BEST QUALITY CHEESEMAKING KITS & SUPPLIES

PHONE OR EMAIL, AND PICK UP SUPPLIES SAME DAY AT MY HOUSE. 

COMPLETE HIGHEST QUALITY CHEESE MAKING KITS AND SUPPLIES. TO ORDER ONLINE,
see BOTTOM OF PAGE.

I must confirm your order. 

Phone 314-968-2596.  Zip code, 63119

RAW GOAT MILK, available in Mid Feb. 2012.  Prices below.

Remember, ANY pasteurized supermarket "drinking milk", will NOT make cheese and it will NOT stretch for mozzarella.   Regardless of what you have read over and over (and over and over again!), that goes for "minimally pasteurized" and "standard pasteurized", as well as "ultra-pasteurized."  Supermarket milk works for these cheeses only:  ricotta, queso blanco, yogurt, cultured buttermilk and kefir, & sour cream. To make Queso Blanco from store-bought milk:  heat the milk to 190 - 200 F, add 1/4 cup vinegar per gallon of milk, drain out the separated curds, salt them, and press them under some weight. Use on quesadillas.  Or, coat with bread crumbs and fry in butter.

2012 RAW GOAT MILK from me;
$4 quart, plus $1 refundable bottle deposit
$8 half-gallon, plus $2 refundable bottle deposit
$16 gallon, plus $4 refundable bottle deposit

My raw goat milk prices are lower than pasteurized goat milk available at stores.

Return the clean glass jars & lids, trade in on next milk, only pay for milk itself.
Done getting milk, return the jars, get deposits back.

CHEESEMAKING SUPPLIES, ONE BY ONE: 

My CHEESEMAKING DIRECTION BOOK, $10.  Buy this and receive $10 OFF A CHEESE CLASS within a year.  Get started today the right way with detailed, accurate directions for Feta, Chevre/fromage blanc, Sour Cream, Mozzarella, Cheddar, Yogurt, Camembert, Ricotta, Swiss/alpine, and much more information!

COMPLETE HIGHEST QUALITY CHEESEMAKING KIT, only good, commercial grade equipment, same items i use myself, nothing disposable or puny.  PLUS a $25 git certificate towards a Merryl Winstein Cheese Making Class.  Save money by getting everything all at once.  See description below.

LIQUID RENNET
(Non-animal)   $6 for 2 ounces (refrigerate). 
(Animal)  $8 for 2 ounces (refrigerate).
(Normally, you use only 1/8 teaspoon rennet per gallon of milk)

CHEESEMAKING PRESS, made by me and my son.  This model has two tall threaded rods, springs for steady pressure, and screw down knobs.  I use this type myself, it works perfectly.  I assure you, 80% of the presses sold on ebay will not work.  This is the best price for any high quality cheese press you will find:  $95.  Also, if you just want to take a good look so you can make one yourself, call to come over and see it.

CITRIC ACID POWDER, $4 for 1/4 cup.  Used in "quickie" mozzarella.

CHEESE WAX, $6.50 per pound, black, red, yellow/beige. 
Cheese wax is the exact wax used for mushroom growing.

BACTERIAL STARTER CULTURES
$1.50 for one small packet (sets 2-4 gallons of milk). (Keep frozen)

Creme Fraiche
Mesophilic - for Feta, Cheddar, Gouda, etc.
Thermophilic - for Swiss, Italian such as Parmesan, etc.
Sour Cream - exactly like "Smetina" which used to be sold in St. Louis!
Yogurt (Y-1, tart Bulgarian, Y-4, medium, Y-5 sweet & mild like Dannon.  Y-1 is large packet for $7.)
Chevre (for goat's milk)
Fromage Blanc, (like chevre, but for cow's milk)

OTHERS below, $3 EACH, come in small repackaged size to save you money!  You need only a pinch for up to 10 gallons.  The usual "large" packets, are $20 each.

Geotrichum (for camembert and others)
Pen. camemberti (white mold for camembert)
Propionic bacteria, for Swiss with holes  
Flora Danica 

THERMOMETERS with 1-3/4 inch dials, F & C, 0-220 F
12" stem, fits canning pot, $17 8" stem,
8" stem Taylor, fits 2-5 gallon pot, $17,  
5" stem, for little pots, $8 

CHEESE DRAINING MATS, about 6"square, fine or coarse food grade, $1.50 each

CHEESE DRAINING CLOTH, plain unbleached muslin, $3 per piece, about 18" square

LIPASE adds piquant flavor to feta, blue, mozzalla, parmesan, etc.
Capilase, Sharp 2 oz- $7 
Italase, Mild 2 oz - $7

CALCIUM CHLORIDE LIQUID, $3.50 for 2 ounces. (Increase yield and firmness in raw goat milk, any raw milk over 48 hours old, or any pasteurized milk.  Unfortunately, cannot compensate for "supermarket milk".)

CHEESE MOLDS & FORMS

Large basket, drains feta or ricotta from 1 to 2 gallons of milk - $7
Small basket, drains feta or ricotta from 1/2 to 1 gallon of milk - $7

Camembert, open bottom, no follower, holds cheese from 1-2 gallons - $10

Molds for draining chevre or fromage blanc:.  Each holds cheese made from 1/2 gallon of milk:
Heart Shape, Cone with flat top, Short Cylindar, Pyramid, or Tall Tube $7

Cylinder with open bottom, with lid, holds cheese from 1, 2, or 3 gallons of milk - use for pressed cheese or camembert, - $17. Very versatile.  THIS IS YOUR BASIC STARTER MOLD.

 Med. Tomme, closed bottom, with follower, holds cheese from 3-5 gallons - $21

 Large Tomme, closed bottom, with follower, holds cheese up to 10 gallons of milk - $28