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

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

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

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.
• 10 x High-Strength Rennet Tablets (Suitable for Vegetarians) (Up to 40 batches)
• 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.