| Status |
Product |
Description |
Price |
Add to Cart |
| Out of Stock
Check back soon!
|
Home Cheese Making
by Ricki Carroll
|
Includes 75 cheesemaking recipes
and over 25 other dairy products (Butter, yogurt, sour cream, etc.) 278
pg. Paperback |
$16.95 |
|
| In Stock |
Mozzarella & Ricotta Kit |
Takes less than 30 minutes.
Includes: Recipe booklet, Butter Muslin, Citric Acid, Dairy Thermometer,
Veg. Rennet Tablets, and Cheese Salt. |
$24.95 |
|
| In Stock |
Basic Hard Cheese Kit
Makes: Farmhouse Cheddar, Gouda, Monterey Jack, Feta,
Cottage Cheese, Colby, Parmesan, and Whey Ricotta |
Includes: Recipe Booklet, Cheese
Mold, Thermometer, Coarse Cheesecloth, Veg. Rennet Tablets, Direct Set
Mesophilic, Direct Set Thermophilic, Calcium Chloride *when making hard
cheeses you will need to order wax |
$29.95 |
|
| In Stock |
Fresh Goat Cheese Kit |
Includes: Recipe booklet, 4
Cheese molds, Liquid Rennet, Chevre Culture, Fresh Culture, Butter Muslin |
$24.95 |
|
| In Stock |
Off the Wall Press Plans |
Plans will help you make your own
lever type press. |
$4.95 |
|
| In Stock |
Cheese Cloth |
Reusable 100% cotton cloth used
to drain curds for hard cheeses and line cheese molds. 2 yards Course |
$5.95 |
|
| In Stock |
Butter Muslin |
Reusable 100% cotton cloth used
to drain curds for soft cheeses. 2 yards Fine |
$5.95 |
|
| In Stock |
Yellow Wax |
Reusable wax will help prevent
unwanted mold growth while retaining moisture in your aging cheeses. |
$5.50 |
|
| In Stock |
Red Wax |
Reusable wax will help prevent
unwanted mold growth while retaining moisture in your aging cheeses. |
$5.50 |
|
| In Stock |
Citric Acid |
Used for making Mozzarella and
Ricotta Cheeses 5oz. |
$4.39 |
|
| In Stock |
Calcium Chloride |
Used to give a firmer set to
curds in making hard cheeses. Can also be used in water for storing fresh
mozzarella. |
$4.95 |
|
| In Stock |
Vegetable Rennet Tablets |
Rennet is an enzyme that
makes warm milk coagulate. Used in almost all cheesemaking.
Sold as a strip of 10 tablets. Scored in four segments. 1/2 tablet sets 2
gallons of milk in app. 45 minutes. May need more for
homogenized/pasteurized milk. |
$6.50 |
|
| In Stock |
Organic Vegetable Rennet-Liquid |
Rennet is an enzyme that makes
warm milk coagulate. Used in almost all cheesemaking.
1/4 - 1/2 tsp. sets 4 gallons of milk in app. 45 minutes. Double
Strength. 2 oz |
$6.50 |
|
| In Stock |
Animal Rennet-Liquid |
Rennet is an enzyme that makes
warm milk coagulate. Used in almost all cheesemaking.
1/2 tsp will set 2 gallons of milk in app. 45 minutes. This is the purest
form of Rennet available in the US market today. 2 oz |
$6.50 |
|
| In Stock |
Mesophilic Direct Set Culture |
Will set up to 2 gallons of milk
to make a variety of hard cheeses including Cheddar, Gouda, Colby, and
Feta |
$5.95 |
|
| In Stock |
Thermophilic Direct Set Culture |
Will set up to 2 gallons of milk
to make a variety of cheeses including Mozzarella, Parmesan, Romano,
Swiss, and more. |
$5.95 |
|
| In Stock |
Chevre Direct Set Culture |
Gives a rich and creamy fresh
cheese from goat's milk. Great as a fresh cheese spread on bagels. Will
set up to one gallon of milk. |
$5.95 |
|
| In Stock |
Sweet Yogurt Culture |
Probiotic yogurt culture will set
up to 2 qts of milk into a sweet and creamy yogurt. Works well with
store-bought milk and contains both acidophilus and bifidus bacteria. |
$5.95 |
|
| In Stock |
Bulgarian Yogurt Culture |
One of the healthiest yogurts for
you. Smooth, creamy, and rich tasting. |
$5.95 |
|
| In Stock |
Ricki's Sour Cream Direct Set Culture |
Turn a quart of cream into a
thick "Old World" style sour cream. Use milk, and you will end
up with a creamy low fat substitute of a sour cream flavor. |
$5.95 |
|
