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Savor the delicious flavor (and squeak) of a full pound of Wisconsin-style fresh
cheese curds. This kit includes enough ingredients to make 10 batches (yielding 1 pound per batch) and comes with all the equipment, ingredients and instructions you need. All you have to do is provide your own animal milk (1 gallon required per batch).
Hands-on Time: 2-3 Hours
Total Time from Start to Finish: 2-6 Hours
THIS KIT INCLUDES
Cheesecloth
Milk Thermometer
Microbial (Vegetarian) Rennet
Calcium Chloride
Bacterial Culture (Mesophilic)
Fine Salt
Recipe Booklet (With helpful hints and Pictures)
STORAGE INSTRUCTIONS
Lasts up to 2 years. For maximum shelf life, store bacterial culture in the freezer. Rennet will last 5 years in freezer, 3 years at room temperature. Calcium Chloride in a dark, cool place such as a fridge. All other ingredients are to be kept at room temperature.
