Making cheese is easier than you may think, and it can all be done in your own kitchen with a few ingredients. Create chèvre with milk and culture, then expand to cheddar, Swiss cheeses, and beyond.

Say Cheese! Basic Cheesemaking adds to Mother Earth News’ vast and trustworthy library of guides to producing real food in your own kitchen. Longtime cheesemaker and cheesemaking instructor Kate Johnson takes readers from start to finish, explaining each step in easy-to-understand and comfortable terminology. With milk, a little equipment, and a few cultures, learn why home cheesemaking is a cherished artisan tradition.

An easy-to-dissolve, iodine-free salt perfect for cheesemaking.

When making cheese, it is important to use salt that does not contain iodine. Iodine will kill the lactic bacteria in the aging process, and it is the lactic bacteria that is important to the proper aging of cheese. Using flake salt is also helpful as it will dissolve more readily.

Store your cheese salt in a cool, dry place. This will last indefinitely if stored properly.

The Comark pocket thermometer measures 5 inches long with a 1-inch dial, so it's compact and lightweight for carrying in a jacket or apron pocket. It's designed to be water-resistant because it's made of stainless steel and has a tightly sealed, plastic lens that doesn't accumulate moisture during use. To keep the thermometer accurate and ensure the unit works correctly every time, users can adjust the calibration nut. This thermometer comes individually boxed.

Product Details:

• Temperature measurement range: 0-220 degrees Fahrenheit
• Matching sheath with pocket clip secures the item
• Made of rust-resistant stainless steel
• Plastic lens is watertight and doesn't harbor moisture buildup

Double-strength liquid vegetable rennet. Each bottle contains enough rennet to set 24 2-gallon batches of cheese.

This rennet is a double-strength microbial vegetable rennet for cheesemaking.

• 1 fl oz. bottle
• Double strength
• No animal by-products
• 1/4 tsp. will set up to 2 gallons of milk

Liquid Vegetable Rennet Ingredients:

• Protease (origin Rhizomucor miehei), sodium chloride, and sodium benzoate.

• Non-GMO
• Gluten-Free