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

Item weight	15 Ounces
Item form	bag, liquid, solid
Recommended uses for product	Ingredient in cheese making (Mozzarella, Cream Cheese, Chevre, Queso Blanco, Mascarpone, Ricotta)
Size	NO, large
Number of pieces	1
Speciality	Vegetarian
Region of origin	United States
Unit count	1.0 Count
Colour	Kraft
UPC	799872411884 789246140724
Global Trade Identification Number	00799872411884
Manufacturer	Standing Stone Farms, LLC
Model Number	SFR_BASIC_C8.49-CA
Product Dimensions	22.86 x 15.24 x 5.08 cm; 425.24 g
Material	Stainless Steel
Item Weight	425 g

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

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