HARD
CHEESE KIT $49.95
This kit, store bought
milk and basic kitchen skills combined with following specific recipe steps,
are all you need to make aged hard cheeses. The kit includes all
the ingredients except milk as well as the special cheese making tools
needed.
Everything
in the kit is of commercial creamery quality and will provide years of
service when properly cared for. You will need to supply an accurate
thermometer and must have the patience to allow a slow and steady rise
in temperature of curd as indicated in the recipes. It will not be
difficult and with a little practice you will do just fine. Makes
eight 3 pound batches of cheese.
HOME
CHEESE MAKING $16.95
Recipes for 75 varieties of cheese. You'll be surprised
how easy it is, how little equipment you'll need and how delicious the
results can be. Recipes include farmhouse cheddar, gouda, fromage blanc,
queso blanco, ricotta, mascarpone and other dairy products like crème
fraíche, sour cream, yogurt, keifer and buttermilk. By R. Caroll
The Wall
Street Journal says,
"Leeners Deluxe Cheese Kit is the Best
Overall cheese making kit in America!"
DELUXE
CHEESE MAKING KIT $89.95
With this kit you will make all the different
types of cheese including mozzarella and aged hard cheddar. Each
recipe is formulated to be easily made in any kitchen without investing
in expensive equipment. Your kit includes our detailed recipe book
Making
Your Own Cheese which teaches the basics of home cheese making.
You also get our professional quality culinary thermometer and the cheese
press.
Recipes
Include: Mozzarella, Ricotta, Yogurt Cream Cheese, Lemon Cheese Spread,
Neufchatel, Queso Blanco, Large Curd Cottage Cheese, Queso Fresco, Farmhouse
Cheddar, Monterey Jack, Yellow Colby, Traditional Cheddar
7"
HARD CHEESE PRESS $24.95
This pressing system has the capacity to press
curd from 3 to 4 gallons of milk with constant pressure and without the
need for regular adjustments. The simple design of only two working
parts is easy to use and cleans up in a snap. Includes draining basket
and follower. Weights are not included.
PRESSING
INSTRUCTIONS
BABY
GOUDA STYLE MOLD $19.95
Traditional Gouda shaped cheese
molding press makes 4 inch round by 1½
inch thick baby gouda wheels. Includes cheese cloth. Recipe
not included.
Making Monterey Jack Cheese THIS
RECIPE AND INGREDIENTS ARE INCLUDED IN THE HARD CHEESE KIT
Monterey Jack or Jack Cheese was believed to be created by David Jacks
near Monterey, California in the 1890s. It is a soft, white cheese
with a slight tang to it. Authentic California Jack cheese has a
tiny eye structure throughout while Jack cheese made elsewhere has no eye
structure. It is ready to eat after a month of aging unless you prefer
more of an acidic tang in which case you may age longer. Dry Jack
Cheese is aged 7-10 months and becomes dry and sharp enough to be used
grated.
MESOPHILIC-A
8 dose jar $4.95
CALCIUM
CHLORIDE 1
oz. $1.95
RENNET
TABLETS 10 pk. $5.95
FLAKED
SALT 2 LB. jar $2.45
1½ teaspoons of 30% calcium
chloride in 2 tablespoons distilled wate½ rennet
tablet dissolved in ¼ cup distilled water
Combine milk, optional cream and
diluted calcium chloride in a 16 quart stock pot or a double boiler and
heat to 88°F. Add ¼ teaspoon of Mesophilic-A culture.
Stir in thoroughly. Allow the milk to ripen for 45 minutes.
While the milk ripens dissolve ½ rennet tablet in ¼ cup of
distilled water.
Increase the temperature of the
milk to 90°F. Stir 1 teaspoon flaked salt into the dissolved
rennet solution. Stir this solution gently into the 90°F milk.
Allow the milk to set, covered, at 90°F for 60 minutes or until the
milk has set into a firm curd with a clean break.
Using a long bladed stainless steel
knife cut the curd into ½ inch cubes. Let the curds set for
10 minutes.
Place the cheese pot into a second
pot of 100°F water or in a sink filled with 100°F water.
Indirectly heat the curds to 100°F by increasing the temperature no
faster than 2°F every five minutes. It should take 30 minutes
to reach 100°F. Stir the curds gently but frequently during this
cooking period to keep the curd pieces from matting together.
Maintain the curds at 100°F
for an additional 30 minutes stirring every several minutes to keep the
curds from matting. Allow the curds to settle for five minutes.
Pour off the whey down to the level of the curd.
Maintain a temperature of 100°F by placing the pot of curd into a water
bath which is at 100°F. Allow the curds to set for 30 minutes stirring
every five minutes to prevent matting.
Place a large colander in a sink.
Pour the curds and whey into the colander and allow them to drain.
Sprinkle 3 tablespoons of cheese salt over the curd and gently mix it in
using your hands. If you want to experiment with adding peppers
now is when you would mix them in. Try using pickled jalapenos, finely
minced.
Place the curds into the plastic cheese mold
which is lined with cheesecloth. Pull up on the sides of the cloth
to avoid any bunching.
After pouring all the curds into
the mold, lay the excess length of cheesecloth evenly over the top of the
curds. Place the follower (smooth side down) on top of the curd and
set a four pound weight (half gallon of water) on top of the follower.
Press the cheese for 15 minutes.
Remove the cheese from the press and take it
out of the cheesecloth. Place the cheesecloth back in the mold and
return the cheese to the mold upside down. Fold the excess cheesecloth
over the cheese and again put the follower on top of the cheese.
Now press the cheese with 8 - 10 pounds pressure for 12 hours (1 gallon
of water or a 10 pound weight plate).
Remove the cheese from the press
as before and unwrap the cloth. Mix 1 tablespoon of salt with ½
cup of water. Using a corner of the cheese cloth, lightly apply a
saltwater wash to the cheese. Place the cheese on a bamboo mat to
air dry for 1-3 days turning over twice each day. When it starts
to form a yellowish rind and is dry to the touch it is ready to wax for
storage.
Wax the cheese and store for aging
at 40 to 60°F (55 F ideally) for 1-4 months. Turn the cheese
over daily for the first month and several times a week thereafter.
Hard
Cheese Recipes
HOME
CHEESE MAKING $16.95
7"
HARD CHEESE PRESS $24.95
BABY
GOUDA STYLE MOLD $19.95
