The Ultimate Cheese Making Kit

The Ultimate Cheese Making Kit by The Big Cheese Making Kit lets you create 10 different cheeses right in your own kitchen. From stretchy mozzarella to grillable halloumi, this all-in-one kit includes everything you need to enjoy fresh homemade cheese in under an hour.

• Ricotta — The perfect starter cheese. Mild, creamy, ready in ~30 minutes.
• Mascarpone — Silky smooth, ideal for tiramisu or spreading on toast. ~30 min.
• Paneer — Firm Indian-style cheese, great for curries. ~45 min.
• Queso Blanco — Crumbly Latin American fresh cheese. ~45 min.
• Mozzarella — Freshly pulled, wonderfully stretchy. ~30–60 min.
• Halloumi — Cypriot grilling cheese that won't melt. ~60–90 min.
• Feta — Tangy brine-aged cheese, perfect in salads. ~60–90 min (plus ageing).
• Scottish Crowdie — Lightly tangy Scottish fresh cheese. ~45 min.
• Labneh — Thick, creamy Middle Eastern strained yoghurt cheese. ~30 min (plus draining).
• Goat's Cheese — Delicately flavoured when made with goat's milk. ~60 min.

• Organic sea salt (200 g) and anhydrous citric acid (200 g)
• 10 vegetarian rennet tablets (enzymatic microbial coagulant)
• Reusable butter muslin (fine-weave cheesecloth)
• Dairy thermometer
• 3 cheese moulds in different sizes
• Herbs & spices: dried basil, ground cinnamon, lemon pepper, dried mint, paprika (10 g each)
• Step-by-step instruction and recipe booklet

Just fresh whole milk (pasteurised or raw) and a large pot. Important: Never use UHT milk — it won't form proper curds. For goat's cheese use goat's milk; for mascarpone use cream.

1. Heat the milk — Warm it to the specified temperature using the included thermometer.
2. Add the coagulant — Stir in citric acid or rennet and let curds form.
3. Drain & shape — Separate curds from whey using the muslin, then press into moulds.
4. Season & enjoy — Add herbs and spices for your own custom flavours.

Start with ricotta or paneer — they're virtually foolproof and take just 30–45 minutes. The included booklet guides you step by step from easy fresh cheeses to more advanced varieties.

More than just a present — it's an unforgettable hands-on experience for foodies, couples, and anyone who loves trying something new. The ingredients keep for over a year, so there's plenty of time to explore all 10 cheeses at leisure.

Which milk works best?
Fresh whole pasteurised milk from any supermarket. Raw milk works too. Never use UHT milk.

How long does each cheese take?
From 30 minutes (ricotta, mascarpone) to 90 minutes (halloumi, feta). Most are ready in under an hour.

How many batches can I make?
Enough ingredients for 40 batches of 600–900 g each. The kit stores for over a year.

Is the rennet vegetarian?
Yes — 100% vegetarian microbial rennet tablets. No animal rennet.

How long does homemade cheese keep?
Fresh cheeses 3–5 days refrigerated. Feta in brine up to 2 weeks. Halloumi can be frozen.

Contents: Organic sea salt 200 g, citric acid 200 g, 10 vegetarian rennet tablets, butter muslin, thermometer, 3 cheese moulds, 5 spices (10 g each), instruction & recipe booklet · Dimensions: 24 × 15 × 14 cm · Weight: 920 g · Vegetarian & gluten-free