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Homemade Cheese and Cheesemaking Supplies

You will be amazed at how easy it is to make your own cheese. You already have most of the equipment in your kitchen and we supply the rest. A simple cream yogurt cheese spread can be ready for breakfast overnight. Mozzarella cheese is ready the same day its made. Even aged cheeses like Cheddar are ready to eat in just weeks. Leeners cheese making supplies and cheese kits are ranked as the Best Overall by the Wall Street Journal.

Leeners cheese making supplies and cheese kits are ranked as the Best Overall by the Wall Street Journal.

BUTTER KIT	DELUXE CHEESE KIT	MOZZARELLA KIT

by James Leverentz - 208 page paperback - Penguin Group

Of course we know you are no idiot. You just crave cheese of all kinds but, make your own cheese? Why not! The Complete Idiot's Guide to Cheese Making is for anyone interested in the traditional art of cheese making at home. Making cheese is not difficult thanks to understandable explanations of the science and process of cheese making written for the novice and experienced hobby cheese maker alike. Everyone will gain valuable insight into the step-by-step processes for making many wholesome varieties of cheese using locally produced milk and other dairy products. There are nearly 50 recipes for homemade cheese and delicious dishes using them.

Recipes include: Mascarpone, Mozzarella, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, Provolone, Baby Swiss and more.

The book is based on the research and concept of Leeners You-Make-Kit Brand line of cheese making kits which were recognized by the Wall Street Journal as the Best Overall Cheese Making Kit In America. ISBN:1615640096

Includes the Complete Idiots Guide to Cheese Making

For the individual with an interest in unlocking the secrets to making cheese at home. The author of the Complete Idiots Guide to Cheese Making has assembled this kit to accompany his new book. It contains all the tools and ingredients for making all of the cheeses presented in the book. All of the equipment is of commercial creamery quality for years of service. Jim takes you step-by-step through all the ingredients and specialty equipment described in the book cover-to-cover.

Equipment includes: Tomme cheese press, 12 inch curd knife, four yards of two grades of cheese cloth, bamboo draining mat, ricotta cheese baskets, red cheese wax and brush, digital thermometer with timer, and of course the CIG to Cheese Making.

Ingredients include: two strains of Mesophilic starter culture, thermophilic, propionic shermanii cultures for Swiss cheese, mild lipase powder, rennet tablets, annatto coloring, calcium chloride solution, citric acid, tartaric acid and over 2 pounds of cheese salt.