Make 11 different types of soft cheese with this one cheese making kit! Includes everything you need to make soft cheeses, except for common kitchen equipment and milk.
Our help line is available by phone or email to assist you in the cheese making process. No worries!
Easy To Use
Simple, easy to follow instructions are included. Just follow the steps to make your own gourmet cheeses at home.
Make your own gourmet cheeses and save! This budget friendly kit will save you heaps compared to the shops.
Our Soft Cheese Kit makes eleven delicious, homemade cheeses:
- Lemon Cheese
- Yoghurt Cheese
- Queso Blanco
- Crème Fraiche
- Fromage Blanc
- Neufchatel (American)
- Cream Cheese
- Quark (In a Bottle)
- Bondon Cheese
The kit comes with a detailed, easy to follow directions demystifying all the steps in the cheesemaking process and can be used with regular full cream milk, straight from the supermarket. Recipes are for easy to handle, 2 and 4 litre quantities, depending on which cheese you choose to make.
How Does It Work?
Making Soft Cheese is fun and easy. Most soft cheeses are made with these simple steps:
- Milk is warmed.
- Cheese making ingredients are added.
- The milk coagulates into a single curd.
- The curd is placed into cheese cloth and hung to drain off the whey.
- The curd is sometimes pressed to remove more whey, with salting taking place before or after this process.
- The cheese is refrigerated and is often ready to be eaten immediately.
This Kit Contains:
- 24 page Recipe / Instruction Booklet
- 200 mm Dairy Thermometer
- Direct Set Mesophilic Soft Curd Starter Culture (100 litre sachet - from SACCO)
- Direct Set Mesophilic Hard Curd Starter Culture (200 litre sachet - from SACCO)
- 50 ml Liquid Vegetable Rennet (with dropper cap)
- 50 ml Calcium Chloride (with dropper cap)
- 250 gm Cheese Salt
- Reusable Tight Weave Cheese Cloth
- Free Sterile Jars
How Do I Store The Ingredients?
We ship these products Australia wide, however this kit contains ingredients that do require long term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.
Shelf Life of Cultures:
When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
|Room temperature||1 to 2 months|
|Refrigerator||6 to 12 months|
|Freezer||2 to 5 years|
|Brand||Green Living Australia|
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