Cheese Making Accessories

Cleaning:
Machine wash with unscented detergent before use. After using, rinse in cold water to remove all cheese particles then machine wash with an unscented detergent. Submerge in boiling water for 15 minutes if necessary to sanitize.

Helpful Notes:
In some cheese recipes, the cheesecloth may be more prone to stick to the cheese or become hard to remove. This is most evident in cheeses that produce higher acid levels in the mold which causes the cheese to shrink, pulling in the cheesecloth. This can be minimized by wetting the cheesecloth with a weak salt brine which will slow the acid production near the rind. The problem may also be caused by too much pressure when forming the mold and not turning the curds soon enough. If you have this problem, simply scrape the surface of the cloth slightly where it is sticking while making sure not to tear the rind.

Cleaning:
Machine wash with unscented detergent before use. After using, rinse in cold water to remove all cheese particles then machine wash with an unscented detergent. Submerge in boiling water for 15 minutes if necessary to sanitize.

Helpful Notes:
In some cheese recipes, the cheesecloth may be more prone to stick to the cheese or become hard to remove. This is most evident in cheeses that produce higher acid levels in the mold which causes the cheese to shrink, pulling in the cheesecloth. This can be minimized by wetting the cheesecloth with a weak salt brine which will slow the acid production near the rind. The problem may also be caused by too much pressure when forming the mold and not turning the curds soon enough. If you have this problem, simply scrape the surface of the cloth slightly where it is sticking while making sure not to tear the rind.

Yield:
1/2 tablet will set 2 US gallons (7.6L) of milk in approximately 45 minutes at 86-95F (30-35C).

Directions:
1) Dissolve one crushed tablet completely in 1/4 cup (59mL) of fresh, non-chlorinated water. Let the solution stand for 20 minutes before using.
2) For better results, the milk should be warmed to 95F (35C) before adding the solution to the milk.
3) Pour the solution into the warmed milk and stir vigorously.
4) Let the milk stand until set (Approximately 40 to 45 minutes).
5) If you wish to use a lactic culture, add it to the milk before the rennet tablet solution.
6) NEVER keep part of rennet solution for later use.
7) When using store bought milk you may need to add a little more rennet.

Storage:
Store rennet tablets in the freezer. They will last at least 3 years if stored properly.

Yield:
Each packet will set up to 2 US gallons (7.6L) of milk.

Directions:
Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
1/2 teaspoon will set 2 gallons of milk in approximately 45 minutes. One 2oz (59mL) bottle is sufficient to set up to 48 US gallons (182L) of milk.

Directions:
The amount to use will vary on the condition of your milk, season and type of cheese you are making. Dilute required amount of rennet with 20 times its volume of cool, potable water. Immediately add into milk and stir for 2 minutes to uniformly distribute.

Storage:
Store rennet in the refrigerator. Will keep up to 12 months when stored properly.

International Shipping Note:
This item may not be shipped to Australia or New Zealand due to import restrictions.

Yield:
Each 1oz (29.6mL) bottle contains approximately 5 teaspoons which is enough to do at least 40 US gallons (151L) of milk or up to 160 US gallons (606L) depending on your taste and quantity used.

Directions:
For each 2 US gallons (7.6L) of milk, dissolve 1/8-1/4 teaspoon (0.6mL-1.2mL) of powder in 1/2 cup (118mL) of cool water 1/2 hour before use. Add to milk just prior to rennet. Adjust amount to suit your taste. Not to exceed 1/4 teaspoon (1.2mL) per 2 US gallons (7.6L) of milk.

Storage:
Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity.

Yield: One ounces (29.6mL) contains enough Calcium Chloride for 24 US gallons (91L) of milk

Directions:
Using 1/4 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.

Note About Making Mozzarella or Provolone:
Do not use Calcium Chloride because it will keep the curds from stretching.

Storage:
Store in a cool, dark place. Will last indefinitely if stored properly.

Cleaning:
Machine wash with unscented detergent before use. After using, rinse in cold water to remove all cheese particles then machine wash with an unscented detergent. Submerge in boiling water for 15 minutes if necessary to sanitize.

Helpful Notes:
In some cheese recipes, the cheesecloth may be more prone to stick to the cheese or become hard to remove. This is most evident in cheeses that produce higher acid levels in the mold which causes the cheese to shrink, pulling in the cheesecloth. This can be minimized by wetting the cheesecloth with a weak salt brine which will slow the acid production near the rind. The problem may also be caused by too much pressure when forming the mold and not turning the curds soon enough. If you have this problem, simply scrape the surface of the cloth slightly where it is sticking while making sure not to tear the rind.

Yield:
Each packet will set up to 2 quarts (1.9L) of milk.

Directions:
Heat 1 quart (0.95L) milk to 185ºF (85C) and cool to 112ºF (44C). Pour into an insulated container (or Yogotherm). Add 1 packet starter culture, let rehydrate 2 minutes then stir. Cover and let set at 110-112ºF (43-44C) for 6-12 hours or until thickened to desired consistency. For a thicker product, add 1/4 cup (59mL) of dry milk powder prior to adding your culture. To make a Greek-style yogurt, simply take your finished product and drain it for 2 hours in 2 layers of butter muslin cloth which is available separately.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet will set 1 quart (0.95L) of cream.

Directions:
Heat 1 quart (0.95L) pasteurized light cream or Half-and-Half to 86ºF (30ºC). Add and mix in 1 packet of sour cream culture. Let set at room temperature, undisturbed, for 12 hours or until thickened to desired consistency.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet will set up to 1 US gallon (3.8L) of milk and will yield approximately 2 pounds (0.91kg) of fresh cheese.

Directions:
Heat 1 US gallon (3.8L) pasteurized milk to 86ºF (30C). Add and mix in one packet. Let set at room temperature, undisturbed, for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander. Hang and drain 6-12 hours. Refrigerate.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet will set up to 1 quart (0.95L) with a yield of approximately 1 pound (0.45kg).

Directions:
Heat 1 quart (0.95L) pasteurized light cream or half-and-half to 86ºF (30ºC). Add and mix in 1 packet, let set at room temperature, undisturbed, for 12 hours or until thickened. Ladle curd gently into a butter muslin-lined colander, hang and drain 6-12 hours. Refrigerate and enjoy!

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Capacity:
For up to 2 US gallons (7.6L) of milk.

Yield:
Up to 2lb (1.8kg) of cheese (depends on milk quality, moisture content, etc).

Capacity:
For up to 7 US gallons (26.5L) of milk (depending on moisture content of curd).

Yield:
Up to 7lb (3.2kg) of cheese (depends on milk quality, moisture content, etc).

Yield:
1 packet sets 1 US gallon (3.8L) of milk and makes approximately 2 pounds (0.9kg) of cheese.

Directions:
Heat 1 US gallon (3.8L) milk to 86ºF (30C), add 1 packet of culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours or until the curd is firm. Drain in Butter Muslin cloth (sold separately and available in our store) for 6 hours and refrigerate for up to a week. The time required for the curd to set will vary greatly depending on the farm the milk comes from, the season and the animal's diet. The curd is finished setting when a thin layer (1/8 to 1/4 in) of whey forms on the surface and some cracks may develop in the curd body.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Yield:
Each packet sets 1 to 2 quarts (0.95L to 1.9L) of milk and makes 1 to 2 quarts (0.95L to 1.9L) of buttermilk. We recommend using 1 quart. If you would like to use 2 quarts, simply allow more time to set.

Directions:
At 72ºF (22C), sprinkle 1 packet onto your milk and let it rehydrate for 1-3 minutes. Stir in to dissolve and let set 12 to 24 hours.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.