I’ve received quite a few emails about my “Blessed Are the Cheesemakers” post. Many readers find citric acid at local markets or health food stores but have difficulty locating rennet. I decided—partly because I love sharing this hobby—to give away some cheesemaking supplies so more people can try making cheese at home.
Homemade mozzarella balls marinated in pesto on garden-fresh tomatoes. Mmm…
Now for the details. I remember from senior Economics class that there’s no such thing as a free lunch (or free cheese). To enter the giveaway, please answer the questions below. I’ll pick a winner by random drawing on Wednesday, August 20th.
- Please tell me why you’d like cheesemaking supplies. The more pun-filled, the better.
- Provide an email address so we can arrange delivery of the prize.
- Share your favorite ways to use fresh mozzarella. Simple answers are fine—if many entries say “caprese,” I won’t be offended.
- Optional extra entry: mention the giveaway on your blog for an additional chance to win.
One practical note: I’m not certain about the legalities of shipping cheesemaking cultures internationally, so for now the giveaway is limited to U.S. and Canada addresses.
Here’s what’s included in the prize package. All items require only milk or cream and a little time to turn into delicious dairy products:
- Fromage blanc culture — enough to make about a pound of fresh fromage blanc. If you haven’t tried fromage blanc, it’s a tangy, spreadable fresh cheese used in both sweet and savory dishes.
- Direct-set yogurt culture — yields between 1 and 2 quarts of plain yogurt, depending on your preferred thickness.
- Sour cream culture — simple to use: mix into a quart of light cream or half-and-half, leave at room temperature for about 12 hours, then refrigerate.
- Crème fraîche culture — enough to set one quart of light cream or half-and-half. It’s nearly as easy as sour cream; after setting you hang the curd in butter muslin for 12 hours. Butter muslin will be included.
- Vegetable rennet and citric acid — quantities sufficient to make roughly 8 pounds of fresh mozzarella. Time to harvest the basil!
- Printed recipes for all of the cultures and cheeses included.
- An instant-read cheesemaking thermometer to help you hit the right temperatures every time.
- Optional support — I’m offering phone or email assistance if you run into problems while making your cheese.
Good luck, and I hope this giveaway inspires you to try homemade cheese. It’s rewarding, tasty, and a great way to learn a new kitchen skill.