Basic Italian Cheese Making Kit
Make delicious Italian cheese with this beginner-friendly kit. Whether you're looking for gut-healthy ingredients or an exciting DIY project, the Cultures for Health Italian Cheese Making Kit will deliver a rewarding experience you won't soon forget.
Included in each kit:
- Thermometer
- 1 yard Butter Muslin
- 4 ounces Citric Acid
- 5 Vegetable Rennet Tablets
- 8 ounces Cheese Salt
- Instruction and Recipe Booklet
Equipment in the kit may appear different than pictured.
Included in each kit:
- 5 Vegetable Rennet Tablets
- Thermometer
- 4 ounces Citric Acid
- 1 yard Butter Muslin
- 2 ounces Tartaric Acid
- 8 ounces Cheese Salt
- Instructions and Recipe Booklet
Ingredients and Allergen Information:
- Please refer to the individual product pages for the ingredients and allergen information of each item included in the kit.
Shelf-life and Storage Information
- Store in freezer: Vegetable Rennet Tablets; tablets will last at least 3 years if stored properly.
- Store in a cool, dry place: Citric acid, Tartaric acid, Cheese salt; cheese salt will last indefinitely if stored properly.
RETURNS
Not what you expected? Return it within 60 days.
REPLACEMENTS
Problems? We’ll send you a free replacement.
FREE SHIPPING
Free shipping via USPS for orders over $40.
EXPERT HELP
Expert help from fermenters when you need it.
INGREDIENTS THAT LOVE YOU BACK
The Cultures For Health Mozzarella and Ricotta Cheese Making Kit is an all-in-one DIY experience for families and bakers alike. The live active cultures will leave your gut happy and healthy delivering probiotics to help you digest food and fight off bad bacteria.
INGREDIENTS THAT
LOVE YOU BACK
The Cultures For Health Mozzarella and Ricotta Cheese Making Kit is an all-in-one DIY experience for families and bakers alike. The live active cultures will leave your gut happy and healthy delivering probiotics to help you digest food and fight off bad bacteria.
HOW TO MAKE:
HOW TO MAKE:
STEP 1:
Dissolve 1/4 rennet tablet in 1/4 cup of water.
Mix 1 1/2 teaspoons of citric acid into 1 cup of water then add to 1 gallon of milk in a large pot while heating and stirring.
After removing from burner add the dissolved rennet and stir for 30 seconds.
STEP 2.
Cover the pot and let sit undisturbed for 5 minutes while the milk curds.
Cut the curd with a knife that reaches the bottom of the pot before reheating and stirring the curd until it reaches 110°F. Once heated remove from burner and stir for 2-5 minutes before pouring off the floating whey.
STEP 3.
Stretch your curds by following the directions in your kit. Once your curd is stretched you can form it into large or small balls. Finally cool the cheese by submerging it in a bowl of refrigerated water for 15 minutes before placing the cheese in the freezer for 2-5 minutes or until thoroughly chilled.
STEP 1:
Dissolve 1/4 rennet tablet in 1/4 cup water.
Mix 1 1/2 teaspoons of citric acid into 1 cup of water then add to 1 gallon of milk in a large pot while heating and stirring.
After removing from burner add the dissolved rennet and stir for 30 seconds.
STEP 2.
Cover the pot and let sit undisturbed for 5 minutes while the milk curds.
Cut the curd with a knife that reaches the bottom of the pot before reheating and stirring the curd until it reaches 110°F. Once heated remove from burner and stir for 2-5 minutes before pouring off the floating whey.
STEP 3.
Stretch your curds by following the directions in your kit. Once your curd is stretched you can form it into large or small balls. Finally cool the cheese by submerging it in a bowl of refrigerated water for 15 minutes before placing the cheese in the freezer for 2-5 minutes or until thoroughly chilled.
PRO TIP CORNER
You’re looking for your whey to be a clear color once your cheese starts to curd. That’s the rennet at work!
The time commitment dedicated to making your own mozzarella and ricotta cheese is only one hour before you have freshly made cheese.
The mozzarella and ricotta will last about a week in the fridge if you haven't eaten it all by then.
PRO TIP CORNER
You’re looking for your whey to be a clear color once your cheese starts to curd. That’s the rennet at work!
The time commitment dedicated to making your own mozzarella and ricotta cheese is only one hour before you have freshly made cheese.
The mozzarella and ricotta will last about a week in the fridge if you haven't eaten it all by then.
IT'S ABOUT THE EXPERIENCE:
IT'S ABOUT THE EXPERIENCE:
⭑⭑⭑⭑⭑
"Fantastic! Made mozzarella with my 11-year-old son. It could not have turned out any better and we can't wait to make it again to perfect the process."
Hannah
⭑⭑⭑⭑⭑
"It's fun to make! This is my first time making cheese. I just followed the instructions and I made mozzarella by myself! It's so easy you can make 20 mozzarellas with this kit. So worth it."
Samantha
SUCCESS IS GUARANTEED
Have Questions? Check out these three resources to get the answers you need. With access to fermentation experts, we will make sure you get the result you want.
SUCCESS IS GUARANTEED
Have Questions? Check out these three resources to get the answers you need. With access to fermentation experts, we will make sure you get the result you want.
Email Us
Want to contact us directly with a specific question? Email us at info@culturesforhealth.com.
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We support your fermentation journey fully. That means we stand behind the quality of our products 100%. However, like any DIY project, unexpected challenges arise.
Our 60-Day Satisfaction Guarantee is in place for that exact reason. Through this guarantee, you can return your culture and receive a replacement, hassle-free! Plus, with access to our on-staff fermenters, your success is guaranteed.