Roaring Brook Dairy DIY Chevre Cheesemaking Kit

I purchased this kit to make goat cheese at home for the first time. This kit made it very easy! It comes with everything you need except a thermometer (and goat milk, of course). The directions are simple and easy to follow. I would suggest having the citric acid and rennet dissolved and ready to go so that you can add it into the hot milk as soon as it hits the right temp.The cheese tasted pretty good, and for a beginner, I think this is a great kit to have. It gives you good tips and pointers, and next time you can just buy the rennet and citric acid separately.

Before you buy this, be sure that you can buy unpasteurized goats' milk where you live. Guess what? You can't in Pittsburgh. Bummer. Someday we'll find it and make this cheese happen, but until then the kit sits unopened. Don't try and make it work with pasteurized goat milk that you can find at Whole Foods. All of the reviews say that it will not work.

Made a lot of cheese with this kit. The instructions were easy to follow. It made more than it said it would so that was good. It is a crumbly cheese kind of similar to feta.

The product arrived quickly and just as described. I purchased it as a gift for my daughter, so I don't have any opinions on the quality as of yet. I will update once she has used it.

After seeing several similar kits at a local artisan foodie shop, I got online to compare inclusions and prices. The local artisan shop charges $40 and doesn't include near the cheese cloth included in this kit.I bought this as a gift for a friend who is a fellow foodie, and he is thrilled with it!

Great gift and product! A quick and easy little weekend project!Make sure to use the unpasteurized milk! Using even just pasteurized makes the quality of the cheese slightly off.

Made our goat cheese from fresh goat milk. The cheese was seasoned and turned out. Everything the kit said it would do. I was expecting it to be the size of an oatmeal container, but it was smaller than that. I guess I am trying to say is the container isn't as big as you would think.

No curds formed, so no cheese. A big disappointment! It says in the instructions that this will happen if you use ultrapasteurized goat milk, but the goat milk we used did not say this on the packaging and, anyway, was the only goat milk sold by our food co-op.This seemed like such a easy way to go, but there are other chevre recipes that call for active cultures to be used and we will try that next time. This was a waste of time and money.