Make your own cream cheese, Danish smoked cheese, ricotta, whey cheese, cottage cheese and fresh cheese

Small home cheesemaking kit for making cream cheese, rygeost (Danish smoked cheese), ricotta, whey cheese, cottage cheese and fresh cheese.

This home cheesemaking kit consists of:

• 50 ml rennet, item number 1005
• 1 thermometer (-10 to +110 °C), glass, item number 1056
• 20 pipettes for dosing rennet, item number 1018
• 1 cheesecloth, fine mesh (90x90 cm), item number 1057
• 1 professional starter culture (souring culture), 8 g, item number 1010

Dansk Hjemmeproduktion's cheese booklet is also included, with detailed instructions for making cottage cheese, Camembert / white mould cheese, blue cheese, feta / cheese in oil, cream cheese, Danbo and Havarti types, whey cheese, ricotta, rygeost, fresh cheese, mozzarella and butter.

All the cheeses can be drained in a sieve and turned out onto a plate. Cream cheese and fresh cheese can also be filled into small cheese moulds, such as our item numbers 1369 or 1372.

To smoke a rygeost, you can place it on our rygeost rack, for example – see item number 5078a.

In addition to the equipment in this home cheesemaking kit, you will need the following kitchen equipment:

• 1 pot with lid (6–10 litres), for example our item number 4178
• 1 colander / sieve, item number 1296 (stainless steel), item numbers 5156 or 5157 (plastic)
• 1 cooking spoon
• 1 slotted spoon
• 1 rack for smoking rygeost, for example our item number 5078a
• Small fresh cheese moulds if you like, for example our item numbers 1369 or 1372
• A draining tray with slatted rack, which is also included in the larger home cheesemaking kits, is also handy to have

For more inspiration and guidance on cheesemaking, order Bogen om Ost by Kirsten Iversen and Lone Hindø, Forlaget Niche, item number 8243.