In a wrap, on a sandwich, with fresh salmon or on a crunchy baguette: fresh cheese is like a “summer breeze”. And the best part? You don’t have to be Jamie Oliver to make it. With the Home Cheese Maker set for fresh cheese, you can make your own cheese from now on.
You can make at least 2 different kinds of fresh cheese with this Home Cheese Maker set: one for spreading, and one for cutting.
Cow’s, sheep’s, or goat’s milk: they’re all possible. With our clear preparation instructions and tips for varieties, you will choose for cheese. We provide all the necessary ingredients, but you can also add your own fresh herbs or dried tomatoes.
A spreading knife is included as an extra. The fresh cheese conveniently stays fresh for 10 days from the fridge, if it even lasts that long. Because once you taste it, you keep on eating it. This is so tasty!
You can use this Home Cheese Maker set at least 15 times. And the jar even has more uses. You can use it, for example, to grow or keep fresh herbs.
Tip: Making fresh cheese is lots of fun, but take your time doing it. Read the instructions carefully first, and then have a go.
What comes in the jar?
What more will you need?
For fresh spreadable cheese:
Preparation time: 30 minutes
Ready to eat in: 20 hours
For cuttable fresh cheese:
Preparation time: 45 minutes
Ready to eat in: 5 hours
As a vegetarian, can I also make cheese with this set?
Yes. The rennet used in the sets is vegetarian. To be precise, we use microbial rennet which is produced in a laboratory by deriving an enzyme – similar to chymosin – from microorganisms.
How do I clean my cheesecloth so I can use it again?
You can rinse out the largest pieces of cheese residue by hand. Then, just add the cheesecloth to the washing machine and it will be ready for use again.
How long can I enjoy these fresh products?
The expiration dates for herb butter, fresh cheese, and mozzarella vary. For further information on this, see the user instructions.
Which types of dairy products are suitable or not suitable for making cheese?
You use raw milk from a dairy producer to make cheese in its purest form. However, you can also go ahead and make your cheese using milk purchased from the supermarket. Use whole milk, possibly organic, because that gives the richest flavor.
For mozzarella, try using real buffalo’s milk. If you’re going to make fresh cheese, you can use cow’s, sheep’s, or goat’s milk.