Mozzarella and Ricotta Cheese Making Kit

$34.99

As seen in the New York Times "20 Best Gifts for Families."

Make delicious mozzarella and creamy fresh ricotta with this beginner-friendly kit. Whether you're looking for gut-healthy ingredients or an exciting DIY project, the Cultures for Health Mozzarella and Ricotta 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:

  • 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

Customer Reviews

Based on 27 reviews
85%
(23)
4%
(1)
7%
(2)
0%
(0)
4%
(1)
A
Ann Jennerjahn
Maybe I will try again

I tried the ricotta. Although I carefully heated to the proper temp and it looked like there were curds, after it sat and it was time to drain it, I realized that the curds were only a layer on top. So it ended up soft and skimpy

Hi Ann, thanks for the review! If you would like you can email into customersupport@culturesforhealth.com and our team can troubleshoot your cheese and see if something may have gone wrong along the way.

S
Sarah
Excellent starter kit

The instructions for mozzarella were clear, the online troubleshooting page answered all my questions, and my first batch of cheese was a delicious success. My only problem was that I wanted to make ricotta from the whey and the instructions for that were harder to find and less clear. My first batch of ricotta wasn’t very good, so I made a cheesecake with it.

E
Euphemia Ho
Great Mozzarella Cheese

I didn't think I could properly do this, and yet I managed to create a wheel of cheese and a few jars of whey in the process. Note: I used unhomogenized milk since it was the best type of milk I could find in the grocery store.

M
Monica Ballagh
It was ok

It was ok. I followed the instructions but my cheese wouldn't stretch

S
SM Gerkin
Mozzarella

Loved it!! The cheese was very easy to make. Very mild.



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