CULTURED MOZZARELLA, DIRECT ACIDIFIED MOZZARELLA, BURRATA AND SEVERAL OTHER CHEESES KIT

Cheesemaking Kits

Making cheese at home can be an incredibly rewarding experience. There just aren’t that many people who know how to make cheese anymore. If you make your own cheese, you will enjoy eating that cheese snack knowing that you made it, you can also share some with family and friends or simply take some to the next BBQ or dinner.

The cheesemaking kits have been developed by Graham Redhead, one of Australia’s most accomplished cheesemakers. Graham has been teaching commercial and home cheesemakers in Australia and overseas for many years. That experience has been used to formulate a series of recipes that provide enough detailed information but are still easy to follow when you make each cheese.

All of the cheeses that you make with these kits are extremely easy to make and do not require any previous cheesemaking experience.

There are six cheesemaking kits. Each of the kits will make you hundreds of cheeses. The equipment and ingredients are of the same premium quality that is provided to commercial cheesemakers.

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

The recipes allow you to use cow, goat, sheep and buffalo milk.

Each recipe requires between 1 litre and 4 litres of milk and maybe some additional cream. Each kit will allow you to make 100’s of cheeses

Each of the kits has three components:

• A reference booklet of 80 pages. The level of information in this booklet is unique to home cheesemakers. It is not essential to read this book before you make cheese. But it is available to you should you want to know more about the science behind making cheese.
• A recipe instructions guide of 20 pages. This mini booklet explains how to implement each step in the cheesemaking recipe. These simple step by step instructions keep the recipes free of additional wording.
• The recipes. Each recipe is 1 to 4 pages long. These are the elements that underpin each step in cheesemaking. Each recipe provides the following:
  • The background information of each cheese such as its origins, and variations in styles.
  • A list of the equipment that you need to provide eg milk, stirrers, pots, herbs, fridge.
  • A list of the specialist items that the kit will provide for that cheese eg thermometer, cultures, sanitiser, mini spoons, and draining tray.
  • Timing, so that you can plan your activities around the cheesemaking. Some recipes give you results straight away and some recipes take quite a bit longer.
  • Ripening: how long before you can consume that cheese and what you need to do to ripen it.
  • The actual recipe specifics. The exact details eg times, temperatures, dosages, and each step are clearly numbered and listed, and each step has a corresponding page reference to the 20 pages instructions guide that keeps the ‘wordy’ aspects out of the recipe.
• The recipes, background information booklet and the recipes will be emailed to the person purchasing the kit. There are around 120 pages or more of information and this is too much paper to include with the hardware in the cheesemaking kit.
• Each kit will have several items that will require storage in the freezer and the fridge when you receive the kit. The cultures are freeze-dried and are able to withstand several weeks out of the fridge and freezer.