Mad Millie Italian Cheeses Kit
Becoming an artisan cheesemaker is easier than you think. The Mad Millie Italian Cheese Kit contains everything you need to create six different types of Italian cheese. Just add milk!
With this kit, you’ll be whipping up the Italian favourites in no time. The biggest challenge is choosing what to make - Mascarpone, Ricotta, Ricotta Salata, Mozzarella, Bocconcini or Burrata? We say make them all!
Designed to be made in any kitchen, no specialised equipment or experience required. Includes specialised BPA Free Cheese Moulds.
No Artificial Flavours or Preservatives – Gluten-Free – Vegetarian
- 9 Ingredients & supplies to make your own Italian Cheese
- 60 minutes hands-on time per recipe
- This kit makes 10 batches (6 kg/13 lb) of Italian Cheese before refills are required.
Ingredients: 1x450g Salt (sodium chloride, anticaking agent (E535)); 1x100g Citric acid; 1x50ml Calcium chloride solution (water, calcium chloride (30%)); 1x 10 vegetarian rennet tablet (milk clotting enzyme, excipients).
NOTE: We are currently going through a rebrand and cannot guarantee specific packaging will be delivered. You will receive either of the packaging displayed in the photos, both options have the same contents.
Kit Includes:
- Small Ricotta Mould with Draining Container
- Vegetarian Rennet Tablets (10)
- Cheese Salt
- Butter Muslin
- Citric Acid
- Pipette
- Calcium Chloride
- Stainless Steel Thermometer
- How-to Guide
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Specifications
| KitCheeses you can make | Mascarpone, ricotta, ricotta salata, mozzarella, bocconcini, burrata |
|---|---|
| KitBatches per kit | 10 batches (6 kg / 13 lb) of Italian cheese |
| KitHands-on time | 60 minutes per recipe |
| KitYou supply | Milk |
| ContentsIngredients included | Vegetarian rennet tablets (10), cheese salt, citric acid, calcium chloride |
| ContentsEquipment included | Ricotta mould, butter muslin, pipette, stainless steel thermometer, how-to guide |
| ContentsCheese moulds | BPA free |
| DietaryDietary notes | Gluten-free, no artificial flavours or preservatives |
Questions & answers
What milk should I use with the Mad Millie Italian Cheeses Kit?
Use fresh milk. Mad Millie says unhomogenised milk is the best milk for cheese making and the one to use for mozzarella. Fresh homogenised milk suits ricotta. Mad Millie does not recommend UHT (long-life) milk for cheese making, as the heat treatment breaks down the proteins.
