Baskets – 3 sizes

$4.00

BASKET GREEN SMALL

  • 110mm diameter (top) x 80mm diameter base x 65mm tall with base with ribbed sides.
  • Will require approximately 700ml of milk but this will vary depending on cheese styles and yields
  • Used for many types of cheese, mostly soft cheeses such as Lactic Acid (Chabichou style), Ricotta, Paneer, and softer rennet set cheese such as Feta.
  • The ribs allow for excellent drainage.
  • The ribbed sides leave a nice pattern across the cheese.
  • Made from light food grade HDPE.

Hint: It is not necessary to line your hoops with cloth to make a Ricotta, if made correctly the hoop will catch the curd, gentle stirring and gentle scooping is the key.

BASKET WHITE MEDIUM

  • 120mm diameter (top) x 85mm tall with base.
  • Will require approximately 800ml of milk of milk but this will vary depending on cheese styles and yields.
  • Used for many types of cheese, mostly soft cheeses such as Lactic Acid (Chabichou style), Ricotta, Paneer, and softer rennet set cheese such as Feta.
  • The ribs allow for excellent drainage.
  • The ribbed sides leave a nice pattern across the cheese.
  • Made from light food grade HDPE.

Hint: To make a Paneer, use a strong acidulant such as vinegar, line the hoop with a cheese cloth, pour or scoop the curds in, and apply gentle pressure while the cheese is still warm. More pressure can be applied over the next 2 or 3 hours as the whey is lost from the cheese. Next day try pan frying some thinnish slices.  Lovely brown halloumi like cheese.

BASKET WHITE LARGE

  • 130mm inner diameter at top
  • 100mm diameter at base
  • 105mm tall
  • Will require approximately 900ml of milk
  • Medium firm food grade plastic
  • Made in Italy

BASKET WHITE EXTRA LARGE

  • 165mm diameter (top) x 90mm tall with base.
  • Will require 1.2 litres of milk but this will vary depending on cheese styles and yields.
  • Used for many types of cheese, mostly soft cheeses such as Lactic Acid (Chabichou style), Ricotta, Paneer, and softer rennet set cheese such as Feta.
  • The ribs allow for excellent drainage.
  • The ribbed sides leave a nice pattern across the cheese.
  • Made from light food grade HDPE.

Hint: Lactic Acid (Chabichou style) in a hoop can be topped up after 10 minutes (and repeated and repeated) providing the curd stays moist and warm between top ups.  It is a high moisture cheese and this process allows you to use less hoops and get a larger cheese per hoop. De mould after 24 hours.

Cheesemaking

Thank you for Your Interest in a Cheesemaking Course

Making cheese prior to the course is not essential but it is very strongly recommended. I have found that over many years of providing cheesemaking courses, having some basic cheesemaking experience before you get to the course is an enormous help with taking in the information provided at the course.

To help you start to make cheese at home, there are several kits available, starting from $60 plus postage. Each kit has detailed instructions so that you can easily make lots of cheese in your own home, without having made cheese previously. See the range of available kits here. You can easily add to the kits once you have completed the course.

As an incentive to start making cheese, I am offering you a 5% discount on the price of any of the kits (excluding postage) - Just add the kit to your cart and use the code KIT at the checkout.

View the Cheesemaking Kits