Gift Cards
August 16, 2022
Cheese Making Kit – Feta
$59.00
FETA AND GOAT CHEESE KIT
Make a genuine batch of Greek Feta or a smooth log of Goat Cheese using the easy to follow recipes in this fully equipped kit! There are enough ingredients to make 10 batches of cheese! (1 batch = 1 pound of cheese!) Using the mould provided, you can shape your Feta and store it in a brine in the fridge. Or, roll your Goat cheese into a log and infuse it with exciting flavours! Try Basil, Lemon, Cranberry, Garlic or more! All you have to do is provide the milk!
Hands-on Time: 2-4 Hours
Total Time from Start to Finish: 1-2 days
THIS KIT INCLUDES
Cheesecloth
Milk Thermometer
Cheese Mould (for Shaping your Cheese)
Microbial (Vegetarian) Rennet
Bacterial Culture (Mesophilic)
Calcium Chloride
Salt (for Salting & Brining)
Recipe Booklet (With helpful hints and Pictures)
STORAGE INSTRUCTIONS
Lasts up to 2 years. For maximum shelf life, bacterial culture must be stored in the freezer. Calcium Chloride in a dark, cool place such as a fridge. Rennet will last 3 years at room temperature and 5 years in the freezer.
6 in stock
FETA AND GOAT CHEESE KIT
Make a genuine batch of Greek Feta or a smooth log of Goat Cheese using the easy to follow recipes in this fully equipped kit! There are enough ingredients to make 10 batches of cheese! (1 batch = 1 pound of cheese!) Using the mould provided, you can shape your Feta and store it in a brine in the fridge. Or, roll your Goat cheese into a log and infuse it with exciting flavours! Try Basil, Lemon, Cranberry, Garlic or more! All you have to do is provide the milk!
 Hands-on Time: 2-4 Hours
Total Time from Start to Finish: 1-2 days
THIS KIT INCLUDES
Cheesecloth
Milk Thermometer
Cheese Mould (for Shaping your Cheese)
Microbial (Vegetarian) Rennet
Bacterial Culture (Mesophilic)
Calcium Chloride
Salt (for Salting & Brining)
Recipe Booklet (With helpful hints and Pictures)
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STORAGE INSTRUCTIONS
Lasts up to 2 years. For maximum shelf life, bacterial culture must be stored in the freezer. Calcium Chloride in a dark, cool place such as a fridge. Rennet will last 3 years at room temperature and 5 years in the freezer.
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