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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, which yields 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.
