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Cheese & Yogurt Making

Home cheese and yogurt making turns a gallon of milk into the most satisfying pantry staple you can make yourself. Ricotta and mozzarella are weeknight projects; feta, chèvre, and farmhouse cheddar are weekend ones; and real yogurt takes less than ten minutes of active time.

This section stocks everything a home dairy kitchen needs: mesophilic and thermophilic cultures, vegetable and animal rennet, cheese wax, cheese cloth, butter muslin, molds for hard and soft cheeses, yogurt cultures, yogurt makers, thermometers, and curd knives. For beginners we carry complete starter kits — mozzarella and ricotta, 30-minute mozzarella, Italian cheeses, farmhouse cheddar — that include cultures, rennet, salt, and instructions in one box.

New to cheese making? Start with 30-minute mozzarella and work up from there. Yogurt is even easier: heat milk to 180 °F, cool to 110 °F, stir in a spoonful of yogurt from your last batch, and hold at 110 °F for 6 hours. Fresh raw milk gives the best results, but pasteurized whole milk works too (skip ultra-pasteurized). Ships fast from iMadeBeer in Terre Haute, Indiana. Our support team can help you pick the right culture for the cheese you're after.

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