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Mozzarella & Ricotta Cheese Making Kit

Make soft & creamy Mozzarella or Ricotta at home in about an hour.

This kit is a simple, fun introduction to cheese making. It contains all the ingredients you need to make fresh cheese in your own kitchen with no fancy equipment.


  • Organic Sea Salt
  • Citric Acid
  • Thermometer
  • Butter Muslin
  • Vegetarian Rennet Tablets
  • Instructions

Fast, fresh cheese made by you. Just add milk!

Simple suggestions for Ricotta

1. Use Ricotta in a cheesecake or eat simply with honey and strawberries.

2. Eat it as an appetiser with salami and green olives.

3. Try it fresh on crackers with a sprinkle of herbs and cracked black pepper.

4. Add it to a lasagne with spinach and nutmeg.

Simple suggestions for Mozzarella

1. When making the cheese add fresh or dried herbs – basil, oregano or an Italian herb mix.

2. Mix in chopped sun dried tomatoes or dried chillies.

3. Drizzle with different oils such as avocado and flavoured olive oils.

4. Use it on top of a homemade pizza.

Makes: 12 batches

Price: £24.50

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UK Delivery: £5.75


Citric Acid

Ours is the highest food grade citric acid, derived from fruit. Its job is to coagulate the milk (chemical reaction with the proteins in the milk causing it to separate into curds and whey) .

Organic Sea Salt

This salt is pure non-iodized salt, free from caking agents. The salt helps to draw moisture from the curds, preserves the cheese and adds flavour.

Vegetarian Rennet

Our rennet is made from microbial enzymes which contain no animal products. The Rennet aids the curds to ‘set’.

Butter Muslin

Rather than standard cheesecloth, this muslin has a closer weave so you won’t lose curds through any big gaps! It can be re-used many times. Give it a rinse in cold water after use and wash as you would a tea towel. You can refresh your muslin by soaking it for a few minutes in baking soda. .

Dairy Thermometer

Our bi-metal thermometers can be clipped onto the side of your pan. However, when you think you are reaching the desired temperature it’s best to hold it in the middle of the pan for the most accurate reading – make sure it is submerged in as much of the milk as possible and don’t forget to take the case off.

Ingredients & allergens

Anhydrous Citric Acid 100g, Organic Sea Salt 100g, Vegetarian Rennet (Enzymatic Microbial Coagulant)

For allergens see ingredients in bold.

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