drink with a bubbly effervescence which may be sweetened with honey or maple syrup to produce a refreshing and nutritious dairy treat.
A sweet and creamy yogurt that is simple to make and wonderful to eat.
Cheese cultures are combined, single strains of bacteria that were isolated many years ago from specific cheese makers who were producing the best cheese.
Creates a rich and creamy tasting fresh cheese from goats milk.
Add to light cream for a sweet and delicious cultured treat. When drained slightly, it will become a thick and creamy Mascarpone.
A Mesophilic type culture that adds a buttery flavor to a variety of soft cheese and cultured butter. Produces a small amount of carbon dioxide gas, which make it a great choice when a lighter textured cheese is desired.
Can be used to make Cottage Cheese, Pot Cheese, Neufchatel and other soft cheese.
Similar to cream cheese with a delightfully rich flavor, but a fraction of the calories and cholesterol. It can also be made to have the texture of sour cream or a thick drained yogurt.
Produces the characteristic eyes, aroma and flavor associated with Swiss, Gruyere and Emmenthal style cheese.
This starter culture will turn one quart of cream into thick, delicious, sour cream.
Used in making a variety of hard, moderate temperature cheese including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.
Used in making a variety of cheese, including Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges.
Mold powders assist in aging many types of cheese, including Camembert and Brie and Blue Cheese. Mold powders are added to bacterial and mold-ripened cheese to enhance the flavor and aroma.