New England Cheesemaking Supply Company Mozzarella & Ricotta Kit — 20 One‑Pound Batches, Beginner Kit

A complete home cheese kit that lets you make fresh mozzarella in about 30 minutes and rich ricotta with every batch.

This kit from New England Cheesemaking Supply Company supplies the core ingredients and tools you need to craft small-batch mozzarella and ricotta at home — all you provide is the milk. The kit is designed for beginners and hobbyists, packaging measured components, a thermometer, muslin, and a clear recipe booklet so you can repeat results reliably. It contains enough supplies to produce roughly twenty one‑pound batches, making it a practical choice for families, cooking classes, or regular at‑home cheese projects.

What exactly comes in the kit and why does it matter?

The kit contains the essential, pre-measured items needed to make both mozzarella and ricotta, so you won’t have to hunt for specialty ingredients. Each component is chosen to simplify the process and ensure more consistent outcomes for home cooks.

• 3 oz citric acid — helps the milk acidify to form curds
• 3 oz cheese salt — fine-grained salt for seasoning and preserving flavor
• 5 vegetable rennet tablets — coagulates milk to create curds
• 1 yard butter muslin — for draining and forming cheese
• Thermometer — for accurate temperature control during heating
• Recipe booklet — step-by-step instructions for mozzarella and ricotta

How long does it take to make mozzarella or ricotta at home?

Mozzarella can be ready in roughly thirty minutes from start to finish when you follow the kit instructions; ricotta takes a similar short timeframe with minimal hands‑on work. These are ideal quick projects for weeknights or when you want a fresh cheese topping for pizza and salads.

• Mozzarella: about 30 minutes from heating milk to stretching and shaping
• Ricotta: quick curd formation and gentle draining for a creamy result
• Minimal preparation: only pasteurized milk required, plus basic kitchen equipment

How many batches will this kit make and what quantities are typical?

The included ingredients are calculated to support approximately twenty batches of one‑pound cheeses, making the kit cost‑effective for repeated use. Yield can vary with milk fat content and technique, but the booklet provides guidance to help maximize output.

• About 20 one‑pound mozzarella or ricotta batches total
• Yield depends on milk type — whole milk yields the most curd
• Booklet tips help adjust quantities and temperatures for consistent results

Do I need any extra tools or special milk to use the kit?

Almost everything you need is included; the only regular purchase is milk. A few common kitchen items speed the process, but the kit is built to work in a typical home kitchen without specialized equipment.

• Required: fresh milk (whole milk recommended for richer cheese)
• Helpful: a large pot, slotted spoon, and a heatproof bowl for shaping
• Included: thermometer and muslin remove the need for other specialty gear

Who this kit is for: home cooks, families, culinary students, and hobbyists who want hands‑on experience making fresh cheese without sourcing many separate ingredients. If you enjoy small kitchen projects, teaching food skills to kids, or preparing house‑made toppings and spreads, this kit delivers repeated, instructive results and enough material to practice and improve your technique over multiple batches.