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
- 4 oz Citric acid
- 10 Vegetable rennet tablets
- 8 oz Cheese salt
- Recipe booklet
- Make mozzarella in 30 minutes
- Up to thirty 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
Who knew? It's cheese!
Despite the friendly appearance of the instruction manual, I was a bit skeptical at the beginning. After getting all the components ready and setting out all the necessary equipment, the process went quite smoothly. My first batch of mozzarella was quite tasty, if a bit lumpy looking. The second was an improvement. Like all crafts, I expect both my skill and product will improve with practice. One of the advantages of working in cheese is that it's acceptable, even encouraged, to eat your mistakes. I'd suggest watching the video at https://vimeo.com/10615945. Also, I found it more workable to use a kettle full of 185ºF water poured over the curds than to dip the curds in the water bath. I think this is just the start of my cheese making adventure.
I made Ricotta using fresh, pasteurized milk from Pine View Dairy in Conestoga, PA. It was easy and turned out delicious. I hung the ricotta over my sink like my great-grandmother did, according to family stories. I will definitely make it again! To 1 cup of it I added 3/4 tsp. almond extract and served it as an appetizer with jam on little sourdough bread slices. It looked pretty and tasted great.
This kit makes it easy to have cheesemaking Classes
Our students all buy a kit and this makes it so easy for me, everything they need is in it and all I supply are some insulated boxes (to keep the cheese warm while each student is working )
18 years later
I first bought this kit about 18 years go when my kids were little, little. We began making cheese together as a family activity, something we could enjoy with our small ones. We made cheese with them a couple times a month for several years, and then sorta gave it up. Recently I bought this kit again and made a batch of fresh mozzarella just for old-times sake. One of my daughters, who is now a young adult, found it in the fridge and took a bite. She got a big smile on her face and said, "This takes me back to when I was a little girl!" Of all your products that we have tried, this is our favorite. Not only is it yummy cheese, but it's part of our family tradition.