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Make fresh, soft or aged cheese and homemade butter with matched cultures, ingredients and equipment. The exact supplies depend on the style and batch size.
Choosing cheese and butter supplies
- Begin with a cheese-making kit for a guided project.
- Browse cultures, rennet and calcium chloride for repeat batches.
- Use suitable moulds and cheese-making equipment for shaping, draining and temperature checks.
- Follow the recipe’s milk, hygiene, temperature and storage instructions closely.
Cheese styles use different cultures and processes, so avoid substituting ingredients unless the recipe or manufacturer confirms it is suitable.