Basic Italian Cheese Kit
Let’s Make Cheese!
Welcome to cheese making! We are excited to
join you on this journey. Inside this kit you
will find the supplies and recipes you need to
make a variety of Italian cheeses.
Cheese making is fun and we are always here
for support.
—The Cultures for Health Team
This Kit Contains
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Citric Acid*
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Tartaric Acid*
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Vegetable Rennet Tablets**
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Cheese Salt*
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Thermometer
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Butter Muslin (fine-weave cheesecloth)

Ricotta Basket and Container

Recipe Booklet
*Store in a dry, cool place
**Store in the freezer
Have a question?
We are always here to help!
Cultures for Health
1801 N. Louise Drive, Sioux Falls SD 57107
800-962-1959
[email protected]
www.culturesforhealth.com
© Cultures for Health, 2014
In
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this booklet:
Mozzarella, page 2
Whole Milk Ricotta, page 7
Ricotta Salata, page 8
Mascarpone, page 11
Recipes, page 13
1543-14111
BEFORE YOU START
Check the contents of this cheese kit.
Read all the instructions.
Your kit includes citric acid, tartaric acid, vegetable
rennet tablets, salt, a thermometer, butter muslin, a
ricotta basket and storage container. Please contact
us if anything is missing or open.
There are some special differences in the
instructions depending on what kind of milk is used
and whether a microwave will be used for some
steps. If you get lost or confused by any of the
instructions, please call our customer support
representatives. We are always happy to help!
Prepare the milk or cream.
This kit can be used with cow milk or goat milk,
whole or reduced-fat, to make mozzarella or ricotta
cheese. Cream or half-and-half can be used to make
mascarpone cheese. Do not use ultra-pasteurized or
UHT milk or cream
Prepare the utensils and containers.
Use stainless steel, glass, or enamel containers and
utensils. Everything must be perfectly clean, with no
soap or food residues.
When cleaning the containers and utensils after
making cheese, rinse them first in cold water to
remove all the milk particles, then wash and rinse as
usual.
CulturesForHealth.com
Did you know…
The butter muslin included in this
kit can be reused. Simply rinse it
off after use, launder, and dry. Be
sure all soap is removed during
the laundering process.
Page 1
MOZZARELLA
Makes about ¾ pound of cheese. Takes about 30
minutes to make.
Ingredients:

1 teaspoon cheese salt (optional)

One gallon cow or goat milk

1¼ cup cool, chlorine-free water

1½ teaspoon citric acid

¼ rennet tablet
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Supplies:

A large pot, big enough to hold one gallon milk
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Thermometer

Colander

Slotted spoon (not plastic)

Long knife
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Microwaveable bowl (if using a microwave to
stretch the curd) or a small pot (if using the
stovetop method to stretch the curd)
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Rubber gloves (optional)

Large bowl of water, placed in the refrigerator
and large bowl of water, placed in the freezer,
before beginning
Page 2
1. Dissolve ¼ rennet tablet in ¼ cup water. Wrap the rest of the
tablet in plastic and store it in the freezer.
2. Mix 1½ teaspoons citric acid into 1 cup water; stir until the
citric acid is dissolved. Pour mixture into the large pot.
3. Add 1 gallon milk to the pot and stir vigorously with the
slotted spoon, while heating the milk to 90°F.
4. Take pot off the burner. Slowly stir in the rennet with an upand-down motion of the slotted spoon for approximately 30
seconds.
Step 5: Checking the Curd
5. Cover the pot and let sit undisturbed for 5 minutes. If using raw
milk, let sit for 10 minutes. Check the curd at this point. It should look
like custard, with a clear separation between the curd (solid) and the whey
(liquid), If the curd is too soft or the whey is too milky, let sit for a few
minutes more.
6. Cut the curd with a knife that reaches to the bottom of the pot.
7. Put the pot back on the stove and slowly heat it while stirring the
curd with the slotted spoon.
Step 6: Cutting the Curd
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Page 3

If using raw milk, heat to 90°F.

If you’re using pasteurized milk, and you’re going to use the
microwave to stretch the curds, heat it to 105°F.

If you’re using pasteurized milk, and you’re going to use the
stovetop to stretch the curds, heat it to 110°F.
8. Take the pot off the burner and stir slowly for 2 to 5 minutes.
More stirring will make a firmer cheese.
USING A MICROWAVE TO STRETCH THE CURDS
Step 8: Heating the Curd
9a. Ladle the curds into a large microwavable bowl and drain off the whey. Use rubber gloves
if you like. Don’t press too much.
9b. Microwave for one minute, then fold the curds gently into the center of the bowl,
draining off more whey. Add 1 teaspoon salt (optional).
9c. Microwave for another 30 seconds. The curd should be 160-170°F now. If it isn’t, microwave it
for another 30 seconds.
9d. Stretch the curd by pulling it like taffy until it is soft and shiny. The more you work the
cheese, the firmer it will be.
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Page 4
USING THE STOVETOP (WATER BATH) TO STRETCH THE CURDS
9a. Heat a pot of water to 185°F. Ladle curds into a colander, folding them together gently toward
the center and draining off the whey as you go.
9b. Dip the colander containing the curds carefully into the hot water a few times, then use
the slotted spoon to fold the curds back into the center of the colander until they become
stretchy. This will happen when the curds reach 160-170°F.
9c. Remove the curds from the colander and stretch them like taffy. If curds do not stretch
easily, return them to the pot. At this point add cheese salt, if desired. Then stretch the curd by
pulling it like taffy until it is soft and shiny. The more you work with the cheese, the firmer it will
be.
10. Form the cheese. Form the stretched curd into one large ball, or a few smaller balls. Braid it, make it
into a log, or roll it into a number of sticks. Be creative!
11. Cool the cheese by submerging it in the bowl of refrigerated water. Leave 15 minutes, then put
into the bowl of ice water. This cooling step is important to keep the cheese from becoming grainy.
Ladling the Curd
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Heating in a Waterbath
Stretching the Curd
Forming the Cheese Ball
Page 5
TROUBLESHOOTING MOZZARELLA
Q. The mozzarella curd never formed a solid mass. It
looks like ricotta.
Q. My mozzarella curd is very hot and still isn’t
stretching.
A. There are two primary causes. First, it is important to
be sure the curd was allowed to sit and fully form before
cutting the curd. Do not disturb the milk at all while the
curd is forming. Second, using high-temperature
pasteurized milk can cause this issue. Be sure to check the
label. When in doubt, or if you continue to have curd
problems, try a new brand of milk, preferably a local brand
since those brands are generally less processed.
A. Due to structural differences between brands of milk
(usually due to processing differences), adjusting the
ingredients may be necessary. In this case, start over with
a new batch and increase the citric acid to 1¾-2
teaspoons. It may take several adjustments to find the
correct amount of citric acid for the milk you are working
with. Cheese making is a bit of an art form.
Q. My mozzarella is very dry.
Q. The curd disintegrated while heating.
A. There are two primary causes. First, be sure the curd
was fully formed (see above). Second, some brands of
milk are more acidic than other brands and require a small
recipe adjustment. Try again and reduce the citric acid to
1 teaspoon.
Q. My mozzarella curd isn’t stretching after I
microwaved it.
A. Your microwave may not be hot enough. Try putting
the curd back in the microwave up to three more times at
30 seconds each to warm the curd sufficiently.
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A. Next time, skip the step where the curd is heated to
105°/110° (step 8); or decrease the amount of citric acid
to 1¼ teaspoons; or take care not to stretch the
mozzarella as much and cover it immediately with cold
water once the stretching process is complete.
Have more questions? We are here to help! Check
out our online resources or contact us for one-onone assistance.
Expert Advice Articles, Recipes, and How-to-Videos
http://www.culturesforhealth.com/cheese
Cultures for Health Customer Support
800-962-1959 or [email protected]
Page 6
WHOLE MILK RICOTTA
Makes 1¾ to 2 pounds of cheese. Takes about 30 minutes, plus 30 minutes or more for draining.
Ingredients:
1. Pour milk into the large pot.

1 gallon milk

1 teaspoon citric acid (more if using raw milk)
2. Add citric acid (and salt, if you are using it). Stir
to combine.

1 teaspoon cheese salt (optional)
Supplies:

A pot big enough to hold 1 gallon of milk
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A large spoon for stirring
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Cooking thermometer
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Colander
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Ladle
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Butter muslin
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Large bowl
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Rubber band or twisttie
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Twine
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3. Heat milk to 195°F. Stir often to avoid
scorching.
4. When milk starts to curdle noticeably, turn
off heat. Let the milk sit for 5 minutes.
5. Line the colander with butter muslin. Place
colander over a large bowl.
6. Ladle curdled milk gently into the lined
colander. Bring the corners of the muslin
together and tie them. Hang this bag of muslin
containing the cheese off of a cabinet handle with
the large bowl underneath to catch the whey.
Drain for 30 minutes or more. When cheese is
drained to your taste, refrigerate it. It will keep
for up to two weeks, covered. Ricotta may also be
frozen.
Page 7
RICOTTA SALATA
Ricotta Salata is a dry, salted ricotta that can be eaten while still very young. It can be sliced and used as a
dessert or garnish cheese, or it may be aged (five weeks or more) and used as a grated cheese. The
younger it is, the saltier it will be. If aging the Ricotta Salata, by two months it will have bloomed into a very
lovely mellow cheese. It is traditionally made using sheep milk, but is just as enjoyable when made with cow
milk.
Ingredients:
Supplies:
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1 gallon whole cow milk
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A large pot, big enough to hold 1 gallon of milk
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½ cup heavy cream
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A large spoon or rubber spatula for stirring
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1 teaspoon citric acid
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Cooking thermometer
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1 teaspoon plus 1 tablespoon cheese salt (or
coarse-ground, non-iodized kosher salt)
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Colander
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Ladle or skimmer
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Butter muslin
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Ricotta basket with storage container
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Page 8
1. In a large pot, combine milk, cream, citric acid, and 1 teaspoon salt. Mix very well using a wire
whisk in a slow up-and-down motion. Put the pot on medium-low heat and slowly bring the milk
temperature up to 185°-195°F, stirring frequently with a rubber spatula to keep milk from scorching.
This process should take about 20 minutes.
2. Once the milk reaches the right temperature, it may start to separate and the curds begin to
form. When the separation process is complete, with the whey becoming a yellowish green and
appearing slightly opaque, remove pot from heat. Gently slide a rubber spatula around the edges of the
curd mass and rotate it slowly. Cover the pot and do not disturb for 10 minutes.
3. Put a colander over a very large bowl or container large enough to catch all of the whey. Line
colander with damp butter muslin and ladle the curds from the pot into the colander. Use a skimmer to
get all of the curds out of the pot, but if some are stuck to the bottom of the pot, leave them, to avoid
any slightly scorched curds’ ruining the flavor of your cheese.
4. Sprinkle the remaining tablespoon of salt over the curds in the colander and toss carefully with
clean hands to mix in evenly.
5. Line a ricotta mold with a clean, damp piece of butter muslin and place the mold on a drying rack
inside a shallow whey receptacle.
6. Scoop cheese curds into the mold, pressing very lightly to make a level surface, then fold the ends of
the butter muslin over the top.
7. Place a small weight, about 2 pounds, on top of the ricotta. (A pint jar filled with water seems to
do the trick.) Press in this manner for one hour, then pull the cheese out of the mold and unwrap it.
8. Very carefully invert it, rewrap it with the same cloth, and put it back into the mold. Replace
the same weight on top and press it for another 12 hours.
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Page 9
9.
After the pressing time, pull the ricotta out of the mold. Unwrap it carefully, and gently rub the
surface with cheese salt. Rewrap the cheese with clean butter muslin, put it into the mold, and put the
mold into the refrigerator for another 12 hours.
10. After chilling, repeat step 9, except that the same butter muslin may be used to rewrap the cheese.
Put cheese back into the refrigerator. Repeat this process every 12 hours for 3 days, after which time
the mold is unnecessary. Keep it on a drying rack in the refrigerator. If mold begins to appear, wipe it
off gently with a small piece of cheesecloth wet with a vinegar-water mixture. Continue this unwrapping
and salting routine for one week, replacing the cheese upon the drying rack in the refrigerator each
time.
11. After 7 days, brush off any surface salt. Rewrap the cheese and continue to age in the refrigerator
until it reaches the texture and consistency desired. Wrap cheese in cheese paper and continue to store
it in the refrigerator. If cheese begins to dry out, wrap in plastic wrap. Enjoy immediately or continue to
age for up to 2 months.
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Page 10
MASCARPONE
Mascarpone is a light and fluffy soft cheese that is traditionally used to make Tiramisu and Cannoli. Mascarpone is also delicious mounded in a bowl and topped with fresh fruit.
Ingredients:
Supplies:
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1 quart cream or half-and-half
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Pot with double-boiler
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¼ teaspoon tartaric acid
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Thermometer
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Colander
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Slotted spoon (not plastic)
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Butter muslin
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Page 11
1. In a double boiler, gently heat the cream to 190°F. Be sure to use a thermometer to avoid overheating.
2. While cream is heating, dissolve tartaric acid into 2 tablespoons water.
3. Once the cream has reached 190°F, remove from heat and add tartaric acid mixture.
4. Whisk mixture into cream for 30 seconds; blend in thoroughly.
5. Let the cream mixture sit for 5 minutes, stirring occasionally. The cream will thicken and should
coat the back of the spoon.
6. Place colander in a bowl. Line colander with sterile butter muslin
7. Pour coagulated cream into the cloth and drain for 1 to 2 hours or until the desired
consistency is achieved.
8. Spoon mascarpone into a storage container and place in the refrigerator to chill. As it chills it
will continue to thicken. While mascarpone should be consumed within a day or two for optimal flavor,
mascarpone can be stored in the refrigerator for up to a week.
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Page 12
MARINATED MOZZARELLA APPETIZER
This always disappears quickly at parties. Serve with fancy toothpicks.
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1 batch mozzarella cheese, cooled and cut into ½-inch cubes
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½ cup extra virgin olive oil
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2 tablespoons chopped sun-dried tomatoes
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1 large clove garlic, minced fine
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1 tablespoon chopped fresh parsley
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1 tablespoon finely chopped fresh basil (or 1 teaspoon dried)
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1 teaspoon chopped fresh thyme (or slightly less than ½ teaspoon dried)
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Salt to taste
Combine all ingredients and refrigerate for 3-4 hours up to overnight.
Let come to room temperature before serving. Olive oil may congeal
overnight in refrigerator, but will liquefy again at room temperature.
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Page 13
ITALIAN SAUSAGE, SPINACH, AND RICOTTA SQUARES
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1 pound bulk Italian sausage (if using links, remove casings and break up)
2 (10-ounce) packages frozen spinach, thawed and squeezed dry
6 pastured eggs, slightly beaten
1 cup ricotta cheese
2 cups grated mozzarella cheese
½ cup freshly grated parmesan cheese
1 clove garlic, minced
Salt and pepper to taste
1. In a large skillet, brown Italian sausage over medium-high heat until no pink remains in meat. Drain
excess grease. Stir in garlic and drained spinach. Set aside to cool.
2. Add eggs and cheeses to sausage mixture. Add salt and pepper to taste.
3. Pour into a buttered 2.5-quart glass baking dish. Bake at 375°F for 45 minutes or until top is firm
to the touch and center is set. Serve warm as a brunch dish or cold as an appetizer.
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Page 14
GLUTEN-FREE RICOTTA AND YOGURT CHEESECAKE

½ cup finely chopped crispy walnuts, soaked and dehydrated

1 tablespoon softened butter or coconut oil

2 cups thick homemade ricotta cheese

1 cup thick yogurt cheese (or use all ricotta if desired)

4 pastured eggs

2 tablespoon arrowroot powder
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1 tablespoon lemon juice + zest from 1 lemon

2 teaspoons vanilla extract

½ cup honey
1. Butter an 8-inch springform pan. Dust bottom and sides with finely
chopped walnuts.
2. Mix ricotta and yogurt cheese. Blend in eggs, lemon juice, vanilla, honey, arrowroot, and zest. Stir
until smooth.
3. Pour into prepared pan. Bake at 350°F for 1 hour 15 minutes. Transfer to a rack and cool to room
temperature. Refrigerate until completely cold, then carefully remove sides of pan. Top with fresh sliced
strawberries, if desired. Makes 10 to 12 servings.
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Page 15
TIRAMISÙ
This popular Italian dessert is traditionally made with ladyfingers or pound cake. We suggest a homemade
pound cake made with fresh ingredients for best results. Make tiramisù one or two days ahead of time, cover
with plastic wrap, and keep refrigerated until ready to serve.
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3 cups homemade mascarpone cheese
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⅓-½ cup mild flavored honey (start with the lesser amount and increase as needed)
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¼ cup Marsala wine or 1½ teaspoons vanilla extract
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½ cup heavy cream (use ¾ cup if not using Marsala)
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⅔ cup freshly brewed espresso or strong coffee
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½ cup unrefined sugar (Rapadura or Sucanat)

1 pound cake, gluten-free if desired

Unsweetened cocoa powder
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Page 16
1. Make coffee syrup by dissolving unrefined sugar in freshly brewed coffee; simmer 5 minutes. Set
aside to cool.
2. In a large bowl beat together mascarpone cheese, honey, Marsala (if using), and whipping
cream with an electric mixer until fluffy.
3. Cut cake into ½-inch slices. In a lightly buttered 2.5-quart glass baking dish, place a layer of cake
slices, cutting to fit as needed. Brush enough of the cooled coffee syrup over pieces to moisten, but not
saturate, the cake.
4. Spread half the cheese mixture over the cake slices; smooth with a spatula.
5. Repeat layers one more time. Refrigerator any leftover coffee syrup and use in chocolate cake or
brownie recipes.
6. Just before serving, sprinkle top with cocoa powder. For best results, place cocoa powder in a sieve
and shake over surface. Do not sprinkle on ahead of time or the cocoa will pick up moisture from the
cream layer.
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Page 17
NO-COOK CHOCOLATE RICOTTA PUDDING

½ cup Sucanat

1 pound whole-milk ricotta cheese

¼ cup cocoa powder

¼ teaspoon vanilla extract
1. Place Sucanat in food processor and process to make powdered Sucanat. Add vanilla extract towards the end of processing.
2. Add ricotta and cocoa powder. Blend for a minute, scrape down the sides with a flexible spatula, and
blend for another minute, or until smooth and rich. To thin the pudding just a bit, add a splash of milk.
3. Spoon the mixture into serving dishes and refrigerate for at least an hour, or up to 24 hours.
4. Serve with fresh berries and crumbled crunchy cookies.
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Page 18
MASCARPONE APPLE TORTE
Part apple pie, part cheesecake, 100% delicious!
Topping:
 4 cups peeled and diced apples (try Golden Delicious or Granny Smith)
 ½ cup unrefined sugar (Rapadura or Sucanat)
 ½ teaspoon organic ground cinnamon
 ½ cup chopped crispy nuts (walnuts or pecans, soaked 12 hours and then dehydrated until crispy)
In a small bowl, mix apples, sugar, and cinnamon together until apples are completely coated with
sugar and cinnamon. Stir in chopped nuts. Sprinkle over cream cheese filling.
Crust:
 ¼ cup butter
 ⅓ cup honey
 ½ teaspoon vanilla extract
 1 cup blanched almond flour
1. In a small saucepan, gently heat butter and honey over low heat
until very soft. Butter does not need to be fully melted. Stir in almond
flour and vanilla to combine.
2. Butter a 9-inch springform pan. Press dough onto the bottom and
up the sides about ¾ inch. Place in refrigerator while mixing filling.
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Filling:
 ¼ cup honey
 1 teaspoon vanilla extract
 4 ounces mascarpone cheese, softened
 4 ounces cream cheese, softened (or use all mascarpone, if desired)
 1 large pastured egg
1. In a large mixing bowl combine all ingredients and blend until smooth. Pour into prepared crust.
2. Sprinkle apple topping over cream cheese mixture.
3. Bake at 400°F for 25 to 35 minutes, until filling is mostly firm and topping is nicely browned. Filling
will continue to set as it cools. Remove from oven and cool on a wire rack. Refrigerate for several hours
before cutting.
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Page 20
WHY CULTURES FOR HEALTH?

We love our products and stand behind them. These are the items we use to make food for our own
families and are proud to offer to your family.

We are committed to providing the best customer support. Have a question about how to make
yogurt? Looking for a new cultured food your family might enjoy? Want to know what you will need to
make cheese? Need assistance ordering? We are here to help! We have assembled a talented and
knowledgeable group of customer support representatives, with lots of experience culturing, fermenting,
and making real food for their own families. Customer support is available via phone, email, website
chat, our blog, and various social media outlets including Facebook, Pinterest, Twitter, Google+ and
more.

We strive to have the best available information including expert advice articles, recipes, and
how-to videos. Your success is our success! We are continually updating our website with new recipes
and helpful tips, and we incorporate advice from our customers too.

We want you to be happy and successful with your food projects. We are always here to support
our products, answer questions, troubleshoot, and more. Not happy with something you bought? Have a
suggestion for some products we can offer? Let us know: we will do what we can to make it right. We
value a long-term relationship with our customers.
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