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Soft Cheese Making Kit - Beginner Kit

Try making your own Lemon Cheese, Queso Blanco, Chevre, Crème Fraiche, Fromage Blanc, Neufchatel: (American), Cream Cheese, Quark, Bondon Cheese, Whey Ricotta or Feta. Makes 12 cheeses.

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Retail Price: $60.00
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Product Information

Soft Cheese  Kit: This is a beginner cheese making kit ideal for those with no cheese making experience.

Kit includes:

  • Free 24 page recipe/instruction booklet
  • 200mmdairy thermometer
  • MO 030 Mesophilic Starter Culture - 100 L sachet
  • MO 036 mesophilic Starter Culture - 200 L sachet
  • 50ml liquid vegetable rennet with dropper cap
  • 50ml calcium chloride with dropper cap
  • 250grams cheese salt
  • 'tight weave' cheese cloth - reusable
  • free sterile jars

There is enough culture in this pack to make over 100 batches of cheese,
with instructions for some cheeses that require no culture at all.

The Soft Cheese Kit makes twelve delicious, homemade cheeses: Lemon Cheese, Yoghurt Cheese, Queso Blanco, Chevre, Crème Fraiche, Fromage Blanc, Neufchatel: (American), Cream Cheese, Quark, Bondon Cheese, Whey Ricotta, and Feta.

The kit comes with a detailed easy to follow directions demystifying all the steps in the cheesemaking process, and can be used with regular full cream milk, straight from the supermarket, in easy to handle 2 and 4 litre quantities, depending on which cheese you choose to make.

Please note: your kit and/or equipment will be dispatched directly from our cheese makers to ensure it arrives safely and quickly by express post or as fast as we can get it to you. We do not keep kits onsite at this stage due to the freezer and refridgeration conditions needed for some of the kit items.

Question: My cultures have arrived, but the cooler blocks have melted, and everything feels warm, is this OK ?
Yes !! Just store the items "as advised" as soon as possible.
To be honest, most cheese making ingredients and yoghurt cultures are shipped to us from overseas, without any cooling, and we just store the items correctly, once they get to us.

What we wish to avoid is anyone getting their yoghurt or cheese cultures, and storing them in the pantry for many months, without even knowing that they needed to be put in the fridge or freezer.

Perhaps we are "overcompensating" with cooler blocks, and labels all over the place, but we do know someone who kept an unopened cheese kit in a hot pantry for two years.

Question: How do I store the culture, and other cheese making ingredients ?
The dry items like cultures and rennet tablets should be stored in a freezer, and liquid items like liquid rennet should be stored in a refrigerator.
We supply sterile jars free with the culture sachets, and these are for the storage of the cultures once the sachets are opened. We recommend not to open the sachet until you are about to make your first cheese.

When opening the sachet of culture we recommend bringing it to room temperature first. This will reduce the effect of the condensation causing some of the culture being stuck to the inside of the sachet. Cut all the way across the top of the sachet, then concertina it, and pour the culture into the sterile jar supplied.

Please be carefull to close your jar properly, to keep the moisture out while it is in the freezer.

Question: How do I test my rennet ?
Heat one cup of milk to 32C, and if using homogenised milk, add 2 drops of Calcium Chloride. (Do not add citric acid.)
Dissolve 1/4 rennet tablet (or 1/4 tsp. liquid rennet) in 225ml of cool water and stir well. From this diluted rennet take 2 tablespoons and add it to the milk at 32C. Stir gently from the bottom to the top for 30 seconds.
If the rennet is working, the milk surface will begin to firm or form a slight film after two minutes. After six minutes, it will have formed a curd that will hold a knife cut.

Question: How much culture do I use ?
Our Mini Measuring Spoons give a pretty accurate dose measurement.
With our MOT 092 Thermophilic and MO 030 Mesophilic cultures the sachet is suitable for 100 litres of milk, and will give twelve standard doses, if following our instructions. A heaped “Smidgen” (1/32nd tspn) will give twelve doses from these sachets.

With our MO 036 Mesophilic culture the sachet is suitable for 1000 litres of milk, and will give over 100 doses, if following our instructions. A heaped "Drop" (1/64th tspn) will give approximately 100 doses from this sachet.

It is a good idea to record how many doses you get from your culture to confirm that you are measuring correctly.

Question: How do I know if my cheese is dry enough to wax ?
Once the cheese has been pressed it is removed form the mould and set out to dry on a wooden cheese board. Drying can take several days, during which time the cheese is turned to ensure even drying. When “dry” the cheese should both appear, and feel dry to the touch.

Question: What do I do about mold on my cheese, while drying?

Because of the high humidity in some parts of Australia, drying can sometimes take more than just a "few days", so there is an increased chance of mould spores in the air landing on your cheese. To remove the mould simply wipe it off with a vinegar moistened cloth.

Question: What do I do about mold on my cheese, under the wax ?
So when removing the wax, you find some mould has grown on your cheese ... just cut it of and enjoy the rest of your cheese adventure.

Question: I have a "Starter Kit", but I want to make more advanced cheeses, where do I get the instructions ?
You can get away with making the more simple cheeses in our starter kit, with the limited instructions supplied ... but our kit is just that, a "starter kit" ... as you move onto more complex cheeses, a much greater depth of knowledge is needed, such as can be found in the Ricki Carroll book, "Home Cheese Making" .....

Question: My cheese has a bitter taste. What could have gone wrong ?
Too much rennet can give the cheese a bitter taste. Reduce the amount of rennet in your next attempt at this cheese.
Contamination due to poor hygiene can cause a bitter taste. This can happen to the best of us so be sure your working environment is clean and that you have sterilized all your utensils. If you are using raw milk, pasteurise it before making your cheese to ensure that there are no unwanted pathogens in your milk.

Your milk became to acidic. This is caused by the milk over ripening once you have added your culture. Over ripening is cased by adding too much culture or leaving it to ripen for too long. Be careful with your measuring of the culture and watch your timing.

Double boilers are expensive, what else can I use?
Large stockpots come from a local hardware store, with the smaller two suitable for smaller milk batches, and these two suitable for up to 10 or even 12 litres.