If you've got a gallon of milk and an hour of time, you've got fresh cheese. Everything you need is included in this kit, and the process is simple and quick. Fresh unpaged cheese is the result of curdling heated milk with citric acid, then pressing it slightly into a firm block. When heated, it's crunchy and golden brown on the outside and chewy on the inside -- also excellent in lasagna and pasta or crumbled into salads.
With these tools you can make paneer (a soft and mild Indian cheese perfect for frying into crisp cubes) and queso blanco (a creamy white cheese that holds its shape for slicing).
Bonus: use the leftover liquid whey for baking, smoothies, or making soups.
Made in: Portland, OR
Kit Includes: Instruction booklet, fine mesh butter muslin cheesecloth, non-GMO citric acid, and pure non-iodized flake salt
Size: Each kit makes approximately 10 batches of cheese (each batch is just under 2lbs)