Chèvre Cheese Mold

Other Items You Will Need:
- Milk
- 6 to 8 quart (5.7L - 7.6L) stainless steel pot. Aluminum or cast iron will not work.
- Stainless steel or strong plastic slotted spoon
- 2 quart (1.9L) microwave safe mixing bowl
- Measuring spoons

Storage:
Kit will store at room temperature up to 1 year. Rennet tablets will last longer if stored in the freezer. Once opened, store citric acid and salt in well sealed containers in a cool, dry place. They will last indefinitely.

Yield:
1 kit will produce up to thirty 1lb (454g) batches of cheese.

Buying Milk For Making Mozzarella & Ricotta Cheese:
A common problem with store-bought milk is that it is shipped long distances after being processed. As a result, most milk must be processed at high temperatures and then held at cold temperatures for long periods of time while going these long distances to market. This is especially true for so called 'organic milks'. Many of the milks not labeled as ultra pasteurized are in fact still heat- and cold-damaged and will not make a proper cheese curd for this mozzarella. The best milk to use is farm-fresh milk without any processing. Please consider the risks of using unpasteurized milk. Pasteurized and homogenized store-bought milk can be used but will not provide results as good as farm-fresh milk. If farm-fresh milk is unavailable, very good results can be achieved using a blend of high quality non-fat dry milk powder and cream. Not all brands of dry milk are suitable. Use only reliable, name brand dry milk for best results. To make 1 US gallon (3.8L) of milk using this method, follow the instructions below:

1 - Make 4 quarts (3.8L) of milk using non-fat dry milk powder according to manufacturers instructions
2 - Let it re-hydrate overnight
3 - Remove 8 to 16 fl oz (237mL - 473mL) of milk to make room for the cream in the next step
4 - Heat 16 fl oz (473mL) light cream, 16 fl oz (473mL) half-and-half or 8 fl oz (237mL) heavy cream to 100F (38ºC). It is acceptable to use ultra-pasteurized cream if necessary
5 - Add heated cream to milk

Yield:
1 kit will produce up to forty 1lb (454g) batches of cheese.

Storage:
Rennet tablets, mesophilic culture and thermophilic culture should be stored in the freezer. Rennet tablet will last up to 5 years and cultures will keep up to two years if stored properly. Calcium chloride should be stored tightly sealed in a cool, dark place.

Refrigeration:
Some item(s) included in this kit should be stored in the freezer for maximum quality. The kits are not shipped with ice packs but they can be purchased separately. The kits can be shipped without refrigeration as it will not impact the quality of the ingredients. However, refrigerated items should be stored in the refrigerator upon arrival for greatest shelf-life.

Other Items You Will Need (Not Included):
- Milk
- Cheese Wax (for making hard cheese varieties)
- 6 to 8 quart (5.7L - 7.6L) stainless steel pot. Aluminum or cast iron will not work.
- Stainless steel or strong plastic slotted spoon
- 2 quart (1.9L) microwave safe mixing bowl
- Measuring spoons

Capacity:
For 0.25 to 0.5 US gallons (0.95L - 1.9L) of milk.

Yield:
Up to 1lb (454g) of cheese (depends on milk quality, moisture content, etc).