Ricki's CheeseMaking Kits
30 Minute Mozzarella & Ricotta Kit
Enough ingredients in the kit to make 30 pounds of cheese!
This kit includes:
Dairy Thermometer (E3)
Butter Muslin (U2)
Citric Acid (C13)
Vegetable Rennet Tablets (R4)
Flake Salt (S1)
4 page Recipe Booklet (K2R)
Enough ingredients in the kit to make 30 pounds of cheese!
This kit includes:
Dairy Thermometer (E3)
Butter Muslin (U2)
Citric Acid (C13)
Vegetable Rennet Tablets (R4)
Flake Salt (S1)
4 page Recipe Booklet (K2R)
Basic Hard Cheese Kit
Our basic cheese kit contains:
1 Cheese Mold (M222)
(Don't forget to get some wax when ordering this kit)
Vegetable Cheese Rennet (R4)
Mesophilic Starter (C101)
Thermophilic Starter (C201)
Dairy Thermometer (E3)
1/2 oz. Calcium Chloride (C14)
Reusable Cheesecloth (U1)
Our basic cheese kit contains:
1 Cheese Mold (M222)
(Don't forget to get some wax when ordering this kit)
Vegetable Cheese Rennet (R4)
Mesophilic Starter (C101)
Thermophilic Starter (C201)
Dairy Thermometer (E3)
1/2 oz. Calcium Chloride (C14)
Reusable Cheesecloth (U1)
Goat Cheese Kit
This kit contains
Four Polypropelene Goat Cheese Molds (M172)
1/2 oz Liquid Rennet (R7)
Chevre Cheese Starter (C20G)
Fresh Cheese Starter (C3)
1 Yard Reusable Butter Muslin (U2)
Recipe Booklet
This kit contains
Four Polypropelene Goat Cheese Molds (M172)
1/2 oz Liquid Rennet (R7)
Chevre Cheese Starter (C20G)
Fresh Cheese Starter (C3)
1 Yard Reusable Butter Muslin (U2)
Recipe Booklet
The Bible of Home Cheesemakers! by Ricki Carroll. 75 cheeses, 25
other dairy products, Q&A, stories about cheesemakers and lots
more, 278 pages paperback.Home Cheese Making, by Ricki Carroll
will help take the complexity out of making cheese at home, "a
thorough and practical guide," says Bon Appetit. There are also
sections on making dairy products such as butter, yogurt, sour cream,
creme fraiche, and mascarpone. There are stories about artisinal as
well as home cheesemakers, recipies for using your cheeses, hints on
how to store and cut your cheese, recipes from customers and much,
much more. Ricki explains with ease how to begin from the very first
batch.
Home Cheese Making explains what equipment is required with all
aspects of the process, including preparing a starter culture, using
rennet properly, controlling temperature, and storage of your finished
cheeses. You will find an easy-to-follow format, illustrations, charts,
glossary, and a troubleshooting guide. This book is a must for all who
want to make their own cheese in the kitchen or experiment on how
to get started!
other dairy products, Q&A, stories about cheesemakers and lots
more, 278 pages paperback.Home Cheese Making, by Ricki Carroll
will help take the complexity out of making cheese at home, "a
thorough and practical guide," says Bon Appetit. There are also
sections on making dairy products such as butter, yogurt, sour cream,
creme fraiche, and mascarpone. There are stories about artisinal as
well as home cheesemakers, recipies for using your cheeses, hints on
how to store and cut your cheese, recipes from customers and much,
much more. Ricki explains with ease how to begin from the very first
batch.
Home Cheese Making explains what equipment is required with all
aspects of the process, including preparing a starter culture, using
rennet properly, controlling temperature, and storage of your finished
cheeses. You will find an easy-to-follow format, illustrations, charts,
glossary, and a troubleshooting guide. This book is a must for all who
want to make their own cheese in the kitchen or experiment on how
to get started!
Liquid Vegetable Rennet - 2 oz.
Contains no animal product, 1/4tsp. will set two gallons of
milk in 45 minutes. Shelf life of 6 months to one year
refrigerated. (Kosher-this is repackaged without supervision,
in bulk it is circle U and K approved.
Contains no animal product, 1/4tsp. will set two gallons of
milk in 45 minutes. Shelf life of 6 months to one year
refrigerated. (Kosher-this is repackaged without supervision,
in bulk it is circle U and K approved.
Cheese Cloth
This 2 yard, 60 threads per inch, 100% cotton cloth is used for
draining large curd cheeses and lining hard cheese molds when
pressing your cheese. This cloth can be rinsed with cold water
after use and washed in the machine to be reused over and over.
Butter Muslin
This 2 yard 100% cotton cloth is tightly woven at 90 threads per
inch. It is used for draining all of your soft cheeses. It can be
rinsed in cold water after each use and washed in the machine. It
may be used over and over again.
This 2 yard 100% cotton cloth is tightly woven at 90 threads per
inch. It is used for draining all of your soft cheeses. It can be
rinsed in cold water after each use and washed in the machine. It
may be used over and over again.
Red Cheese Wax
Cheese Wax is especially made for coating cheeses. It helps
prevent unwanted mold growth while retaining moisture in the
aging cheese. This wax is flexible and will not become brittle as
will paraffin. 1 pound of wax will cover 12-20 cheeses when
brushed on. If you want to dip your cheeses you will need a 5
pound block and if you are waxing all the time 10 pounds will
save you some money.
Cheese Wax is especially made for coating cheeses. It helps
prevent unwanted mold growth while retaining moisture in the
aging cheese. This wax is flexible and will not become brittle as
will paraffin. 1 pound of wax will cover 12-20 cheeses when
brushed on. If you want to dip your cheeses you will need a 5
pound block and if you are waxing all the time 10 pounds will
save you some money.
Black Cheese Wax
Cheese Wax is especially made for coating cheeses. It helps
prevent unwanted mold growth while retaining moisture in the
aging cheese. This wax is flexible and will not become brittle as
will paraffin. 1 pound of wax will cover 12-20 cheeses when
brushed on. If you want to dip your cheeses you will need a 5
pound block and if you are waxing all the time 10 pounds will
save you some money.
Cheese Wax is especially made for coating cheeses. It helps
prevent unwanted mold growth while retaining moisture in the
aging cheese. This wax is flexible and will not become brittle as
will paraffin. 1 pound of wax will cover 12-20 cheeses when
brushed on. If you want to dip your cheeses you will need a 5
pound block and if you are waxing all the time 10 pounds will
save you some money.
Economical Dairy Thermometer
This 6" glass thermometer is the smallest and most compact
that we have. It comes in its own storage case, reads from
0-220F and contains no mercury.
This 6" glass thermometer is the smallest and most compact
that we have. It comes in its own storage case, reads from
0-220F and contains no mercury.
Cheese Salt
This salt melts easily and contains no iodine. Iodine will kill the
lactic bacteria in the aging process and it is this lactic bacteria
that is so important to the proper aging of your cheese. We
have been using this salt for 20 years in all of our
cheesemaking. Cheese salt is used to help in flavor production,
preservation and brining your cheese. It comes in an 8oz.
package and lasts indefinitly.
This salt melts easily and contains no iodine. Iodine will kill the
lactic bacteria in the aging process and it is this lactic bacteria
that is so important to the proper aging of your cheese. We
have been using this salt for 20 years in all of our
cheesemaking. Cheese salt is used to help in flavor production,
preservation and brining your cheese. It comes in an 8oz.
package and lasts indefinitly.
Calcium Chloride
Calcium Chloride is used with store-bought milk and goats
milk to give a firmer setting curd for easier cutting in the
making of hard cheeses. You will use 1/4tsp per 2 gallons of
milk. It comes in a 2oz. bottle and will keep indefinitly. (Note:
Do not use this in Mozzarella. It will keep the curds from
stretching)
Calcium Chloride is used with store-bought milk and goats
milk to give a firmer setting curd for easier cutting in the
making of hard cheeses. You will use 1/4tsp per 2 gallons of
milk. It comes in a 2oz. bottle and will keep indefinitly. (Note:
Do not use this in Mozzarella. It will keep the curds from
stretching)
Tablet Vegetable Rennet
These tablets are made with microbial enzymes which contain
no animal products. Each tablet is scored into 4 segments for
ease of use. When used in making hard cheeses 1/2 tablet will
set 2 gallons of milk in approximately 45 minutes. When using
milk form the grocery store you may need to add a little more
rennet. These tablets will last indefinitely in the freezer and you
will want to always keep rennet on hand. Our rennet tables
contain NO wheat starch or other gluten products.
These tablets are made with microbial enzymes which contain
no animal products. Each tablet is scored into 4 segments for
ease of use. When used in making hard cheeses 1/2 tablet will
set 2 gallons of milk in approximately 45 minutes. When using
milk form the grocery store you may need to add a little more
rennet. These tablets will last indefinitely in the freezer and you
will want to always keep rennet on hand. Our rennet tables
contain NO wheat starch or other gluten products.
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Direct Set Cultures
Mesophilic-5pack
Used in making a variety of hard moderate temperature loving
cheeses including Cheddar, Monteray Jack, Stilton, Edam,
Gouda, Muenster, Blue, and Colby. Each packet will set up to 2
gallons of milk. It will keep in the freezer up to 2 years. Culture
includes: s.lactis, s. cremoris
Used in making a variety of hard moderate temperature loving
cheeses including Cheddar, Monteray Jack, Stilton, Edam,
Gouda, Muenster, Blue, and Colby. Each packet will set up to 2
gallons of milk. It will keep in the freezer up to 2 years. Culture
includes: s.lactis, s. cremoris
Thermophilic - 5 packets
Used in making Parmesan, Romano and Swiss and other Italian
style cheeses. This is added directly to your milk and take all the
muss and fuss out of the culturing process. Each packet will set
2 gallons of milk. Culture includes: s. thermophilus, d.s.lactis,
helveticus
Used in making Parmesan, Romano and Swiss and other Italian
style cheeses. This is added directly to your milk and take all the
muss and fuss out of the culturing process. Each packet will set
2 gallons of milk. Culture includes: s. thermophilus, d.s.lactis,
helveticus