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You can make your own Fresh Mozzarella (aka. Bocconcini) in about an hour! This kit has enough ingredients to make 40 BATCHES, with each batch yielding about one pound of delicious Mozzarella. Shape your cheese into balls, or make one large batch to slice up and put on your pizza or caprese salad. This kit also comes with a bonus recipe to make your own Fresh Ricotta in about the same amount of time! All you have to do is provide your own non-homogenized animal milk (4 litres required per batch).
Because non-homogenized (cream-top) milk has been less processed, it is a stronger milk and can withstand the transformation from a liquid to a solid in a relatively short period of time. This is particularly important when making fresh Mozzarella, because it only takes 30-60 minutes to make and therefore the transformation is taking place extremely fast.
PREPARATION TIME: APPROX. 1 HOUR.
THIS KIT INCLUDES:
• Cheese Cloth
• Milk Thermometer
• Microbial (Vegetarian) Rennet x 10
• Citric Acid
• Fine Salt
• Recipe Booklet (With helpful hints and Pictures)
Lasts up to 5 years. For maximum shelf life, store rennet in the freezer. Rennet will last 3 years at room temperature. All other ingredients are to be kept at room temperature.
See our video tutorials, read FAQs, buy individual ingredients, and sign up for virtual classes at www.cheesemaker.ca.
Alexis and Jeremy