Frequently Asked Questions
All you buy is the milk. The kit gives you the rest.
A typically kit will give you 10 batches of cheese. Some kits range up to 30 batches of cheese.
Mozzarella - up to 30 batches
Soft Cheese - up to 20 batches
Brie/Blue - up to 80 batches
Aged Cheese - up to 40 batchesLast updated:
Good question. Some kits are harder than others. Here's a breakdown...
MOZZARELLA: If you want fast, mozzarella can be made in 1 hour.
SOFT CHEESES: If you want easy, start here. Goat cheese (chevre), mascarpone, cream cheese and the rest of the soft cheeses are a cinch, easy-peesey, a walk in the park (you get the idea). Also, feta ranks as easy and so does gouda (both just require some extra aging time).
BRIE & BLUE: If you want fascinating and intriguing, brie and blue cheese are an edible science project. They rank as more difficult cheeses to make because they require you to age your cheese in the temperature range of 44 F (7 C) for a few weeks.
HARD CHEESE: We rank them as medium to high difficulty. To cut open your very own cheddar, aged gouda, havarti, parmesan or reblochon, you'll require patience and a space to age the cheese that falls in the range of 44 F (7C). These cheeses are not for the faint of heart, however they are soooo rewarding to make.Last updated:
You will love it and at the same time be amazed as you turn milk into cheese. You'll make cheese with no additives or difficult-to-pronounce ingredients. We've picked the right balance between cultures to make your cheese flavourful and the recipes to bring out the best in your curds.
You will be able to control the intensity of your cheeses flavour profile by adjusting how long your cheese drains, ages or brines for. You'll read all about those details in our recipes.Last updated:
Every 1 gal (4L) of text should give you roughly 1 lb of cheese.Last updated:
The mozzarella kit will last indefinitely (a long time)
The cultures in the other kits will last up to 2 years.Last updated:
The kits come with a thermometer, in the range of 0 to 220 F and cheese cloth.
All the other equipment you will most likely find in your kitchen:
A slotted spoon, a large pot (up to 1 gal), a long knife, a colander, a large bowl, a timer, a stove top, a container to store your cheese and measuring spoons and cups.Last updated:
The non-dairy option is listed as follows:
Below table indicates the presence of the following allergens and products thereof:
X means 'NO' to the finding any allergenic material listed
Description of components:
X other cereals
X crustacean shellfish
X milk (including
X sesame seeds
X sulphur dioxide and
sulphites (> 10 mg/kg)
As per the list above, the culture used for the non-dairy kits do not have traces of the above components.Last updated:
These cultures have kosher and halal certification. We can provide you with the necessary certificates if you are needing copy of proof.Last updated:
After transferring your curd to the mold, on Day 3 in the process, you can finally take your cheese out of the molds and place your cheese on a dry surface. Dry at room temperature, 14.4°C – 18°C (58-65°F). You can keep flipping your cheese occasionally during the drying phase to allow each side equal exposure to air. This phase varies in duration depending on your climate. You are looking for a matte, non-glistening appearance. After it dries, you want to place your cheese in a container lined with a mesh-draining mat. Seal your container and put in an area where the temperature is close
to 11°C – 13°C (52-56°F). If you have a cold room in the basement
this is ideal.
Every few days or so, flip your cheese to prevent it from attaching to
the mat. After about 5 to 10 days, you will see light patches of white
bloomy mold appear due to the P.Candidum culture in brie. The white mold will
become more uniform over the next few days and will eventually
cover the entire cheese.
When you see the white mould appear uniformly around your entire
wheel of cheese, wrap your cheese in the breathable white plastic
wrap provided. Place it in your container and put it in a slightly cooler
location 4.2 – 7.2°C (40-45°F) in your fridge (top of the fridge is
warmer then the top) -this slows down the ripening.
Continue to age your wrapped cheese in your fridge for another 3 – 5 weeks.
Is it done yet? If you see a creamy white/light yellow color then you can eat it. Keep in mind that after 3 weeks, your cheese will still be very young therefore the flavour won’t be very complex yet. It all depends on your taste preference if you want to age it longer.
You can decide to keep aging your cheese by waiting another 14 days (up to as long as 45 days). With time it will become creamier and the color will change to a pale yellowLast updated:
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