{"title":"Cheese Making Kits","description":"\u003cp\u003eThree kits, one obsession: recipes that work first time with regular supermarket milk.\u003c\/p\u003e","products":[{"product_id":"starter-series-cheese-making-kit","title":"Starter Series Cheese Making Kit","description":"\n\u003cp\u003eYour first cheeses, made in your own kitchen. The Starter Series makes five fresh cheeses: mozzarella, ricotta, mascarpone, burrata and chevre goat cheese, each with a simple step-by-step recipe you can finish in a few hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it works:\u003c\/strong\u003e just add regular store-bought whole milk (fresh goat milk for the chevre). Set the curds with vegetarian rennet or citric acid, drain in the cheesecloth, and follow the recipe for your cheese. Start with ricotta or mozzarella and work up to creamy burrata; the hints and tips section keeps your first experiments on track.\u003c\/p\u003e\n\u003cp\u003eEvery recipe is obsessively tested. We have been making cheese kits since 2011, with tens of thousands sold, and these recipes work with normal supermarket milk. No specialist ingredients, no special equipment beyond a large pan and a kitchen thermometer.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVegetarian rennet\u003c\/li\u003e\n\u003cli\u003eCitric acid\u003c\/li\u003e\n\u003cli\u003eHimalayan pink cheese salt\u003c\/li\u003e\n\u003cli\u003eCheesecloth\u003c\/li\u003e\n\u003cli\u003eMeasuring scoop and pipette\u003c\/li\u003e\n\u003cli\u003eStep-by-step recipe booklet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou add: regular store-bought milk, a large pan and a kitchen thermometer.\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians. Shelf life 24 months from packing, best before date printed on the box. Made in the UK.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat's included in a beginner's cheese making kit?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eThe Starter Series includes vegetarian rennet, citric acid, Himalayan pink cheese salt, cheesecloth, a measuring scoop, a pipette and a step-by-step recipe booklet for five cheeses. You add regular supermarket milk and use your own pan and kitchen thermometer.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat's the best cheese for first-time makers?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eRicotta or mozzarella. Ricotta is the most forgiving cheese there is, and mozzarella gives you the famous stretch with only a little more effort. The booklet orders the recipes from easiest to most advanced.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eHow long does it take to make cheese at home?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eMost Starter Series cheeses are ready in about an hour, and all five can be made within a few hours of opening the box.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eDo I need special milk?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eNo. Every recipe is tested with regular store-bought whole milk. The only exception is chevre, which uses fresh goat milk from the supermarket. Ultra-heat-treated (UHT) milk does not work for cheesemaking.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs this kit suitable for vegetarians?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes. The rennet is a vegetarian microbial rennet, and every recipe in the kit is vegetarian.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eHow many batches can I make?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eThe kit contains enough rennet, citric acid and salt for multiple batches across the five recipes, so you can practise your favourites.\u003c\/p\u003e\u003c\/details\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What's included in a beginner's cheese making kit?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Starter Series includes vegetarian rennet, citric acid, Himalayan pink cheese salt, cheesecloth, a measuring scoop, a pipette and a step-by-step recipe booklet for five cheeses. You add regular supermarket milk and use your own pan and kitchen thermometer.\"}}, {\"@type\": \"Question\", \"name\": \"What's the best cheese for first-time makers?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ricotta or mozzarella. Ricotta is the most forgiving cheese there is, and mozzarella gives you the famous stretch with only a little more effort. The booklet orders the recipes from easiest to most advanced.\"}}, {\"@type\": \"Question\", \"name\": \"How long does it take to make cheese at home?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Most Starter Series cheeses are ready in about an hour, and all five can be made within a few hours of opening the box.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need special milk?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Every recipe is tested with regular store-bought whole milk. The only exception is chevre, which uses fresh goat milk from the supermarket. Ultra-heat-treated (UHT) milk does not work for cheesemaking.\"}}, {\"@type\": \"Question\", \"name\": \"Is this kit suitable for vegetarians?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The rennet is a vegetarian microbial rennet, and every recipe in the kit is vegetarian.\"}}, {\"@type\": \"Question\", \"name\": \"How many batches can I make?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The kit contains enough rennet, citric acid and salt for multiple batches across the five recipes, so you can practise your favourites.\"}}]}\u003c\/script\u003e","brand":"The Cheese Lab","offers":[{"title":"Default Title","offer_id":54575019950417,"sku":"CLSS","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1070\/7425\/7233\/files\/91Q-oJCLT5L.jpg?v=1786706683"},{"product_id":"signature-series-cheese-making-kit","title":"Signature Series Cheese Making Kit","description":"\n\u003cp\u003eTen cheeses, one box. The Signature Series makes ricotta, mascarpone, mozzarella, queso blanco, cottage cheese, paneer, burrata, halloumi, squeaky cheese curds and chevre, with recipes ordered from easiest to most advanced so your skills build as you go.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it works:\u003c\/strong\u003e just add regular store-bought milk. The glass thermometer takes the guesswork out of heating, the moulds shape your cheeses, and the recipe book walks you through every step, including a no-microwave mozzarella method and proper grill-ready halloumi.\u003c\/p\u003e\n\u003cp\u003eEvery recipe is obsessively tested. We have been making cheese kits since 2011, with tens of thousands sold. The recipes work with normal supermarket milk and no specialist ingredients.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGlass thermometer\u003c\/li\u003e\n\u003cli\u003eCheese moulds\u003c\/li\u003e\n\u003cli\u003eCheesecloth\u003c\/li\u003e\n\u003cli\u003eMeasuring scoop and pipette\u003c\/li\u003e\n\u003cli\u003eVegetarian rennet\u003c\/li\u003e\n\u003cli\u003eCitric acid\u003c\/li\u003e\n\u003cli\u003eHimalayan pink cheese salt\u003c\/li\u003e\n\u003cli\u003eStep-by-step recipe book\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou add: regular store-bought milk.\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians. Shelf life 24 months from packing, best before date printed on the box. Made in the UK. Boxed and ready to give as a gift.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhich cheeses can I make with this kit?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eTen in total: ricotta, mascarpone, mozzarella, queso blanco, cottage cheese, paneer, burrata, halloumi, cheese curds and chevre.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eCan I really make halloumi at home?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes. Halloumi is a pressed cheese and sits at the advanced end of the recipe book, but the step-by-step method takes you there gradually. It grills and squeaks like the real thing because it is the real thing.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eDo cheese making kits work without special tools?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eThis kit includes the specialist bits: a glass thermometer, cheese moulds, cheesecloth and measuring tools. Beyond the box you only need a large pan, a colander and regular supermarket milk.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat should I do if my cheese doesn't set?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eIt is almost always the milk (UHT milk does not set) or the temperature. Our Lab Notes help centre has a full diagnosis guide, and if it still will not work we will put it right under our guarantee.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs this a good gift for a foodie?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eIt is our bestseller for exactly that. The box is designed for gifting, the recipes suit complete beginners, and it is suitable for vegetarians.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eHow is this different from the Starter Series?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eThe Signature Series adds five more cheeses including halloumi and paneer, plus a glass thermometer and cheese moulds in the box, so nothing extra is needed beyond milk and a pan.\u003c\/p\u003e\u003c\/details\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Which cheeses can I make with this kit?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ten in total: ricotta, mascarpone, mozzarella, queso blanco, cottage cheese, paneer, burrata, halloumi, cheese curds and chevre.\"}}, {\"@type\": \"Question\", \"name\": \"Can I really make halloumi at home?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Halloumi is a pressed cheese and sits at the advanced end of the recipe book, but the step-by-step method takes you there gradually. It grills and squeaks like the real thing because it is the real thing.\"}}, {\"@type\": \"Question\", \"name\": \"Do cheese making kits work without special tools?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"This kit includes the specialist bits: a glass thermometer, cheese moulds, cheesecloth and measuring tools. Beyond the box you only need a large pan, a colander and regular supermarket milk.\"}}, {\"@type\": \"Question\", \"name\": \"What should I do if my cheese doesn't set?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is almost always the milk (UHT milk does not set) or the temperature. Our Lab Notes help centre has a full diagnosis guide, and if it still will not work we will put it right under our guarantee.\"}}, {\"@type\": \"Question\", \"name\": \"Is this a good gift for a foodie?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It is our bestseller for exactly that. The box is designed for gifting, the recipes suit complete beginners, and it is suitable for vegetarians.\"}}, {\"@type\": \"Question\", \"name\": \"How is this different from the Starter Series?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Signature Series adds five more cheeses including halloumi and paneer, plus a glass thermometer and cheese moulds in the box, so nothing extra is needed beyond milk and a pan.\"}}]}\u003c\/script\u003e","brand":"The Cheese Lab","offers":[{"title":"Default Title","offer_id":54575020179793,"sku":"CLSGS","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1070\/7425\/7233\/files\/812snmHVEtL.jpg?v=1786706686"},{"product_id":"full-system-cheese-making-kit","title":"Full System Cheese Making Kit","description":"\n\u003cp\u003eThe complete cheesemaking education. Forty tested recipes take you from simple fresh cheeses like ricotta, cream cheese and paneer, through stretched mozzarella and burrata, to pressed, brined and flavoured cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow it works:\u003c\/strong\u003e just add fresh milk and a little patience. The glass thermometer takes the guesswork out of heating, and the recipe and technique book builds your skills section by section, with clear temperatures, accurate measures and a full troubleshooting guide so your cheese works first time.\u003c\/p\u003e\n\u003cp\u003eThe seasoning collection opens up the flavoured recipes: smoked paprika, chilli flakes, cracked black pepper, and herb and garlic blends for the likes of Italian herb halloumi and garlic and chive mozzarella.\u003c\/p\u003e\n\u003cp\u003eEvery recipe is obsessively tested, developed by our small UK family business using standard supermarket milk. We have been making cheese kits since 2011, with tens of thousands sold.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFull recipe and technique book (40 recipes)\u003c\/li\u003e\n\u003cli\u003eGlass thermometer\u003c\/li\u003e\n\u003cli\u003eCheese moulds\u003c\/li\u003e\n\u003cli\u003eCheesecloth\u003c\/li\u003e\n\u003cli\u003eMeasuring scoop and pipette\u003c\/li\u003e\n\u003cli\u003eVegetarian rennet\u003c\/li\u003e\n\u003cli\u003eCitric acid and cheese salt\u003c\/li\u003e\n\u003cli\u003eSeasoning collection: smoked paprika, chilli flakes, cracked black pepper, Italian herb, garlic and herb, garlic, and Mediterranean herb blends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou add: fresh milk.\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians. Shelf life 24 months from packing, best before date printed on the box. Made in the UK.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat can I make with the Full System?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eForty recipes across four families: acid-set cheeses (ricotta, paneer, cream cheese), stretched cheeses (mozzarella, burrata), pressed cheeses (halloumi styles) and flavoured cheeses using the included seasoning collection.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs this kit suitable for a complete beginner?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes. The technique book is ordered from first curds upward, so a beginner starts with the easy wins and the troubleshooting guide catches the common mistakes. Confident cooks can jump straight to the advanced sections.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat tools are essential for home cheese making?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eA thermometer, moulds, cheesecloth and accurate measures, all of which are in the box. From your kitchen you need a large pan and a colander.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eHow is cheese made from milk?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYou warm milk, add an acid or rennet to set it into curds, then drain, stretch or press the curds depending on the style. The book explains the why as well as the how at every step.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat is the role of rennet in cheese making?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eRennet is the enzyme that sets milk into a firm curd. This kit uses a vegetarian microbial rennet, so every recipe is suitable for vegetarians.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eHow does this compare to the Starter and Signature Series?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eThe Full System is the biggest kit: the 40-recipe technique book, the thermometer and moulds, plus the seven-sachet seasoning collection that the smaller kits do not include.\u003c\/p\u003e\u003c\/details\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What can I make with the Full System?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Forty recipes across four families: acid-set cheeses (ricotta, paneer, cream cheese), stretched cheeses (mozzarella, burrata), pressed cheeses (halloumi styles) and flavoured cheeses using the included seasoning collection.\"}}, {\"@type\": \"Question\", \"name\": \"Is this kit suitable for a complete beginner?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The technique book is ordered from first curds upward, so a beginner starts with the easy wins and the troubleshooting guide catches the common mistakes. Confident cooks can jump straight to the advanced sections.\"}}, {\"@type\": \"Question\", \"name\": \"What tools are essential for home cheese making?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A thermometer, moulds, cheesecloth and accurate measures, all of which are in the box. From your kitchen you need a large pan and a colander.\"}}, {\"@type\": \"Question\", \"name\": \"How is cheese made from milk?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"You warm milk, add an acid or rennet to set it into curds, then drain, stretch or press the curds depending on the style. The book explains the why as well as the how at every step.\"}}, {\"@type\": \"Question\", \"name\": \"What is the role of rennet in cheese making?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Rennet is the enzyme that sets milk into a firm curd. This kit uses a vegetarian microbial rennet, so every recipe is suitable for vegetarians.\"}}, {\"@type\": \"Question\", \"name\": \"How does this compare to the Starter and Signature Series?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Full System is the biggest kit: the 40-recipe technique book, the thermometer and moulds, plus the seven-sachet seasoning collection that the smaller kits do not include.\"}}]}\u003c\/script\u003e","brand":"The Cheese Lab","offers":[{"title":"Default Title","offer_id":54575020376401,"sku":"CLFS","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1070\/7425\/7233\/files\/91foV7M86fL.jpg?v=1786706687"}],"url":"https:\/\/thecheeselab.co.uk\/collections\/cheese-making-kits.oembed","provider":"The Cheese Lab","version":"1.0","type":"link"}