MAKE (LOTS OF) EASY CHEESE KIT

$130.00

SKU: start making cheese kit Category:

Description

Every kit purchased will receive a complimentary Black Digital Thermometer valued at $15.

The Make (lots of) Easy Cheese Kit has been developed by Graham Redhead, one of Australia’s most accomplished cheesemakers. Graham has taught commercial and home cheesemakers in Australia and overseas for many years. That experience has been used to formulate recipes for this kit that are detailed but also are easy to follow and more importantly make great cheese. The six cheesemaking kits are made from the best equipment and ingredients available. Each of the kits will make hundreds of cheeses.

This kit is the combination of the Make Greek plus Creamy Feta Kits and the Make Halloumi and Mozzarella Kits all rolled into one large kit PLUS added cheeses of Mascarpone, Ricotta Salata and Paneer.

The kit also includes additional hoops so that you can make even more cheeses.

Making cheese* at home can be incredibly rewarding. Whether you eat the cheese yourself or share some with family and friends or add to salami, crackers and pastes to make your own very appetising platter.

The Make (Lots Of) Easy Cheese Kit will allow you to make the following cheeses:

  • Greek Feta and a Creamy Feta – make your Greek Feta strong flavoured and crumbly if you like that style or make it soft, creamy and mild, almost the opposite of the Greek Feta. Choose the option to store your Feta in a brine or vacuum seal for later use or just eat it straight away.
  • Marinated Greek Feta and Marinated Creamy Feta – marinate either or both of your Feta’s to provide different flavours.
  • Labneh, Quark and Cream Cheese – all three of these cheeses are slightly different but made much the same way, they only require basic adjustments to the recipe to give different results. All three options can also be eaten fresh as savory or as sweets or marinated in your favorite blend of oil and herbs. Or use the heart shape hoop to make a Couer a la Crème, a simple but very tasty French desert using any of these cheeses.
  • Cultured Butter Milk Ricotta plus Cultured Butter Milk– this is a mild but soft and tasty Ricotta cheese but with a mild cultured flavour, usually eaten fresh and warm or refrigerated for later use. The left-over cultured buttermilk is the same as what you purchase from a supermarket but made with full cream milk but yours will be tastier and fresher.
  • Halloumi – the traditional rectangular halloumi hoop will allow you to make 500 grams of halloumi cheese each time, from 3 litres of milk. Some halloumi can be very salty but with this recipe, you can adjust the salt levels to your liking and also have the option to add mint.
  • Fresh Mozzarella – eaten fresh straight after stretching, when this cheese is at its best, however you may choose to store some in cold brine for later use or make a few batches and freeze the leftovers for pizza night.
  • Burrata – if you can make mozzarella, with a little bit of extra work, make a pouch of Burrata. Add extra thick cream and strips of mozzarella to the inside of the pouch, and then refrigerate. Be amazed at the flavour as the contents ooze across your plate when it is time to eat.
  • Cultured Butter Milk Ricotta plus Cultured Butter Milk– this is a mild but soft and tasty cheese with the cultured flavour, eat fresh and warm or refrigerate for later. The remaining cultured buttermilk is the same as what you purchase from a supermarket but made with full cream milk and tastier and fresher.  Great for scones and pancakes.
  • Cultured and or Salted Butter – you determine the culture level of the butter, from no culture to a mild culture to a strong culture. Then you decide on no salt, light salt or fully salted. Then to decide to wash or not wash the butter to maximise the butter flavour.
  • Crème Fraiche – While you are making butter, with no additional work, why not make a Crème Fraiche at the same time.
  • Whey Ricotta – the premium of all the ricottas, very soft and delicate. But you need to make halloumi or mozzarella cheese to have the whey to make whey ricotta.
  • Mascarpone – a thick but sweet cream that is made by draining cream overnight, the final product has many uses, the most popular being tiramisu.
  • Paneer – add to curries or even fry in a similar manner to Halloumi.
  • Ricotta Salata – turn a humble easy to make ricotta into a hard grating style of cheese that can be substituted for grating Parmesan over your pasta.

Cheese includes products: Butter, Mascarpone, Cultured Buttermilk, Crème Fraiche, Couer a la Crème

All these cheeses that can be made with this kit are extremely easy to make and do not require any previous cheesemaking experience.

This cheesemaking kit will have you making cheese that you can eat straight away and some cheese that you can store in your fridge and eat in a few days or in a few weeks.

The only items that you need to purchase are pasteurised not homogenized milk and depending on the recipe some supermarket cream.

This kit will contain the following items

  • MTR culture – small
  • TPC culture – small
  • M244 culture – small
  • Rennet vegetarian – 20ml
  • Lipase – small
  • Tartaric acid – 20g
  • Citric acid – 50g
  • Halloumi hoop small
  • Crottin hoops x 2
  • Cheese baskets x 2
  • Heart shape hoop x 1
  • Labnah/cream cheese draining bag plus hanging hook
  • Syringe x 4
  • Sanitiser – Iodine food-grade 50ml
  • Mozzarella stretching gloves inner – 1 pair
  • Mozzarella stretching gloves outer – 1pair
  • Mini measuring spoons – set of 5 spoons
  • Dial thermometer

Additional items that you may require that are not included in the kit may be extra heart-shaped hoops, extra hoops, or cheese baskets.

 

Additional information

Weight 1.3 kg
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