Mozzarella & Ricotta Cheese Kit

What type of milk should I use?
Almost any milk can be used for making mozzarella or ricotta: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but...
Fri, 7 Jul, 2017 at 8:02 AM
My instructions say heat to 900C and cool to below 100C, what’s that about?
We’re so sorry, we managed to choose a font for our first run of instructions with no degrees sign so it came out as a 0 instead. Just remove the last 0 and...
Fri, 7 Jul, 2017 at 8:03 AM
Can I make smaller batches of cheese?
For either of the two recipes, if you want to make a smaller quantity of cheese you can scale down the amounts as necessary. If you do this, be aware though...
Fri, 7 Jul, 2017 at 8:04 AM
How long will my cheese keep for?
The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt wi...
Fri, 7 Jul, 2017 at 8:04 AM
How much cheese does 4L of milk make?
4 litres of milk makes around 450g of cheese, but this will vary slightly depending on the type of milk used.
Fri, 7 Jul, 2017 at 8:04 AM
What is the difference between a reactive and non-reactive pot?
Reactive pots are made of materials such as cast iron, aluminium and copper. These types of materials can react with the acid added to the milk and negative...
Fri, 7 Jul, 2017 at 8:05 AM
My instructions say to use rennet in the goat cheese
This is a typo, ignore that step! Your goat cheese doesn't need any rennet to be added, the citric acid should be doing the work.
Sat, 3 Feb, 2018 at 9:23 AM