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Leeners Cheesemaking
you make kit cheese
make your own cheese
CHEESE STARTERS
You will be amazed at how easy it is to make your own cheese. You already have most of the equipment in your kitchen and we supply the rest. A simple cream yogurt cheese spread can be ready for breakfast overnight. Mozzarella cheese is ready the same day its made and even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks. Unlike many cheese kits on the market, ours is complete. Even the cheese press and wax are included.
CHEESE STARTER CULTURES
Direct cultures take all the worry out of culture preparation. They are added directly to your milk when any recipe calls the the addition of starter.
MESOPHILIC-A STARTER--8 pack $4.95-----Bulk pack $29.95-
(lactococcus lactis) Mesophilic-A is for fresh and hard cheeses such as Cheddar, Colby, Feta, Chevre. 1/4 teaspoon will ripen 2 gallons of milk. Add to milk when any recipe calls for the addition of starter. Package contains eight individual packets, enough starter to prepare eight 2 gallon batches. Bulk pack contains enough starter to prepare 288 gallons of milk. Store in freezer for up to 9 months. Requires Rennet
MESOPHILIC-M STARTER--8 pack $4.95-----Bulk pack $29.95-
(lactococcus lactis ssp cremoris) Mesophilic-M is for fresh cheeses such as Camembert, Gouda, Blue, Baby Swiss and others where a buttery flavor and eye formation is desired. 1/4 teaspoon will ripen 2 gallons of milk. Add to milk when any recipe calls for the addition of starter. Package contains eight individual packets, enough starter to prepare eight 2 gallon batches. Store in freezer for up to 9 months. Requires Rennet
THERMOPHILIC STARTER--8 pack $5.95-----Bulk pack $29.95-
(strptococcus thermophilus) For Italian cheeses like parmesan, romano, provolone and mozzarella. Also for swiss and feta. 1/4 teaspoon will ripen 2 gallons of milk. Add to milk when any recipe calls for the addition of starter. Package contains eight individual packets, enough starter to prepare eight 2 gallon batches. Store in freezer for up to 9 months. Requires Rennet
ITALIAN STARTER---4 pack $4.95-----Bulk pack $16.95-
(lactobacillus helveticus) For Italian cheeses like parmesan, romano, provolone and mozzarella. 1/4 teaspoon will ripen 2 gallons of milk. Must be used with Thermophilic Starter and requires Rennet according to recipe. Package contains four individual packets, enough starter to prepare four 2 gallon batches. Store in freezer for up to 9 months. 
 
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RENNET
VEGETABLE RENNET LIQUID----1 oz. $3.95------Bulk 16 oz. $34.95-
Contains no animal products. 1/4 teaspoon diluted in 4oz. of distilled water will set 2 gallons of milk in about 45 minutes. You get 1 oz. in a spill proof dropper bottle or one pint (500ml) in an amber screw top bottle. Please Note: 1/4 teaspoon of this double strength liquid rennet equals 1/2 rennet tablet. Store in the refirgerator for up to 5 months.
SOFT CHEESE STARTERS
FROMAGE BLANC-5 packets $5.95--(contains rennet)
One of the best yet! A soft, creamy spreading cheese. So simple even kids can make it. 1 pack sets 1 gallon of milk and yields 2 lbs. of cheese.
CREME FRAICHE-5 packets $5.95--(contains rennet)
Added to light cream this makes a delicious Crème Fraiche that may be served fresh or used in cooking.  Each pack will set up to 1 quart with a yield of about 1 lb.  When drained slightly it will produce a creamy mascarpone cheese.
BULGARIAN YOGURT CULTURE with ACIDOPHILUS-4 packets $5.95-
This is the smoothest, richest taste we have ever found and one of the healthiest yogurts for you. This culture will work with skim milk to give a low-fat, low cholesterol yogurt. Can be re-cultured up to 20 times. SEE YOGURT MAKING
BUTTERMILK STARTER-5 packets $5.95-
This direct culture is a thick old-fashioned buttermilk which can be made with skim or whole milk. Makes a superior buttermilk for drinking, cooking or buttermilk cheese. Makes 5 one quart batches. No rennet required.
SOUR CREAM-5 packets $5.95-
Each of the 5 packets will turn 1 pint of cream into delicious thick "old world" style sour cream. Includes instructions.
copyright 2004 J.R.Leverentz
cheesemaking recipes