Cheesemaking Starter Kit | Junior Cheesemaker

Cheesemaking starter kit: everything in one box, except the milk

What stops most people from making their own cheese is rarely the recipe, it is working out what to actually buy. Rennet, calcium chloride, a mould that takes pressure, a cloth that releases the curd and a thermometer accurate enough to trust. Here it all sits in one box, and the ingredients cover around ten kilos of cheese.

You can use ordinary whole milk from the shop. The kit contains calcium chloride, and that is exactly what makes pasteurised milk give a firm, clean break anyway. If you want to move on to firm, aged cheeses or blue cheese, the bacterial culture is the only thing you need to add.

Features

• All in one box: No hunting down the mould, the chemistry and the tools separately.
• Goes a long way: The ingredients cover around ten kilos of finished cheese.
• The kit lasts: The mould, cloth and thermometer are reused, only the chemistry is consumed.
• A good gift: A complete package that works just as well as a present for a keen cook.

How to use

1. Heat the milk to the temperature your recipe calls for, using the thermometer in the kit.
2. Add calcium chloride and rennet, both dissolved in a little water.
3. Leave the milk undisturbed until the curd has set.
4. Cut the curd into cubes and drain the whey through the cheesecloth.
5. Press the cheese in the mould and add the seasoning mixture to taste.

Specifications

FAQ Frequently asked questions