Cheese Making Kit for Beginners by Sandy Leaf Farm - Makes 5 Fresh Cheeses

Loved this for all it cost! Perfect Secret Santa gift, and the recipient loved it! Would definitely recommend.

I wasn't expecting great results from this as I never seem to be able to create what is promised but have to say I was impressed with the kit and my results. It was definitely a "stick with it" project when I attempted the mozzarella recipe. A thermometer is a must I'm afraid. Cheap enough. Got mine for £6. I followed the instructions but when setting the milk my attempt didn't look like I expected ( like cottage cheese floating in water) but stuck with it. After microwaving it looked like mush that was too hot to handle but I started folding it with a spoon and to my surprise, it started stiffening up. Microwaved it again and continued with the spoon and eventually it became some great mozzarella. Must say that I don't have a pan big enough to hold 8 pints of milk so halved the ingredients. The picture shows how much you get from 4 pints of whole milk.

Product is nice for secret santa. Box was damaged so unable to use

Saw this and decided to give it a go. My order was received extraordinarily quick and so for starters I tried making the mozzarella. Never done anything like this before. Was a little bit put off by the quantities required (there are only 2 of us) so divided everything by half. The result was amazing, I never knew you could make cheese so quick and so easy. Really pleased. My only slight criticism is it would help if you put the power settings for the microwave. I did it at 800W and it worked great.

Smaller than anticipated. Major stumbling block was the instruction booklet. Couldn't get my head round it at all! Then I realised that the pages were printed out of order! Sorry, not terribly impressed. If you can't check the booklet do you check the ingredients?

We purchased this for our lockdown holiday where we visited ‘Italy’ (from the comfort of our sofa!). We loved the idea of making different types of food from Italy and came across this kit. Very easy to use and the instructions were easy to follow. We simply purchased milk and then used the kit to make enough mozzarella to last for 3 meals. It was good fun for us as adults but could imagine it would equally work as a family activity. The only issue we had was finding a saucepan big enough but we simply divided the recipe equally between two (and then had a competition on who made it better!!)

I've never made cheese before and it was a really simple, easy to use kit with clear instructions. Good value for money and a fun afternoon making it. I didn't have high expectations of my cooking but they all turned out suprisingly well.

The mozzarella, ricotta, goats cheese and burrata all worked really well. The mascarpone was a disappointment. It says in the recipe to add salt which makes it taste a bit odd and not suitable for desserts. I'd definitely recommend avoiding the salt. We ran out of citric acid and had to buy some more which is a shame, especially because we only did half batches of some of the cheeses. The sachets should have more to make sure there is ample to make all of the cheeses as stated on the recipes.

Awesome product easy to use great results

This kit gave me everything I needed and made me brave enough to try making mozzarella and ricotta, and at a reasonable price. It's a great way to experiment if you're not sure that cheesemaking is for you, without spending a lot of money on packages of rennet and bags of citric acid and the like. The instructions included are for making fresh cheeses - mozzarella, ricotta, marscapone - but if you're absolutely new to cheesemaking, as I was, they are a good place to start. When making mozzarella, I belatedly discovered that my instant read thermometer is about 15 degrees low, which was pretty critical for success. However, even though my curds were very small, I just sort of forged ahead and...it worked! AFTERWARD, I went back and looked for videos/photos on what the curd is supposed to look like, which is how I discovered by thermometer was off-spec; so start with that, photos and videos, if you haven't made cheese before. The only criticism I can think of is that the rennet is in a powdered form in little foil packets, and the instructions say to use a half a packet. Honestly, the amount is so small, that there isn't any way to tell what I half a packet IS without pouring it out, measuring it, and putting the rest back. lol. The labeling on the rennet pack says that it is good for much more milk than I was using, though, so a guestimate is probably fine. I'm confident enough after using this kit that I went ahead and bought rennet and citric acid so I can keep making cheese. I was a bit concerned that I wouldn't be able to accurately transfer the instructions in the kit using the powdered rennet to liquid or tablet rennet, but it's a simple process, and it wasn't an issue. Recommended if you want to experiment with fresh cheesemaking to see if it is for you.

So amazing!!! Just buy it. It’s a supper cheap form of entertainment. The fresh mozzarella came out perfect. I would have like it to be a bit saltier, but that may just be me. Also, quick tip, put it in ice water to quickly at the end to cool it down and make it hold shape. You can use pasteurized cows milk, but for the goat cheese you need raw milk from a local goat milk place. Also the goat cheese isn’t the creamy deliciousness that you are thinking of, it’s a bit grainy. ***Update, the goat cheese was my personal fail, tried to heat up the milk too fast. Just heat it up supper slow and it's amazing.*** But! Buy this for the mozzarella. Sure you can buy rennet and citric acid and google a recipe, but honestly this is a great cheap way to see if you wana go all out and get a pound of citric acid. Invest you $12, see if you wana commit then go from there. Also, the directions are supper amazing. At multiple points they assured me that I shouldn’t worry if it wasn’t perfect. Lol! Would also be a fabulous gift!

The kit arrived right on time as promised. It includes all the necessary ingredients to make the cheeses listed other than the milk, obviously. We started with the mozzarella. The instructions were very clear and lined up with other mozz cheesemaking sites on the interweb. The only issue we found was trying to measure the rennet as recommended, one quarter of one quarter teaspoon was a little hard to size so we used the whole packet in water and then used a quarter of that. Not sure how to keep the leftover rennet mix or if it will even keep so that remains to be determined. The cheese did meld together after several reheats and we finally ended up with 8 bocconcini balls from 4L of milk. still have to taste it but looks great!

I was very excited when this was delivered. I had watched videos on making cheese and was ready to try it. The instructions were very clear everything was in the box. I decided that mozzarella would be the first cheese I would make. I got my citric acid and rennet mixed with water and got my whole milk on the stove. I followed each direction carefully, bringing everything to the proper temperature. Sadly, my first attempt did not work. After adding the rennet (the recipe called for half of the packet), I left it to sit. When I came back, the curds and whey had not separated. I left it longer and still no action. After an hour of sitting, I knew that it was not going to come together. The mixture had very few curds and it was definitely not "sliceable" as it should have been. I dumped it and decided to start again. The second batch, I added an entire packet of rennet. I again followed all of the steps and when I added the rennet mixture, I let it sit for 30 minutes. When I came back, it still wasn't as separated as it should have been, but I decided to forge ahead anyway. The recipe for this cheese did not say to use the included cheese cloth, but I used it anyway. Im glad I did. Once I had drained all of the curds and whey through the cloth, I saw that I had plenty of curds to make the cheese. I microwaved the curds to get more whey out and was left with very pliable curds. I stretched the cheese in a bowl and folded it on itself several times until it became smooth and glossy. I formed it into a ball, wrapped in plastic and put it in the fridge. When it was time to prepare dinner, I cut the ball in half and tore the cheese to add to chicken parm. The cheese was creamy and delicious. Im glad I went ahead with the second batch. Maybe the rennet I received in the kit was no longer good?