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Old 01-27-2014, 02:55 PM   #17121
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Originally Posted by pacanis View Post
Fi, can we have a link to your kit?

Do you know yet if it is economical, or just a way to control what goes into your cheese?
This is the kit I received. I was not crazy about making feta or queso fresco, so I Googled mozzarella recipes, I made the no microwave one.

I'm not sure if the ingredients are that expensive, yet as I have not needed to replenish them, yet. But, I think I will be replenishing when it's time. And branching out to other cheeses.
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Old 01-27-2014, 03:04 PM   #17122
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Originally Posted by PrincessFiona60 View Post
This is the kit I received. I was not crazy about making feta or queso fresco, so I Googled mozzarella recipes, I made the no microwave one.

I'm not sure if the ingredients are that expensive, yet as I have not needed to replenish them, yet. But, I think I will be replenishing when it's time. And branching out to other cheeses.
How many lbs do you think you will get from the one kit?
Can you re-use the cloth?
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Old 01-27-2014, 03:12 PM   #17123
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I got a cheese making kit for Christmas. A little citric acid and a rennet tablet, heat, time and a gallon of milk...mozzarella!!!
Ask any Python fan -- "Blessed are the cheesemakers."
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Old 01-27-2014, 03:17 PM   #17124
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How many lbs do you think you will get from the one kit?
Can you re-use the cloth?
If I use the same brand of milk, I think I can get close to 20 pounds of Mozzerella from the kit. The cheesecloth is reusable, very tight weave on it, I'll just need to sterilize it in boiling water before I use it again.

I used my Caphalon Simple - Non-stick - to make this batch, I want a stainless pan for the next, just so I can use a knife to cut the curds. I'm going to research the citric acid, I do know the rennet tablets run around $10 for 10.

There is a more scientific site, I need to re-find, when I do I will post the link. Making cheese without the citric acid, but using real buttermilk.
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Old 01-27-2014, 03:20 PM   #17125
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Ask any Python fan -- "Blessed are the cheesemakers."
Thank you for the reminder, TinLizzie!!! "Blessed are the Cheesemakers for they will show the whey".
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Old 01-27-2014, 03:23 PM   #17126
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That looks like a good kit, PF. It includes that little pot. What would have been different about making the feta cheese?

Here is a kit I googled on Amazon.

Amazon.com: Mozzarella and Ricotta Cheese Making Kit: Kitchen & Dining

I read the reviews and most of them were positive about the cheese making process but some people were not successful. I am wondering what kind of milk you used. Many of the reviews said that most milk sold in grocery stores are "ultra pasturized" even though they just say "pasturized." Did you buy any special milk?

I think this would be fun to do and fresh mozzarella is so much better than store-bought.
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Old 01-27-2014, 03:33 PM   #17127
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That looks like a good kit, PF. It includes that little pot. What would have been different about making the feta cheese?

Here is a kit I googled on Amazon.

Amazon.com: Mozzarella and Ricotta Cheese Making Kit: Kitchen & Dining

I read the reviews and most of them were positive about the cheese making process but some people were not successful. I am wondering what kind of milk you used. Many of the reviews said that most milk sold in grocery stores are "ultra pasturized" even though they just say "pasturized." Did you buy any special milk?

I think this would be fun to do and fresh mozzarella is so much better than store-bought.
The feta had more of the citric acid and salt, it is also a pressed cheese. The Mozzarella, I hand kneaded and stretched to make it stringy. I formed it in a round, it is kind of flat, I will do better next time. In the pic it looks like bread dough...
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Old 01-27-2014, 03:39 PM   #17128
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Well 34 bucks (plus milk) for 20 lbs of mozz seems pretty good.
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Old 01-27-2014, 03:40 PM   #17129
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... In the pic it looks like bread dough...
It looks like a big wheel of cheese with a piece missing to me
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Old 01-27-2014, 03:42 PM   #17130
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Looks like the citric acid is fairly cheap at any health food store.
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