Description
Hard and Soft Cheese Making Kit with Press will make your own cheese a great hobby!
This Hard and Soft Cheese Making Kit with Press comes with what you need to make soft and hard cheese. Included is a sheet with a basic soft cheese and cheddar cheese recipe and additional information how to take your hobby forward. The rennet and cultures can be used for a number of production runs. When they eventually run out, you can purchase new in our shop. This is the ideal cheese making kit for beginners.
You can always contact us with questions.
This kit has moulds to make a cheese weighing apx. 400 gram. It contains:
Please note that the press in this kit is made to fit the hard cheese mould in this set.
- 1 hard cheese mould, complete with cheese cloth and follower
- 1 soft cheese basket mould
- 1 thermometer, 0-100 °C
- 1 strip with 10 Milk Coagulation tablets (vegetarian)1 tablet for 50L milk. Easy to divide in quarters. Each quarter would set about 12L milk.
- 1 cheese culture (enough for 100L milk)
Allergen info: Culture contains milk
Not suitable for vegans
Following data is useful when pressing cheese:
The spring is 53mm without compression.
when it is 30mm tall under compression it gives 87n, 19.5lb or 8.87kg pressure per spring.
when it is 20mm tall under compression it gives 125n, 28lb or 12.75kg pressure per spring
when it is 17mm just before solid, it gives 136n, 30.6lb or 13.86kg pressure per spring.
Recipes on the sheet in the kit:
Basic Recipe for Cheddar Cheese
Ingredients:
5L Cow Milk
Culture
Rennet
1 table spoon pure salt (no added ingredients)
Cheese wax or plastic coat or cloth + lard or vacuum bag
- Warm the milk to 32 ºC. Add the culture (100 ml of the prepared mother culture, instructions in the envelope). Stir and cover and allow the milk to ripen for 30-45 minutes.
- Add the diluted rennet (instructions on the tube/bottle) and stir well for up to 1 minute. Ensure the temperature is still 32 ºC and cover and do not touch for +/- 45 minutes. Test the curd with a knife to check it has properly set and breaks clean.
- Cut the curd in cubes of 1cm
- Warm the contents slowly (over apx. 30 minutes) to 38 ºC while stirring so the curd does not stick together. The curds will shrink and the whey quantity will increase.
- Put a lid on the container and let it rest for 5 minutes. Pour the curds in a cheese cloth and hang it to drain for 60 minutes in a quiet location where the bag does not cools too much.
- Put the drained curds in a bowl and break it up with your fingers in walnut size chunks and mix in the salt
- Put the curds into a cheese cloth lined mould and press it with apx. 1-2 kg for 10 minutes.
- Remove the cheese from the cloth, turn it around and put it back in the cloth and press it again with apx. 1-2 kg pressure for 10 minutes.
- Do this again and press for 12 hours with 1-2 kg.
- Take the cheese from the mould and take it gently out the cloth. Leave it to dry at room temperature on a wooden plate over 2-4 days, so a rind can develop. During this time, turn the cheese a couple of times daily.
- You can line the cheese with cheesecloth and apply lard, wax, plastic coat or vacuum pack
- Mature the cheese for at least 30 days
Basic Recipe for Soft Cheese
Ingredients:
5L Cow Milk
Culture
Rennet
pure salt (no added ingredients)
- Warm the milk to 30 ºC. Add the culture (100 ml of the prepared mother culture, instructions in the envelope). Stir and cover and allow the milk to ripen for 45-60 minutes.
- Add the diluted rennet (instructions on the tube/bottle) and stir well for up to 1 minute. Ensure the temperature is still 32 ºC and cover and do not touch for +/- 45 minutes. Test the curd with a knife to check it has properly set and breaks clean.
- Cut the curd in cubes of 1 cm and stir gently. Cut larger pieces smaller.
- Let the curd rest for 10-15 minutes, but stir sometimes so the curd does not stick together. The curds will shrink and the whey quantity will increase.
- Pour off the whey through the mould, collect the whey for later.
- Leave the curds in the mould, turning it occasionally over the next 2-4 hours, till whey stops dripping. This step can be done in a quiet spot in the kitchen or in the refrigerator.
- Prepare brine using acidified whey. Do this by leaving the whey, covered, at room temperature for 12-24 hours. Add 125 gr. salt to 1 litre whey. You can also acidify the whey using lemon juice.
- Cut the cheese into cubes (apx 2 cm) and put them in a jar and cover it by the acid brine and put it in the fridge. It will be ready to eat in a couple of days.
- Remove excess salt by rinsing the cheese before consumption.
We supply additional cheese and butter making accessories and ingredients. Check our shop for cheese moulds, presses, rennet, different cultures, cheese cloth, butter churns, books etc.
Leen (verified owner) –
Frederick Clarke (verified owner) –
great item very fast delivery .