Savor the delicious flavor (and squeak) of a full pound of Wisconsin-style fresh
cheese curds. This kit includes enough ingredients to make 10 batches, which yields 1 pound per batch, and comes with all the equipment, ingredients and instructions you need. All you have to do is provide your own animal milk. 1 gallon required per batch.

Hands-on Time: 2-3 Hours

Total Time from Start to Finish: 2-6 Hours

THIS KIT INCLUDES

• Cheesecloth

• Milk Thermometer

• Microbial (Vegetarian) Rennet

• Calcium Chloride

• Bacterial Culture (Mesophilic)

• Fine Salt

• Recipe Booklet (With helpful hints and Pictures)

STORAGE INSTRUCTIONS
Lasts up to 2 years. For maximum shelf life, store bacterial culture in the freezer. Rennet will last 5 years in freezer, 3 years at room temperature. Calcium Chloride in a dark, cool place such as a fridge. All other ingredients are to be kept at room temperature.