Homemade feta, cottage cheese, cream cheese, ricotta, whey cheese and fresh cheese

A home cheesemaking kit for making feta, cheese in oil, cottage cheese, cream cheese, ricotta, whey cheese and fresh cheese.

This home cheesemaking kit consists of the following:

• 2 draining/turning trays with slatted racks
• 2 cheese nets
• 4 cheese moulds
• 1 cheese thermometer
• 1 set of ml measuring spoons
• pH indicators
• ½ dl rennet (item number 1005, approved for conventional, vegetarian, vegan, halal and kosher cheesemaking) – enough for approx. 40 kg of cheese
• 1 bottle of lipase enzyme – enough for approx. 40 kg of cheese
• 1 sachet of starter culture – enough for approx. 40 kg of cheese
• Recipe booklet (cheese booklet with detailed instructions for making cottage cheese, Camembert / white mould cheese, blue cheese, feta / cheese in oil, cream cheese, Danbo and Havarti types, whey cheese, ricotta, rygeost, fresh cheese, mozzarella and butter)

The actual working time is 20 minutes, and the feta is ready to eat after 4–5 days.
The cottage cheese is ready to eat the same day it is made.

If you also buy citric acid, you can make your own mozzarella too.

The picture shows feta and cheese in oil, with a portion of cottage cheese at the bottom. Each portion is made from 8 litres of milk.

For a pot for pasteurising and heating milk, see item numbers 4178 and 4159a.