Opening Hours

10:00am-5:30pm Tuesday-Friday
10:00am-2:00pm Saturday

Evenings by appointment on Wednesday & Thursday


1789 Ross Road,
West Kelowna

Location Map

250-769-6625

 

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Cheese Making Products

We are pleased to offer four cheesmaking kits, along with all the items you need to get started making your own cheese.

 

Fresh French Goat Cheese Kit

Included in the recipe booklet are easy instructions for making these cheeses with the Yogotherm, as well as 44 great recipes for using these cheeses in cooking. (The Yogotherm in this kit is BPA-free.)

This kit will make up to 30 pounds of cheese PLUS 40 pounds of other dairy products! CONTENTS: 4-Goat Cheese Molds (M172), 1/2oz. Liquid Animal Rennet (R7), Chevre DS Culture 5-pk (C20G), Fresh Culture (C3), 1yd Re-usable Butter Muslin (U2N), Recipe Booklet

USAGE
: Use to make delicious goat cheese right in your own kitchen.

STORAGE: Chevre and Fresh cultures should be stored in the freezer and will last up to 2 years if stored properly. Rennet should be stored in the refrigerator and will keep approx. 3 months.

cm-FreshFrenchGoatCheeseKit

 

 

Ricki's Basic Cheese Making Kit

If you are a beginner cheese maker then this is the kit for you! This kit makes eight delicious, homemade cheeses: Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Parmesan and Ricotta. With a little effort and a lot of fun, you can make your very own preservative free cheeses! Start now and make this a family tradition. Our kit comes with detailed recipes, demystifying all the steps in the cheese making process.

DO NOT FORGET TO ORDER WAX WHEN ORDERING THIS KIT.

CONTENTS: Basket Mold (M222), Vegetable Rennet Tablets (R4), Mesophilic DS Starter (C101), Thermophilic DS Starter (C201), Mini Budget Thermometer (E6), 1/2oz. Calcium Chloride (C14), 1 yd Re-usable Cheesecloth (U1), Recipe Booklet USAGE: Use to make eight delicious hard cheeses right in the comfort of your very own kitchen!

STORAGE: Rennet tablets, mesophilic culture and thermophilic culture should be stored in the freezer. Rennet tablet will last up to 5 years and cultures will keep up to two years if stored properly. Calcium chloride should be stored tightly sealed in a cool, dark place.
cm-ricksbasickit

 

 

30 Minute Mozzarella & Ricotta Kit

This kit contains enough ingredients to make Mozzarella 30 times using our own easy recipe! The whole process takes ±30 minutes! For those of you who have goat's milk, this recipe works like a charm. Our Mozzarella recipe may also be made with powdered milk (recipe included)! To see the actual recipe, click on the 'More Information" tab above. Recipe booklet also includes recipe for quick and easy Ricotta, as well as a small variety of recipes using these two cheeses.

CONTENTS: Dairy Thermometer (E3), Butter Muslin (U2), Citric Acid (C13), Vegetable Rennet Tablets (R4), Cheese Salt (S1) and Recipe Booklet

USAGE: Use to make Mozzarella and Ricotta Cheese in the comfort of your own kitchen!!!

STORAGE: Kit will store at room temperature up to 1 year. Will keep even longer if rennet tablets are stored in the freezer. Once opened, store citric acid and salt in well sealed containers in a cool, dry place. They will last indefinitely.
cm-30minutekit

 

 

Gourmet Home Dairy Kit

This kit is for novice cheesemakers and success is guaranteed! With it, you will be able to make 12 varieties of soft fresh cheeses and other dairy treats, such as Cream Cheese, Sour Cream, Yogurt, Fromage Blanc, Creme Fraiche, Mascarpone, Lemon Cheese, Herb Cheeses, Buttermilk, Kefir, Panir, Queso Blanco.
Included in the recipe booklet are easy instructions for making these cheeses with the Yogotherm, as well as 44 great recipes for using these cheeses in cooking. (The Yogotherm in this kit is BPA-free.)

CONTENTS
: Yogotherm (E69), Mini Budget Thermometer (E6), 2yd Re-Usable Butter Muslin (U2N), Fromage Blanc DS (C20), Ricki's Sour Cream DS (C30), Tangy Yogurt DS (Y4), Buttermilk DS (C21), Kefir (C45), Creme Fraiche DS (C33), Herbs De Provence 2oz (H1), Recipe Booklet

USAGE: Use to make many different soft cheeses and yogurt.

STORAGE: All cultures should be stored in the freezer and will keep up to two years if stored properly. Herbs de Provence can be kept tightly sealed in its package in a cool, dry, dark place.
cm-GourmetHomeDairyKit

 

 

Ricki's "Cheesemaking 101 Workshop" on DVD

DESCRIPTION: Ricki Carroll in your kitchen- WOW!

Now you can see it all on our popular workshop DVD. While visually answering your questions on the process of hard and soft cheese making, this DVD will also show you how to make Farmhouse Cheddar, Queso Blanco, Mozzarella, Whole Milk Ricotta, Fromage Blanc, Creme Fraiche and Mascarpone.

You will also receive the complete set of recipe booklets from our kits for FREE with your purchase of this very special DVD. Approximate running time: 30 minutes Home Cheese Making Book $24.95 Considered to be the "Bible of home cheese makers", this book may be bought by itself or as part of our Starter Special (AGSD). There are 75 cheese recipes, 25 other dairy recipes, Q&A, stories about cheese makers and lots more.

cm-cheesemaking101DVD

 

 

Home Cheese Making Book

Considered to be the "Bible of home cheese makers", this book may be bought by itself or as part of our Starter Special (AGSD). There are 75 cheese recipes, 25 other dairy recipes, Q&A, stories about cheese makers and lots more.

DESCRIPTION: "Home Cheese Making", by Ricki Carroll (278 pages, paperback) will help to take the complexity out of home cheese making. Ricki explains, with ease, the procedures to follow from the very first batch. This book will help you understand equipment, usage, preparing starter cultures, using rennet, controlling temperature and storage of your finished cheeses. There are stories about artisanal as well as home cheese makers, recipes for using your cheeses, hints on how to cut your cheese, recipes from customers and much, much more. You will find an easy to follow format with illustrations, charts, glossary and a troubleshooting guide. This book is a must for all who want to maker their own cheese in the comfort of their own kitchen!

cm-HomeCheeseMakingBook

 

 

Budget Thermometer

This 12" stem stainless steel dairy thermometer is built for long lasting durability. It comes with a clip to easily attach to the side of your pot and has a large 2" dial head, making it easy to read. It reads from 0-220F and contains no mercury. This thermometer comes with plastic protective sleeve over the tip. This needs to be removed before using the thermometer.
cm-BudgetThermometer

 

Mini Budget Thermometer

A smaller 5" version of our poplar Budget Thermometer. Built for long lasting durability. It comes with a clip to easily attach to the side of your pot and has a large 2" dial head making it easy to read. It reads from 0-220F and contains no mercury.
cm-MiniBudgetThermometer

 

 

Red Wax - 1lb

Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax.

CONTAINS
: A formulation of paraffin and microcrystalline wax, food grade coloring

YIELD: One pound will wax approximately 12-20 cheeses when brushed on. If dipping method is used you will need at least a 5 pound block. If you are waxing all the time, 10 pounds will save you some money.

DIRECTIONS: It is safest to melt wax in a double boiler so that it is not subject to direct flame. NEVER leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 120ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt), or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow. When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin (U2) to be reused over and over again.

STORAGE: Store in cool place, away from any high heat. Will keep indefinitely.
cm-RedWax

 

 

Drying Mat

These reed cheese mats are used for air drying cheeses, particularly soft, mold ripened ones. They are also used for the turning and draining of Camembert, Coulommiers and Brie.

DESCRIPTION: 9"x9" Bamboo Reed Mat

TO CLEAN: Rinse well with cold water after use, then wash with hot water and a neutral alkaline cleanser or dairy wash. We do not recommend using commercial detergents for this product. If mat is really hard to clean you can soak in the dairy wash before giving it a good scrub. If mat still retains an odor after a good cleaning, try hanging outdoors in the sun for awhile, this is the traditional method used in Europe!
cm-dryingmat $2

 

 

Ladle

Made for scooping curds, this handy stainless steel ladle is a great addition to your cheese making supplies.

DESCRIPTION: Stainless Steel with 9" handle and 4-1/4" diameter ladle.

USAGE: Use to ladle curds from pot into cheese cloth lined mold for pressing or into butter muslin for draining.

TO CLEAN: Wash in hot soapy water after use and allow to dry.
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