Gourmet Home Dairy Kit
This gourmet home dairy cheese making kit is a great choice for beginner cheese makers. With it, you will be able to make 12 varieties of soft fresh cheeses and other dairy products, including Cream Cheese, Sour Cream, Yogurt, Fromage Blanc, Creme Fraiche, Mascarpone, Lemon Cheese, Herbed Cheese, Buttermilk, Kefir, Panir, Queso Blanco and more.
Included in the recipe booklet are easy instructions for making each cheese with the Yogotherm, as well as many great recipes for using these cheeses in cooking.
- Dairy thermometer
- 2 yd Butter muslin
- Fromage blanc starter culture
- Sour cream starter culture
- Creamy yogurt starter culture
- Buttermilk starter culture
- Kefir starter culture
- Creme Fraiche starter culture
- Herbs de Provence
- Recipe Boklet
Makes up to 30 pounds of cheese
In the freezer, cultures will last up to 2 years
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- Q & A
- Related Recipes
Few years ago I picked up the yogurt kit and ended up giving it to a family member. Finally decided to replace it and have some more fun!
lots of recipes
While I am not yet able to use all the parts of this kit (need a cream separator for my goats' milk) I have been using the yogurt culture, Yogotherm, and the buttermilk cultures a lot. I prefer the Creamy Yogurt culture over the Sweet culture, but am glad I tried both to compare. There are quite a few recipes for using what you make. The Herbs du Provence should be used sparingly IMO, as it almost overpowered the fromage blanc. Overall, I am glad I got this kit.
Such a Fun Gift!
This was a gift and I found it easy to use and have made some delicious soft cheeses, kefir and yogurt. I was more impressed with customer service's response time to an emailed question and concern regarding a few recipes that came with the kit.
So much fun
I have been having a blast with the Gourmet Home Dairy kit -- the kefir makes terrific cheese, and I use the whey to make beet kvass as mentioned in Sally Fallons cookbook, Nourishing Traditions it is divine. The fromage blanc has been a major hit with family and friends who have tasted it, and I am trying out the fromagina, now. Creme fraiche and sour cream -- wow. Even the buttermilk has been tasty, this from someone who has not been a big fan of the commercial stuff.
Directions ask the impossible
I just got the kit and brought home a gallon of milk specifically to make the fromage blanc. I followed the directions and heated my entire gallon of milk to 86F, but then the directions say to add the warm milk to the yogoterm, but it won't hold an entire gallon of milk. Considering that I purchased the fromage blanc cultures and instructions in a kit with the yogotherm, this volume mismatch seems like a major oversight.