Cheese Making Supplies -"Blessed are the cheesemakers..."
Keywords
 
Cheese Making Books
       
HCM01
Home Cheese Making by R. Carroll



Home Cheese Making, by Ricki Carroll will help take the complexity out of making cheese at home. "A thorough and practical guide," says Bon Appetit. There are also sections on making dairy products such as butter, yogurt, sour cream, Creme Fraiche, and Mascarpone. There are stories about artisanal as well as home cheesemakers, recipes for using your cheeses, hints on how to store and cut your cheese, recipes from customers and much, much more. Ricki explains with ease how to begin from the very first batch.

Home Cheese Making explains what equipment is required for all aspects of the process, including preparing a starter culture, using rennet properly, controlling temperature, and storage of your finished cheeses. You will find an easy-to-follow format, illustrations, charts, glossary, and a troubleshooting guide. This book is a must for all who want to make their own cheese in the kitchen or experiment on how to get started! 

There are 75 cheeses, 25 other dairy products, Q&A, stories about cheesemakers and lots more. 278 pages paperback.
$16.95
HCM02
Making Cheese, Butter, and Yogurt by Carroll
(32 pages)
$3.99
 
Cheese Making Kits
HCM03
30 Minute Mozzarella Kit
Kit contains enough ingredients to make Mozzarella 30 times using our own easy recipe! The whole process takes ±30 minutes!!! Recipe booklet also includes recipe for quick and easy Ricotta, as well as a small variety of recipes using these two cheeses.
$24.99
HCM04
Hard Cheese Kit
This Basic Hard Cheese Kit is for beginning cheesemakers. This kit makes eight delicious, homemade cheeses: Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Parmesan and Ricotta.

With a little effort and a lot of fun, you can make your very own additive and preservative-free cheeses! Start now and make this a family tradition.

Our kit comes with detailed recipes demystifying all the steps in the cheesemaking process. This kit can make up to 30 pounds of cheese! Cheese Wax not included.
$29.99
 
Cheese Making Supplies
 
HCM11
Mesophilic Culture (5 Pack) Each pack of direct set culture will set up to 2 gallons of milk. Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.
$5.99
 
HCM18
Penicillium Candidum (white mold) is used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. It produces a nice, white bloom on the surface of your cheeses. This pack will treat up to 750 gallons of milk.
$9.99
HCM05
Rennet Liquid Vegetable 2oz
1/4tsp will set 2 gallons of milk in 45 minutes. Each 2oz. bottle contains 12 teaspoons which is enough to set 96 gallons of milk.

DIRECTIONS: This rennet is double strength . Use half as much as recipe calls for.
Dilute required amount of rennet in 20 times its volume of cool, potable water. Add immediately into milk and stir for 2 minutes to thoroughly distribute.

Store rennet in refrigerator. Will keep 6 months if stored properly.
$7.99
 
HCM12
Thermophilic Culture (5-pack) Each pack will set 2 gallons of milk. Used in making Parmesan, Romano and Swiss and other Italian style cheeses. This culture is added directly to your milk and takes all the muss and fuss out of the culturing process.

$5.99
 
HCM19
Lipase- Capilase Powder (2 oz) Capilase Lipase powder is very sharp. It adds a piquant flavor to Italian cheeses such as Romano and Provolone. Can treat 80 to 160 gallons of Milk.
$8.99
 
HCM20
Lipase- Italase Powder (2 oz) Italian Lipase is mild. It adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others.Can treat 80 to 160 gallons of Milk.
$8.99
 
HCM13
Yogurt Culture (5-pack) A delicious, tangy yogurt that is simple to make and wonderful to eat.  Works very well with store-bought milk or goats milk. CULTURE INCLUDES s.thermophilus, l. elbrueckii, s.bulgaricus, s.lactis, dry milk powder, lactose, maltodextrin and autolyzed yeast

Each packet will set up to 2 quarts of milk.
$5.99
WIA15
Citric Acid 2 oz
Citric Acid is used for making the 30 Minute Mozzarella and Ricotta Cheeses.
$1.19
HCM06
Citric Acid 1lb
$3.99
HCM07
Cheese Salt 8oz
This salt melts easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process and it is the lactic bacteria that is important to the proper aging of cheese. 
$3.29
BIA15
Calcium Chloride
2 oz.  Harden water/lower pH with accent toward malt.
$1.39
WIA55
Tartaric Acid 2 oz
Tartaric Acid is used for making Mascarpone, an Italian soft cheese which is made from cream and has a rich velvety texture with a sweet delicate flavor. Mascarpone is used as a cream with fruit and cakes as well as in many dessert recipes.
$2.20
HCM08
Cheese Cloth
Cheese Cloth for use with hard cheeses. 

2 yards of 100% cotton, 60 thread per inch, reusable Cheese Cloth.
Can be used for draining large curd cheeses, lining hard cheese molds for pressing and bandaging your finished cheeses.
$5.99
HCM09
Butter Muslin
Butter Muslin for use with soft cheese.

2 yards of 100% cotton, 90 thread per inch, reusable Butter Muslin

Can be used for the draining of soft cheeses.
$5.99
HCM10
Cheese Wax 1lb
Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax.

A formulation of paraffin and microcrystalline wax, food grade coloring

One pound will wax approximately 12-20 cheeses when brushed on.
$6.99
HCM15
Cheese Press
This hand crafted wood Cheese Press measures 19-1/2"L x 9"W x 26-3/4"H. It can be used with the cheese molds below for any hard cheese.
$159.99
HCM16
Large Cheese Mold For producing 5 to 10 pounds of cheese.
$39.99
HCM17
Small Cheese Mold For producing up to 2 pounds of cheese.
$24.99
HCM16
Stainless Cheese Mold 4"x4" round mold.
$28.99
HCM16
Cheese Curd Cutter Stainless cheese curd cutter.
$25.99