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A cheese kit is the easiest way into cheesemaking, because someone has already worked out which culture, which rennet and which bits of gear go together for the cheese you actually want to eat. No hunting for a single sachet of thermophilic culture. You open the box, follow the steps, and you are curdling milk the same afternoon.
Choosing is mostly about how far down the rabbit hole you want to go. If you want a quick win, the Green Living 30 Minute Mozzarella and Ricotta Kit is the classic starting point, and the Green Living Fresh Cheese Kit for feta and the Green Living Soft Cheese Making Kit are just as forgiving. Mad Millie covers the same ground with the Fresh Cheese Making Kit, then steps up through the Italian Cheese Making Kit for mozzarella and friends, the Artisan Cheese Kit for harder styles that need ageing, and the Speciality Cheese Kit for the trickier ones. There is fermenting gear alongside the cheese too, with the Mad Millie Kefir Starter Kit, replacement Kefir Culture and the Greek Yoghurt Kit.
One thing worth knowing before you start: ultra pasteurised milk will not set a decent curd no matter how good your kit is. Use the freshest full cream, non homogenised milk you can get your hands on and half your problems disappear.
Both stores at Laverton North and Epping carry these. See also cheese making, cultures and ingredients and cheese moulds.
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