Homesteaders Supply Best Basic Cheese Making Kit
| || Price: $59.99 USD |
Product Code: 107331007
Availability: Ready to Ship!
| Now ready to ship by Priority Mail! Usually ships same day! This is by far the best Basic Cheese Making Kit you can buy! No frills, nothing to go to waste. This is the same supplies and equipment used by professionals to make cheese, just gives you the basic products you need to try your hand at making all kinds of cheese. Our kit does not contain any citric acid or vinegar, and there is no need for a microwave. Lets fit, real cheese takes time to make...some faster than others. But if you want the best tasting, all natural cheese, then this is the kit for you. We now have added Calcium Chloride needed with store bought milk to help form the curds, due to ultra pasteurization. With this kit you will be able to make many types of soft, semi-hard and hard cheese. The Reblochon Mold is used as a form for soft cheeses and mozzarella, and as a press for harder cheeses like Colby and Cheddar, making one pound of cheese from one gallon of milk!It can also serve as a mold for softer cheeses! The rennet is vegetarian. And the bonus is you can even make butter and sour cream with this kit! All you need now is a cow! Note: This is just a basic kit. Although you can make cheeses like cheddar that are usually aged, this kit makes a 1 lb wheel at a time, and most people will love it so much they will eat it up long before they get a chance to age it with wax. If you want a kit to make cheese with 2-3 gallons of milk, see our Colby Cheddar Kit! And if you want a complete kit with wax and book, see our Supreme Kit. Features: All the supplies you need to start making hard and soft cheeses with 1 gallon of milk or less. Same supplies and equipment used by professionals to make cheese. Comes with the cultures, rennet, thermometer, cheesecloth, mold/press for 1 lb of cheese and recipe booklet to get you started. No frills, nothing to go to waste. Comes with Mesophilic and Thermophilic cultures, each containing enough for 24 lbs of cheese! You can make a mother culture from these cultures so they can last you a very long time. The mold is the best one to use as a form for soft cheeses and mozzarella, and as a press for harder cheeses like Colby and Cheddar |
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