Italian Cheese Kit

SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:

Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years

The Italian Cheese Kit makes six delicious, homemade cheese:

• Cultured Mozzarella
• Provolone
• Parmesan
• Romano
• Pepato, and
• Whey Ricotta

Make all of the cheeses, or make your favourite cheese 24 times … Our kit comes with 2 sachets of culture containing a total of 24 doses.

The kit comes with a detailed easy to follow directions demystifying all the steps in the cheesemaking process, and uses the time-saving, convenient and simple to use direct inoculation method, and can be used with regular full cream milk, straight from the supermarket, in easy to handle 4 and 8-litre quantities, depending on which cheese you choose to make.

This Italian Cheese kit contains:

• 24-page Recipe / Instruction Booklet.
• 165 mm Cheese Mold, or Basket & “Follower”. (This Australian made basket, or hoop, can also be used for Brie and Blue Cheeses)
• 200mm Dairy Thermometer, C° & F°.
• Two Reusable “Loose Weave” Cheese Cloths
• 250 gm. Cheese Salt.
• Block of Natural Cheese Wax.
• 1 Natural Bristle Wax Brush.
• 50 ml. Calcium Chloride.
• 50 ml Liquid Rennet Vegetarian
• 2 x Sachets of Direct Inoculation MOT 092 Thermophilic Starter Culture
  (24 doses in total – from SACCO).
• 20 grams of Lipase
• Sample Duotest PH Test Strip.
• Two Sterile Jars.