Mozzarella and Ricotta Cheese Making Kit
As seen in the New York Times "20 Best Gifts for Families."
Make delicious mozzarella and creamy fresh ricotta with this beginner-friendly kit.
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
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
Ingredients
- 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, Cheese salt; cheese salt will last indefinitely if stored properly.
Equipment
- Large Pot
- Small Pot
- Slotted Spoon
- Colander
- Knife
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INGREDIENTS THAT LOVE YOU BACK
Your 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 family and gut happy and healthy as there are no GMOs giving you all the great probiotics to help you digest food and fight off bad bacteria!
HOW TO MAKE YOUR MOZZARELLA CHEESE
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 curds are 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 curds are 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.
MAKE A VARIETY OF CHEESES WITH ONE KIT
The Mozzarella and Ricotta Cheese Making Kit includes instructions and equipment to make both Mozzarella and Ricotta Cheese. The kit makes multiple batches of both mozzarella and ricotta for hours of cheese making fun!
SEE OUR MOZZARELLA AND RICOTTA IN ACTION!
SEE OUR MOZZARELLA AND RICOTTA IN ACTION!
"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. We watched a few videos to help guide us as well as using the written directions in the box."
- Hannah
"IT'S FUN MAKING IT! 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 mozzarella with this kit. it's so worth it."
- Samantha
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