Artisan Cheese Kit Instructions
2
Your Artisan Cheese Kit
Pipette
Used to measure small quantities of
calcium chloride.
Curd Knife
A long blade knife used for cutting
the curd.
CULTURE & ENZYME MEASURING SPOONS
These tiny measuring spoons are great for
measuring out small amounts of culture
and enzymes. Tad is approx 1/4 tsp, dash
is approx 1/8 tsp, pinch is approx 1/16 tsp,
smidgen is approx 1/32 tsp, drop is
approx 1/64 tsp.
Cheese Cloth
Cheese cloth is used to help separate the
curds from the whey. It is often used to line
colanders and cheese moulds to ensure that
no curds escape and are wasted.
YOUR KIT CONTAINS
.
Shelf stable Mesophilic Starter Culture
.
Vegetarian rennet tablets
.
Hard cheese press
.
Cheese wax and melting bowl
.
Cheese mat
.
Square feta moulds (2)
.
Small ricotta basket with container
.
Pipette
.
Thermometer
.
Artisan’s cheese salt
.
Calcium chloride
.
Cheese cloth
.
Citric acid
.
Curd knife
.
Culture measuring spoons
.
Draining spoon
.
Annatto cheese colourant
.
Steriliser*
*Not available in USA
Specialised Cheese Making Equipment
Cheese Mat
Used to keep cheese elevated from whey
while the curds are draining inside the
cheese mould.
Thermometer
The thermometer will ensure accurate
monitoring of the milk temperature.
When measuring the temperature make sure that the two indentation points found
on the lower half of the thermometer probe are fully submerged in the liquid. If
they’re not, you will not obtain an accurate temperature reading.
How to...
USE YOUR
THERMOMETER
Cheese cloth can be reused. Soak your used
cheese cloth in warm water to rinse out
any left over milk residue, then sterilise by
boiling for 5 minutes.
Hygiene tip
CHEESE
CLOTH
