How long does it take to make cheese?

It will vary depending on the type of cheese you choose to make, but in general, the cheesemaking process looks like:

Do I need any special equipment or other ingredients?

For mozzarella, no—you probably have everything you need in your kitchen already. If you want to make a harder aged cheese, like Parmesan, you'll need cheese salt and a cheese press. It's also a good idea to have lipase for several cheeses.

What kind of milk should I use for cheesemaking?

Cheese can be made using almost any type of animal milk: cow, goat, sheep—even mare or camel. Unhomogenized milk is preferable, but you can absolutely use pasteurized, homogenized milk as well. The only kind we never recommend is ultra-pasteurized.

How long will the finished cheese last?

Your cheese will last 7–10 days in the fridge and 6–9 months in the freezer. Make sure to get some cheese salt (non-iodized salt) before freezing. It's a good idea to have cheese salt around anyway, as it enhances the flavor and helps it last longer.

What should I do with the leftover whey?

Don't just throw it out! Whey can be used as cooking liquid for potatoes, rice, grits, pasta and grains; as a starter culture for fermenting vegetables; as a nutrient boost in smoothies or drinks; to make whey cheese; or added to compost.

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Description

🧀 Elevate your kitchen game—artisan cheese, no cheesecloth required!

IMPRESS CONNECT - Elevate your charcuterie nights and become the go-to host with artisan cheeses that spark conversation.
MASTER ARTISAN AT HOME - Craft authentic hard & semi-hard cheeses like Parmesan, Mozzarella, Asiago, and Swiss with ease.
PRECISION YIELD CONTROL - Create up to 10 servings of fresh mozzarella or multiple cheese wheels from just 2 gallons of milk.
CLEAN SAFE INGREDIENTS - Non-GMO, gluten-free cultures tested by third-party labs for your peace of mind.
VERSATILITY MEETS CREATIVITY - Combine with mesophilic starters to expand your cheese repertoire to Manchego and Montasio.

This kit includes 4 gluten-free direct-set packets of Streptococcus thermophilus starter culture plus 2 vegetable rennet tablets, enabling you to craft a variety of hard and semi-hard cheeses like Parmesan, Mozzarella, Asiago, and Swiss. Each batch is pathogen tested and non-GMO, ensuring safe, high-quality homemade cheese with yields up to 10 servings per 2 gallons of milk.

Reviews

N**N

Works as advertised

Works fine

7.11.2024

A**R

Perfect

Great dependable cheese making cultures. Worked great

30.10.2024

J**.

EXCELENTE

excelente

17.05.2025

L**T

Dependable

Good

15.06.2025

J**A

Works well

I made fresh mozzarella cheese with it. Delicious!

29.01.2024

M**O

Fresh mozzarella anyone?

We use this to make goat mozzarella in our farmers kitchen. Great way to preserve our goat milk. Easy to use and tasty too.

24.09.2020

J**Y

Excellent Quality

Very Good Product, good service and excellent item description

20.02.2019

S**O

Tried it twice and got a double delusion.

It did not work for me.I tried the packets twice, and each time they failed to lower the pH. No matter how long I incubated it. Believe me, long hours under controlled temperature and the pH did not drop at all. I wonder if the bacteria were alive at all. I wanted to add more details, but Amazon tells me to remove information; otherwise, they cannot publish it.

7.08.2025

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