30 Minute Mozzarella & Ricotta Kitfun, easy to use cheese making kit
"I LOVE, LOVE, LOVE this kit! The mozzarella was delicious and soooo easy to make!"
–Kathy, Happy Cheese Maker
This cheese making kit is fun for all ages, simply add milk and enjoy. What could be better than making fresh, homemade mozzarella in your own kitchen.
With this kit you can go from fresh milk to stretching mozzarella in approximately 30 minutes. Along with mozzarella you can also make fresh whole milk ricotta, yum.
When making mozzarella, or any cheese, we always suggest local dairies, when available. For mozzarella the milk needs to be processed below 170F, at the dairy, for proper curd formation.
- Dairy thermometer
- 1 yd Butter muslin
- 3 oz Citric acid
- 5 Vegetable rennet tablets
- 3 oz Cheese salt
- Recipe booklet
- Make mozzarella in 30 minutes
- Up to twenty 1 lb batches
- Easy to use
- Additional recipes, including whey bread
Rennet tablets will last approximately 1 year at room temperature. When stored in the freezer, rennet tablets will last for 5+ years.
Other contents in this kit will last indefinitely, at room temperature.
New England Cheesemaking Supply Company
Use the freshest milk you can find, local milk is always best, when available.
Milk that has been pasteurized above 170F can be problematic for curd formation, when making 30 minute mozzarella. If you see problems with curd formation, we recommend contacting the dairy and asking about their milk processing temperatures.
This kit can be made with any type of low heat processed milk, including goat milk and powdered milk.
- Q & A
- Related Recipes
I was amazed at how easy it was. I simply followed the directions and in the end, boom! Cheese. The only thing I could change is when I was draining the mozzarella I messed with it too much and drained it too much so the cheese was a little dry. After watching a few videos I realize that I needed to handle it much less and also I picked up a tip that once you have got it to the shiny part and you’re letting it sit instead of using cold ice water, to let it sit back in the Whey that has cooled. It was much better. This last few times I made mozzarella next time I am going to try a new type. I think I have definitely become a cheese maker.
Overall my experience was good. My curd didn't get to a custard state, but overall satisfied with my first attempt. Going to look for the milk recommendation.
My daughter and I made a pound of mozz on our first attempt. It made incredible slicing cheese and was a divine topping on a homemade pizza, well two pizzas!
delicous easy cheese