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Normalpris: 898,00 DKK.
Du sparer: 90,00 DKK.
This is our standard cheese making kit with ingredients and equipment for making a variety of delicious cheeses such as feta, havarti, ricotta, cream cheese, fresh cheese, cottage cheese and mozzarella.
Note: you also need some basic kitchen equipment to compliment this kit: Large pot, strainer, long kitchen knife and a large spoon - and of cause good quality milk, non-homogenized and preferably organic. Aim for freshness whether you buy milk from the supermarket or your local farmer.
This kit also includes a booklet with all you best basic recipes.
You can also find all our Recipes in the top-menu from where you can print any of them off.
View photostreams of the homemaking of various types of cheese in the information pages on cheese.
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Discount NOTE You can customize the contents of the package below
MiscellaneousOur standard cheese kit can be combined with the three cheese kits listed below and that will enable you to make an even greater variety of cheeses such as white or blue mould cheese like Brie/Camembert, Danablue or Gorgonzola. Or you may like to try to make hard cheeses like Danbo and Maribo. Facts
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Making cheese and yogurt yourself - is fun, a hobby, a science and a little art.
Once you realize that with the appropriate tools and ingredients, mixed with a little patience and good hygiene you can make all kinds of cheese and yogurt itself, then this opens up a huge world of 'do it yourself' experiences.
The equipment, ingredients and recipes included in the standard cheese kit from Hjemmeriet helps you to produce:
- Feta cheese is the simplest cheese to make, and if you follow the step by step recipe you will succeed - it is a success every time and the taste surpasses the industry's products with several lengths. Feta cheese is often ready to eat immediately after preparation or it can be matured for 1-2 weeks. If you store the cheese in grape seed oil, the cheese can be kept for several months in the refrigerator.
- Ricotta is a whey cheese made by heating the whey originating from the production of feta cheese, for example. Ricotta can be eaten 'naturel', it can be seasoned or might be used in dishes, like lasagna or cheesecake.
- Havarti is a semi-hard cheese with a recipe close to that of feta cheese - the differences is a few changes in the production and maturation time.
- Smoked cheese is a so-called fresh cheese. It can be made with many possibilities of variation, both with or without the use of rennet. Fresh Cheese / smoked cheese, is basically soured milk which is drained and eaten completely fresh, without storage.
- Cream cheese is very easy to produce, and you can season it as you wish. Cream cheese may be manufactured with or without rennet - if rennet is used this gives a slightly firmer cheese.
- Cottage cheese is made within a few hours and with a little experience you will manage to get a very good taste and structure to the cheese. Cottage cheese is often made from skimmed milk, but feel free to use other types of milk and/or cream. Eat it fresh, on a slice of bread with a tomato, or mixed with fresh vegetables.
- Mozzarella is not only the cheese for pizza. If you follow the recipe is not difficult to make, however, it requires more work than for example feta cheese. Mozzarella cheese is fun to make as it must be treated/stretched to achieve the proper elastic properties.
- White mould cheese - Brie and Camembert - is very easy to produce - almost like producing the feta cheese. But you need to have more patience for the maturation process.
- Blue mould cheese - Danish Blue, Roquefort, Gorgonzola, Stilton - takes a little more patience, but it will pay off.
- Danbo/Maribo - among the more advanced cheeses. These cheeses requires more work and patience, but it is possible.
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