Lab Notes

Fresh whole milk from the supermarket. Never UHT or long-life milk: the ultra-heat treatment changes the proteins so the curds cannot form properly. Pasteurised is fine. Unhomogenised gives a slightly better yield but is not required.

A large pan, a colander and your kit. The Signature Series and Full System include the thermometer and moulds; for the Starter Series you also need a kitchen thermometer.

Yes, all of them. The rennet is a vegetarian microbial rennet.

Lactose-free dairy milk works for most recipes. Plant milks do not contain casein, the protein that makes cheese possible, so they cannot work with these kits.

Most fresh cheeses take about an hour. Pressed cheeses like halloumi take an afternoon.

Diagnosis in order: 1) UHT milk (the most common cause; start again with fresh whole milk). 2) Temperature too far off the recipe (re-check with the thermometer). 3) Rennet added to liquid that was too hot, which kills the enzyme. If none of these fit, email us and we will work it out with you.

Curdling is the point: cheese is controlled curdling. The skill is separating clean curds from whey at the right temperature and acidity, which is what the recipes control.

The milk was probably too hot when the rennet went in, or it was stirred too soon after adding rennet. Let it set undisturbed next time.

Rennet contains enzymes that knit milk proteins into a solid curd. Acid-set cheeses (ricotta, paneer) use citric acid or lemon juice instead; rennet cheeses set firmer.

The curd's acidity or temperature is off. Stretch happens in a narrow window: curd at roughly 60 to 70C in hot water, worked gently. Too cool and it tears, too hot and it dissolves. Reheat the water, give the curd a minute longer, and try again: curd is forgiving.

All three make mozzarella. The Starter Series is the cheapest way in; the Signature Series adds the no-microwave method.

Yes. Burrata is a mozzarella shell filled with cream and curd scraps. It is easier than its reputation, and the recipe walks you through the fold-and-seal.

Yes, with the Signature Series or Full System. It is a pressed, cooked-curd cheese: firmer steps, bigger payoff. It grills and squeaks like the shop-bought kind.

The cooked curd holds a tight protein network that rubs against your teeth. Squeak is a sign you did it right.

Fresh cheeses keep 3 to 5 days in the fridge in an airtight container. Cheeses stored in brine (halloumi, feta styles) keep 2 weeks or more. None of them are meant to age for months: eat them fresh, that is the point.

Halloumi and paneer freeze well for up to 3 months. Soft fresh cheeses lose their texture when frozen.

Mozzarella and cheese curds melt and stretch. Halloumi and paneer hold their shape when cooked, which is why they fry and grill so well.

For fresh speciality cheeses like burrata, yes, clearly: a supermarket burrata costs more than the milk to make two. The real reason people make cheese is freshness and the fun of it.

Multiple batches per kit; the limiting ingredient is usually the rennet. Replacement sachets are cheap and available from us.

24 months from packing, with the best before date printed on the box. Store it cool and dry.

The Starter and Signature Series contain no major allergens. You add the milk yourself. Full ingredient lists are on every product page.