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Cheese Making Kit – Mozzarella, Ricotta & Farmers’ – 4 Batches, Make Cheese in 1 Hour, Vegetarian Rennet, Great Gift for Cooks, Keto Diet

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Travel to Italy right from your kitchen! Whip up your own fresh mozzarella for Caprese salad and homemade ricotta for lasagna or just enjoy both as protein rich snacks. Bonus farmers’ cheese makes it easy to dive in with a mini 20 minute batch of fresh cheese anytime. Try them all, or just make all mozzarella, you will have everything you need whatever you choose.
Kit includes: Instruction Booklet, Unlimited Email Support as Needed, Fine Mesh Unbleached 100% Cotton Cheesecloth, Metal Probe Thermometer, Gluten-free Vegetarian Rennet, Gluten-free Non-GMO Citric Acid, Non-Iodized Cheese Salt (Fine Flake Salt)
Quantity: Kit makes 4 batches of cheese (1/4 tablet rennet per batch). A batch is about 1- 1.5 lbs. You’ll have plenty of supplies to experiment with different herbs, shapes and recipes.

$29.00


Note: Prices may fluctuate as sellers adjust them regularly. You'll see the latest price at final checkout.

Travel to Italy right from your kitchen! Whip up your own fresh mozzarella for Caprese salad and homemade ricotta for lasagna or just enjoy both as protein rich snacks. Bonus farmers’ cheese makes it easy to dive in with a mini 20 minute batch of fresh cheese anytime. Try them all, or just make all mozzarella, you will have everything you need whatever you choose.
Kit includes: Instruction Booklet, Unlimited Email Support as Needed, Fine Mesh Unbleached 100% Cotton Cheesecloth, Metal Probe Thermometer, Gluten-free Vegetarian Rennet, Gluten-free Non-GMO Citric Acid, Non-Iodized Cheese Salt (Fine Flake Salt)
Quantity: Kit makes 4 batches of cheese (1/4 tablet rennet per batch). A batch is about 1- 1.5 lbs. You’ll have plenty of supplies to experiment with different herbs, shapes and recipes.
Shelf life: 2 years at room temp. with an additional 3 years when rennet tablets are stored in a freezer after purchase.
Dietary guidelines: This kit is gluten-free and vegetarian friendly.

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