Mozzarella and Ricotta Cheese Making Kit
Enhance your purchase
|Brand||New England Cheesemaking Supply|
|Number of Items||1|
|Unit Count||1.0 Count|
|Item Weight||8 Ounces|
|Number of Pieces||1|
About this item
- Make sure this fits by entering your model number.
- This kit includes 3-ounce citric acid, 3-ounce cheese salt, 10 tablets of vegetable rennet, 1 yard butter muslin, a thermometer, and a 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 20 one pound batches of cheese
Customer ratings by feature
Compare with similar items
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 our booklet teaches you to make a delicious, rich & creamy Ricotta cheese too. Enough ingredients to make approximately 20 one pound batches of cheese.
Reviewed in the United States on June 5, 2021
Reviews with images
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
After getting stuck in a YouTube vortex for quite a few hours I discovered something quite amazing, it wasn't me that was the problem! The instructions in this kit are not clear AT ALL, and in fact, they're written in a way that makes the process more difficult than it has to be. Okay, so anyway, after watching the videos again, I tried making mozzarella cheese again and...ta da--it came out delicious and mildly aesthetically pleasing. I was so excited by the results that I tried making ricotta the following night (this was one hair raiser of a weekend as you can tell) and that also came out pretty delicious. So, here's my review: four stars, because the products all work together when you do actually put them together, and the kit is really fun, but these damn instructions are written terribly.
Update: I've continued on my journey to becoming a fromagère and have continued making cheeses since I originally posted this review. I have to say, while this cheesemaking kit is a really fun gift, you can totally buy the ingredients individually and get more bang for your buck. For example, I bought this Regency Natural Ultra Fine 100% Cotton Cheesecloth 9sq.ft , this Liquid Animal Rennet - 2 oz. , this citric acid Citric Acid Powder - Ultra Fine Pure Powdered Crystals - Natural Preservative Food Grade Quality (16 oz) , and this Cheese Salt 8 oz. , for about the same price BUT, I use the cheese salt for lots of other things (making pretzels for one) and the citric acid is my all purpose household product. It would have been cheaper all together had I purchased less of the citric acid, but I recently discovered its many uses and have been using it for making bath bombs, cleaning my garbage disposal, making fruit smoothies, AND kicking ass in the cheesemaking game.
Both cheeses taste great, though I had hoped the yield of the ricotta would have been more.
Now for the process. Easy but tedious. Stir, stir, stir. You might want to pull up a chair for this (I did). The 30 minute mozzarella was a little longer than that, but I forget to time it. All of the time is devoted to warming the milk. I guess it depends on your stove, the time can vary. I had two diffusers on the burner (natural gas) because my stove on the lowest setting can go from 0-boiling in no time and I didn't want to take that chance. Microwaving and pulling. Follow the directions and wear grilling gloves -- this stuff is HOT. I didn't follow the directions and wear gloves. I'm telling you to even though in Ricki doesn't in her 30 Minute Mozzarella video on youtube.
For the ricotta, once again, stir, stir, stir. It took a while for the milk to reach 195F. Let it rest a little while and then spoon out the curd. You do not want to pour it out, those little guys are delicate. I used a mesh strainer like this one:
HIC Brands that Cook Nylon Mesh Strainer
I was able to pull all of the fine curd out of the whey in no time. I had tried and failed with a slotted ladle/skimmer.
I didn't use the thermometer that came with the kit, instead, I opted to use one of my wireless digital meat probes.
I don't understand why some reviewers had less than favorable results with this kit. They're doing something wrong or haven't read the instructions for different types of milk (the temperature, and citric acid measurements are different). I used plain old Tuscan whole milk I got on sale at Waldbaum's and everything turned out perfectly using the instructions and recipe provided in the kit (which I had seen a review where they said not to use the recipes because they are off. Nonsense, the recipes work).
One thing I will say is that before you use the kit, watch some youtube videos (there are a bunch of 30 minute mozzarella) and go to Ricki's site cheesemaking.com (New England Cheesemaking Supply Company) -- there's a ton of useful info there along with the 30 Minute Mozzarella video.
So, yes, I'll buy this again.