The kit, in a cheerful cardboard box, consists of:
- 250 ml of coagulant (to coagulate up to 500 liters of milk)
- 1 dropper
- 1 thermometer graduated -10 + 110 ° C
- 4 moulds for 300/500g of cheese each.
- 2 moulds for 200-300 gr each of fresh cheese and ricotta.
- 2 moulds for small heart cheese
- 1 bag of lactic ferments for seasoned cheese
- 1 bag of lactic ferments for fresh cheese
- 100 grams of citric acid
- Recipe for the preparation of cheeses in brief and short curing times.