The recipe book uses microwave for fast mozzarella but I do not have one. Is there an alternative way of making mozzarella?

Making Super-fast Mozzarella and I do not own or want to use a microwave? No problem, simply prepare a large pot of heavily salted, boiling water. Instead of straining your curds into a bowl and microwaving them, place them in a fine mesh strainer with a handle. Next, reduce the boiling water to a simmer and dip the curds into the water. Hold them under the water for 1 - 2 minutes. Lift and turn and fold with your spoon, do not stir. Dip again and repeat until the curds are hot enough and begin to stretch (like stretchy, stringy cheese on top of very hot pizza) when you turn and fold, using the back of the spoon to allow the curd to stretch over the spoon. You do not need to salt as the water is salted. You do not need to drain, as that will happen naturally. We have several other FAQ's and answers on our website.Happy Cheese making!!

What else do i need to have because this would be a gift?

If the person you are giving it to has a well stocked kitchen then just whole Milk and Heavy Whipping cream. If your not sure, take a look at our complete Kit and that will at least show you everything needed. For sure, you need measuring spoons, a thermometer, a stainless steel or enamel pot and a mesh strainer helps make your life easier. Best, Paula

What kitchen tools are needed or recommended? Size of stainless pot, ect..

I purchased a stainless steel pot that can hold 5 quarts of liquid. You'll need at least 1 gallon of milk for any recipe listed in the book provided. (1gallon =4quarts). Large bowl and sieve to sit over the bowl to drain the whey from the cheese curds. Long stainless steel knife or slotted turner to “cut” the curds. You’ll need hot, but not boiling hot water and a separate bowl of ice water for you fingers. Granted the last few information is base on the experience of making mozzarella and burrata. There are some great videos on YouTube for mozzarella. I hope this helps you.

What are calcium chloride and microbial rennet uses?

Calcium chloride is used to correct the calcium balance in store bought or pasteurized milk. If using raw milk, you can generally omit it. Rennet is the main coagulant used in all traditional Cheese Making. In this kit, it is used to make Mozzarella, Chevre (goat cheese) and cream cheese. Thank you, Paula

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🧀 Elevate your kitchen game—be the cheese maker everyone envies!

STEP BY STEP SUCCESS - Famous no-fail mozzarella recipe booklet guides you from novice to cheese connoisseur.
BULK CHEESE POTENTIAL - Create up to 25 gallons of fresh cheese—perfect for serious home chefs and entertaining.
ALL IN ONE KIT ESSENTIALS - Includes calcium chloride, cheese salt, citric acid, drain cloth & gloves for a seamless process.
CRAFT ARTISAN CHEESE AT HOME - Transform everyday milk into gourmet mozzarella, burrata, ricotta & more with ease.
PRECISION MICROBIAL CULTURES - Vegetarian liquid microbes ensure consistent, symmetrical cheese every time—no guesswork.

The Standing Stone Farms Basic Beginner Cheese Making Kit equips you with vegetarian liquid microbes, calcium chloride, cheese salt, and all essentials to craft up to 25 gallons of authentic Italian and French cheeses like mozzarella, burrata, ricotta, and more. Designed for home chefs aged 8 and up, this kit includes a detailed recipe booklet ensuring consistent, professional-quality results without complicated prep.

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Item weight	15 Ounces
Item form	Shred
Recommended uses for product	main course, side dish, ingredient
Cuisine	Italian and French
Size	NO, large
Number of pieces	1
Specialty	Cheese Making
Unit count	1.0 Count
Colour	Kraft
UPC	799872411884 789246140724
Global Trade Identification Number	00799872411884
Manufacturer	Standing Stone Farms
Product Dimensions	22.86 x 15.24 x 5.08 cm; 425.24 g
Item model number	BCM
Serving Recommendation	1-2 oz per serving
Age Range Description	8 and up
Package Information	Bag

Standing Stone Farms Basic Beginner Cheese Making Kit - Mozzarella, Burrata, Burricota, Chevre, Ricotta, Mascarpone & Butter!

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