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Mozzarella and Ricotta Cheese Making Kit

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Price: $24.95 & FREE Shipping on orders over $35. Details
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  • This kit includes 8-ounce citric acid 8-ounce cheese salt 10 tablets of vegetable rennet 1 yard butter muslin 1 thermometer 1 recipe booklet
  • With this kit you can make mozzarella cheese in just 30 minutes
  • Everything included except for the milk
  • Great fun for the entire Family and your friends will love it too
  • With this kit you can make +/- 30 pounds of cheese
11 new from $18.01

Frequently Bought Together

Mozzarella and Ricotta Cheese Making Kit + Home Cheese Making: Recipes for 75 Homemade Cheeses + Regency Natural Ultra Fine 100% Cotton Cheesecloth 9sq.ft
Price for all three: $38.73

Buy the selected items together


Product Details

  • Product Dimensions: 9.2 x 2.5 x 8.5 inches ; 1.3 pounds
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B00014CEXG
  • Item model number: K2
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (221 customer reviews)
  • Amazon Best Sellers Rank: #1,997 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

With this kit you can make Mozzarella Cheese in just 30 minutes. Everything included except for the milk! Great fun for the entire Family, your friends will love it too! As a bonus Ricki's booklet teaches you to make a delicious, rich & creamy Ricotta cheese too. Enough ingredients to make approximately 40 one pound batches of cheese.


Customer Questions & Answers

Customer Reviews

The directions were clear and easy to follow.
Lynn
This is a great cheese making kit making cheese making fun, simple and approachable.
David Mullinax
I've made mozzarella several times now and the fresh cheese is wonderful!
Squeaks77

Most Helpful Customer Reviews

292 of 293 people found the following review helpful By Chris Jaronsky TOP 500 REVIEWERVINE VOICE on May 15, 2012
Verified Purchase
I purchased this kit because I wanted to make mozzarella (obviously) and was pricing the individual ingredients separately. With shipping the ingredients would cost more than this kit which shipped Prime, at no shipping cost. Seemed like a no-brainer to me.

My first experience with making mozzarella using the kits instructions and following them exactly led to a bad experience. All the curds were just tiny slivers and I had to give up following the instructions, drain them with a sieve, then try to form them into balls. While the cheese tasted good, making it was not a good experience.

So I turned to the Internet and found other instructions. The main difference being instead of "vigorously" stirring the mix while bringing it up to temp, you stir it very gently as you very slowly bring it up to temp. Stirring only enough to keep the milk from burning at the bottom. The second major difference is the 5 minute wait period in the kits instructions. The Internet instructions called for a 20 minute wait period. The differences between the two instructions may seem small, but the outcome could not have been more different.

Using the Internet instructions, there were many versions all similar, so a quick search will find you a good set of instructions, I was able to make an awesome batch of mozzarella! The curds formed properly, the texture was much better, I did not make such a huge mess trying to form the shreds of curds into balls, and the taste was great.

So my opinion is to buy this kit, but get your instructions elsewhere.

Maybe the company will read this and update their instructions?
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113 of 119 people found the following review helpful By Yawp on November 18, 2006
We had this kit sent to us while serving in the Peace Corps in Bangladesh, a place not known for its cheese. Mind you, I had dysentary and lost 20 lbs over 2 weeks (effective diet though I wouldn't recommend it). It made great raw cheese and I regained some of the poundage. ! Keep in mind that it is an art form so people that complain that its too hard or too soft normally have little experience. Once you get it right, its easy.

In terms of using the cheese for cooking, most Americans are used to using packaged cheese to make things like pizza. Fresh moz gives you a different texture that takes form getting used to; now I prefer it to every chain except Papa Johns (I have no idea why).

I will say that in order to make the best cheese, you need to have tough hands. After you get curds you have to super heat them and then knead. Instructions say to use spoons but for best results, I've found quick and senseless hands give smooth and creamy goodness.
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38 of 40 people found the following review helpful By BLN on August 12, 2010
I love this kit. It conatins everything you need to start out with, although if you have a local cheese making supply near you you could just buy the stuff separately. I don't like the thermometer, but that's personal preference. I use my kitchen instant-read one instead. Ricotta is super easy, and I have had no problems with the fresh moz either. Once I tried making cheese with organic milk (it didn't say if it was ultrapasteurized on the label) and I couldn't get curds. I only use a local, nonorganic (but rBST free) brand now, and it always works perfectly. We are hooked, and cannot buy store-ready brands anymore!

A tip for straining the curds, though.... I've found that I waste less by just scooping them into a fine mesh metal strainer instead of the muslin cloth. It's easier to clean up also.

After buying this kit and realizing how insanely easy it is to make homemade cheese, I branched out and purchased cultures for buttermilk, sour cream, yogurt, and some soft cheeses as well. It's a great way to get introduced to the process, and I highly recommend it!
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89 of 107 people found the following review helpful By L. Sesti on September 22, 2006
Oh my goodness!

I called all of my friends. I can't believe it! I make my own cheese. It's so fast and so much fun and I can add all sorts of stuff to it. The key is the amount of time and the temp. at which you knead it. If you knead too long, it's more like regular mozzarella, (not the fresh kind) but still delicious. If you knead just the right amount of time, it's less dense and more like fresh mozzarella.

Seriously, you gotta make your own cheese. Who knew it was this easy.

I LOVE IT!
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36 of 42 people found the following review helpful By The Cheesy Geek on April 28, 2010
This was my first attempt at making any type of cheese. I have made 10 batches since I started and have gotten mixed results. The first batch was so soft that when I cut it the sides bulged out and whey form droplets on the cheese (I didn't drain it long enough). The second batch was more like tasteless plastic, (I drained it too long and worked it too much.). I poured two batches down the drain because the curds didn't look like the pictures (I later learned that they would have still worked if I had put them in some cheese cloth and let them drain until they stopped dripping.)
I ordered some lipase powder and tried that for extra flavor. It works (just remember to use ½ tablet of rennet instead of ¼ recipe calls for).
Liquid smoke works if you like the smoky flavor in your Mozzarella. I used 1tsp per gallon of milk.
This kit does have everything you need to make Mozzarella and Ricotta except for the milk and a pot to heat the milk in. The instructions included in the kit are simple and illustrated and include some recipes for using the cheese once you make it. (Unless you eat it all before it even has a chance to cool).
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