Persian And Greek Fetta, Haloumi And Paneer Kit

$135.00

Our deluxe Persian And Greek Fetta, Haloumi And Paneer Kit contains all you need to make your own delicious gourmet cheese at home.

Here is what you get in the cheese kit: 

  • 2 x recipe booklets containing clear step-by-step instructions
  • Mesophilic culture (Type M starter)
  • Lipase
  • Liquid vegetarian rennet
  • 4 square cheese hoops
  • 4 cheesecloth squares
  • 3 x 3ml syringe
  • 1 x digital thermometer and clip
  • Mini measuring spoons

This kit is incredibly cost-effective compared with buying these cheeses in the supermarket. It gives you enough cultures and ingredients to make approximately:

  • 25 x 350g Greek fetta
  • 25 x 350g Persian fetta
  • 50 x 350g haloumi
  • Unlimited paneer!

One of the joys of home cheese making is being able to add your own flavours to suit your tastes. Fetta is a simple cheese to make and is very versatile. We have a saying here at our cheesemaking workshops, “A little bit of Fetta makes life better!”. Our fetta is made using cow’s milk.

Fetta is a brined cheese and is ready to eat four to five days after making. This is one of the easiest cheeses to make. The beauty is you can add your own herbs and salt according to your taste.

Haloumi originated in Cyprus and is very quick to make. You can eat it on the same day as you made it, or you can store it in a brine solution for several weeks. It’s sometimes called “squeaky cheese” due to its feel and texture when eating. Halloumi is a popular cheese cooked on a grill or BBQ. It goes well with Mediterranean flavours and is also a hit at breakfast with poached eggs and hollandaise sauce.

Paneer is a high-protein cheese and is used in traditional Indian cuisine. It is a fresh, firm cheese with a mild, milky flavour that goes deliciously well in curries. Just chop it into cubes and add to your favourite curry recipe.

 

 

Category:

Description

Our deluxe Persian And Greek Fetta, Haloumi And Paneer Kit contains all you need to make your own delicious gourmet cheese at home.

Here is what you get in the cheese kit: 

  • 2 x recipe booklets containing clear step-by-step instructions
  • Mesophilic culture (Type M starter)
  • Lipase
  • Liquid vegetarian rennet
  • 4 square cheese hoops
  • 4 cheesecloth squares
  • 3 x 3ml syringe
  • 1 x digital thermometer and clip
  • Mini measuring spoons

This kit is incredibly cost-effective compared with buying these cheeses in the supermarket. It gives you enough cultures and ingredients to make approximately:

  • 25 x 350g Greek fetta
  • 25 x 350g Persian fetta
  • 50 x 350g haloumi
  • Unlimited paneer!

One of the joys of home cheese making is being able to add your own flavours to suit your tastes. Fetta is a simple cheese to make and is very versatile. We have a saying here at our cheesemaking workshops, “A little bit of Fetta makes life better!”. Our fetta is made using cow’s milk.

Fetta is a brined cheese and is ready to eat four to five days after making. This is one of the easiest cheeses to make. The beauty is you can add your own herbs and salt according to your taste.

Haloumi originated in Cyprus and is very quick to make. You can eat it on the same day as you made it, or you can store it in a brine solution for several weeks. It’s sometimes called “squeaky cheese” due to its feel and texture when eating. Halloumi is a popular cheese cooked on a grill or BBQ. It goes well with Mediterranean flavours and is also a hit at breakfast with poached eggs and hollandaise sauce.

Paneer is a high-protein cheese and is used in traditional Indian cuisine. It is a fresh, firm cheese with a mild, milky flavour that goes deliciously well in curries. Just chop it into cubes and add to your favourite curry recipe.

 

 

Additional information

Weight 810 g
Dimensions 32 × 24 × 18 cm