FAQs

A U MAIN cheese making kit brings together the instruments, ingredients, and instructions to make delicious fresh cheeses in your kitchen starting from 30 minutes. All that's missing is the milk to make your cheeses (or nuts, seeds, pea or soy beverage for the vegan alternative).

Shipping is free in Canada for orders over $89.99 + tx. (after discounts).

The delivery of your orders continues! All orders are shipped using reliable and fast carriers. No orders will be shipped via Canada Post until their operations are fully restored.

Shipping costs are calculated automatically at checkout before finalizing your purchase based on the weight and size of the package of your order by the shipping companies available for your region. We work hard to offer you the lowest negotiated fees, reasonable delivery times and eco-friendly options, when available.

If you use “Shop”, you will need to click on the “shipping method” tab to choose the correct delivery option.

Your order will be processed within a timeframe of 1-2 business day, after which the shipping company will take from 1 day (local scale) to 7 days (national destination in the regions farthest from major cities) to deliver your order.

These deadlines are not guaranteed. Weather conditions, sales volumes and other circumstances may affect processing times and delivery times of your order.

We work with several delivery companies such as: GLS, UPS, Purolator, Delivro, Chasseurs Courrier*, etc.

*This company offer zero-carbon shipping services for certain regions.

For the United States and Europe, we recommend our " 6 Cheeses" and "2 Italian Cheeses" kits, as their weight, size and contents make them ideal to be shipped with Canada Post's Small Packet service in 6 to 10 business days at a reasonable cost.

Contact us at info@u-main.ca or by messenger on our Facebook page: www.facebook.com/umainkits. We will respond to you within 12 to 48 hours.

Bacterial cultures should be refrigerated or frozen upon receipt of you order to prolong their life up to 2 years. They can spend a few days at room temperature without being affected. They will not become harmful for human health if not refrigerated, they will only become inactive after a certain time.

Our cheese making kits have a shelf life of approximately 18 months.

After this date has passed, the kit and its ingredients can still be used, but the bacterial cultures, calcium chloride and vegetarian rennet will gradually lose their effectiveness. They will not become harmful for human health, they will only become inactive after a certain time.

Do you want to buy more ingredients? Click here: https://www.u-main.ca/collections/ingredients

Although making cheese yields better results with less processed milk, we have developed our recipes using the most accessible milk (pasteurized, microfiltered, and homogenized), which you can simply buy at the grocery store or convenience store.

Of course, you can also use pasteurized and non-homogenized milk (with the cream floating on top) for better results.

We recommend using cow's milk containing 3.25% or 3.8% fat because fat adds flavor and contributes to the creaminess of the cheese. However, it is also possible to make cheese with lower-fat milk, and the process will still work, and the result will still be delicious.

Here are some brands of milk that we recommend based on the type of cheese being made:

• For Mozzarella, Burrata, Halloumi, Feta, and Greek Yogurt, we recommend: Natrel, Lactantia, Nutrilait, Nutrinor, Ferme Vallée Verte, Chagnon. For better texture, avoid using Québon brand milk for making mozzarella and burrata.
  
• For Ricotta, Queso Blanco, Mascarpone, and Paneer, we recommend: Natrel, Québon, Nutrilait, Nutrinor, Vallée Verte, Chagnon, Sealtest. Avoid using Lactantia brand milk for making these cheeses, as the milk does not curdle well.
  
• For Cheese Curds, we recommend: using non-homogenized milk at 3.8% or, for a more accessible option, a mixture of 3.5 L of 0% milk and 450 ml of 35% cream.
  Recommended brands for non-homogenized milk: Vallée Verte, Laroche, Boréalait.
  Recommended brands for homogenized milk: Nutrinor, Natrel, Québon, Chagnon, Lactantia, Nutrilait.
  Recommended brands for cream: La Pinte, Québon (whipping cream), Lactantia (whipping cream).

Sheep or goat milk: It is possible to use sheep or goat milk for making Queso Blanco, Feta, and Greek yogurt. These recipes yield good results.

Do not make cheese from UHT milk. This is milk that has been pasteurized at Ultra High Temperature. The milk is too altered for the curd to hold. UHT milk is often found at room temperature in the supermarket (Grand-Pré is an example).

For making cheese from raw milk, lactose-free cheese, or vegan cheeses, see below.

One recipe will give you around 500g of cheese. For the production of this cheese, you will need 4L of milk.

The remaining whey can be used in a multitude of ways to avoid food waste. See below.

Our website contains a multitude of suggestions and recipes for using whey.

We invite you to start with this article on 10 uses for whey

Find here several recipes to make with whey

Yes, you can use our kits to make cheese with raw milk.

Here are some tips for making cheese from raw milk.

Yes, with our 3 Vegan Cheeses Kit, you can use soy beverage, pea beverage, almonds, sunflower seeds, white beans, or raw cashews.

With our other kits including the making of ricotta, you can also make ricotta with soy or peas beverage.

To make vegan ricotta, use a soy or pea beverage that is not UHT (not pasteurized at Ultra High Temperature). This information is indicated on the product. Additional hint: prefer brands that are sold refrigerated at the grocery store.

Yes, our 4 Lactose-Free Cheeses Kit has been developed specifically to make cheese from lactose-free cow's milk.

We recommend using Natrel lactose-free milk for making ricotta, queso blanco, and paneer.

We recommend using Lactantia or Natrel lactose-free milk for making mozzarella.

Prefer using milk with 3.25% fat content. However, the process will still work with milk containing less fat.

All the ingredients and instruments offered in our cheese making kits are also for sale on our online store.

You can find the ingredients here.

You can find the equipment here

It looks like you're interested in selling our kits in your store, distributing them, or possibly testing them for your social media. Please send us an email at contact@u-main.ca.

Our products are available in several stores. They have a long shelf life (12 to 24 months) and are easily stored. The box of all our kits and its contents can be kept in a cool, dry place (shelf). Therefore, our kits do not require refrigeration space in stores.

Some kits contain bacterial cultures that are stored separately, and they should be refrigerated or frozen upon receipt of the order (this is clearly indicated). They should simply be added at the
checkout when the customer completes their purchase.

You don't have a refrigerator? No worries, part of our products does not require any refrigeration.

Ensure to watch our video on ricotta making.

Here are a few additional tips:

1 - Make sure to choose a recommended brand of milk for making this cheese (see FAQ - What type of milk do you recommend?).

2 - Do not let your milk boil. If it boils, the curd will fall apart.

3 - Avoid over-mixing. The more you mix, the more the curd will break down, resulting in less cheese.

4 - Stir occasionally, gently, and at the bottom of the pot only to prevent the milk from sticking and burning.

5 - Use a stainless steel or enamel-coated pot so the citric acid does not react with the metal.

Ensure to watch our detailed video on mozzarella making.

Next, here is an additional detailed help page for making mozzarella.

Ensure to watch our detailed video on queso blanco making.

Here are a few additional tips:

1 - Make sure to choose a recommended brand of milk for making this cheese (see FAQ - What type of milk do you recommend?).

2 - Do not let your milk boil. If it boils, the curd will fall apart.

3 - Avoid over-mixing. The more you mix, the more the curd will break down, resulting in less cheese.

4 - Stir occasionally, gently, and at the bottom of the pot only to prevent the milk from sticking and burning.

5 - Use a stainless steel or enamel-coated pot so the citric acid does not react with the metal.

Here are a few additional tips:

1 - Make sure to choose a recommended brand of milk for making this cheese (see FAQ - What type of milk do you recommend?).

2 - Do not let your milk boil. If it boils, the curd will fall apart.

3 - Avoid over-mixing. The more you mix, the more the curd will break down, resulting in less cheese.

4 - Stir occasionally, gently, and at the bottom of the pot only to prevent the milk from sticking and burning.

5 - Use a stainless steel or enamel-coated pot so the citric acid does not react with the metal.

6 - If your cheese was not firm enough:

• In step 8, make sure the fabric creates tension on the cheese
• Add a heavier weight (such as your 2L milk carton filled with water).
• Increase the pressing time.

Since the mozzarella and burrata recipes are very similar, start by consulting the additional help for mozzarella above.

Then, here are few more tips:

For steps 5 and 6, you can work more slowly using a bowl and hot water. Here’s how:

1. Place plastic wrap or parchment paper over a small bowl to prevent the cheese from sticking.
2. Stretch one ball at a time and place the stretched cheese on the small bowl.
3. Add 1/3 of the filling as indicated in step 6 (or less if it helps you close the balls more easily).
4. Gather the edges to close the burrata ball.
5. While ensuring the ball stays closed, take it in your hands and dip the protruding edges into hot water, then press the edges.
6. The heat will help fuse the edges to close the ball.

1. Make sure to choose a recommended brand of milk for making this cheese (see FAQ - What type of milk do you recommend?).

2. Be careful not to boil your milk. If your milk boils, the curd will fall apart.

3. Avoid over-mixing. The more you mix, the more the curd will fall apart, and the less cheese you will get.

4. Stir occasionally, gently, and at the bottom of the pot, only to prevent the milk from sticking and burning.

5. Use a stainless steel or enamel-coated pot to prevent the citric acid from reacting with the metal.

6. If necessary, fold the cheesecloth over itself or add a second one in the strainer to better capture the fine curd.

Here is an additional help page for making cheese curds .

Since the halloumi recipe is similar to the cheese curds recipe in many aspects, you can also refer to the series of videos we created for making halloumi.

You can find them on our instagram profile , in the series of pinned stories at the top of our profile, titled "Halloumi."

On our instagram page , find a series of stories pinned at the top of our profile entitled: Halloumi. You will be able to see a series of videos detailing the entire cheese making process.

After watching these videos, here are some additional tips:

1 - Prefer 3.25% milk. Your cheese will be more flavorful and creamy.

2 - If your rennet is refrigerated, temper it for 20 minutes before dissolving it.

Rennet is sensitive to temperature. Make sure it is at room temperature before diluting it in chlorine-free water. This water should also be at room temperature. This will ensure that your rennet is active and can do its job in the milk.

3 - To facilitate the dissolution of the rennet, crush the required amount using the back of a spoon or a knife.

4 - During resting periods, turn off the heat and cover. Even if the temperature drops slightly, the result will be more conclusive.

5 - Make sure to adhere to the temperatures indicated in the recipe. Do not exceed 40°C as the cheese will be drier.

6 - Do not cut your curds too small. The more you cut it, the more it will release whey early and the drier the result will be.

Making mozzarella without lactose is very similar to making mozzarella with lactose, but the amount of rennet is different and it is necessary to add calcium chloride. Also, the final steps for stretching your cheese will be a little different.

We recommend that you start by watching our very detailed video on how to make mozzarella with lactose.

Then here is an additional detailed help page for making mozzarella with lactose .

Make sure to choose a brand of milk recommended for making this cheese (see FAQ - Can I use lactose-free cow's milk?)

It is normal for your lactose-free mozzarella to be firmer and shinier than regular mozzarella.

Ensure to watch our video on ricotta making.

Here are a few additional tips:

1 - Make sure to choose a brand of milk recommended for making this cheese (see FAQ - Can I use lactose-free cow's milk?)

2 - Do not let your milk boil. If it boils, the curd will fall apart.

3 - Avoid over-mixing. The more you mix, the more the curd will break down, resulting in less cheese.

4 - Stir occasionally, gently, and at the bottom of the pot only to prevent the milk from sticking and burning.

5 - Use a stainless steel or enamel-coated pot so the citric acid does not react with the metal.

Make sure to watch our video on queso blanco making.

Here are a few additional tips:

1 - Make sure to choose a brand of milk recommended for making this cheese (see FAQ - Can I use lactose-free cow's milk?)

2 - Do not let your milk boil. If it boils, the curd will fall apart.

3 - Avoid over-mixing. The more you mix, the more the curd will break down, resulting in less cheese.

4 - Stir occasionally, gently, and at the bottom of the pot only to prevent the milk from sticking and burning.

5 - Use a stainless steel or enamel-coated pot so the citric acid does not react with the metal.

Here are a few additional tips:

1 - Make sure to choose a brand of milk recommended for making this cheese (see FAQ - Can I use lactose-free cow's milk?)

2 - Do not let your milk boil. If it boils, the curd will fall apart.

3 - Avoid over-mixing. The more you mix, the more the curd will break down, resulting in less cheese.

4 - Stir occasionally, gently, and at the bottom of the pot only to prevent the milk from sticking and burning.

5 - Use a stainless steel or enamel-coated pot so the citric acid does not react with the metal.

6 - If your cheese was not firm enough:

• In step 8, make sure the fabric creates tension on the cheese
• Add a heavier weight (such as your 2L milk carton filled with water).
• Increase the pressing time.

Although lengthy, making feta is quite simple. Here are some additional tips:

1. Dissolve ¼ tablet of rennet in ¼ cup of chlorine-free water.
   
2. Your rennet should be at room temperature when dissolving. If refrigerated, take it out 20 minutes before dissolving. It is sensitive to temperature.
   
3. Use room temperature chlorine-free water for dissolving the rennet. Cold water will inhibit the action of the rennet.
   
4. To facilitate dissolving the rennet, crush the necessary amount into powder using the back of a spoon or the side of a knife before adding it to the water.
   
5. Bacterial cultures can be used while still frozen.
   
6. Make sure to use cheese salt or non-iodized sea salt without anti-caking agents.
   
7. At step 14, you can use a little less salt, but ensure all surfaces are covered. Salt acts as a preservative, making your cheese edible by allowing only good bacteria to grow.
   
8. If the cheese is too salty after brining, you can rinse it before eating.
   
9. If you make feta frequently, you can reuse the same brine for up to a year. Just make sure all instruments and containers are sterilized initially.

Making homemade Greek yogurt is very simple, and the result is delicious. Here are some additional tips:

1. If your milk doesn’t thicken, make sure you used pasteurized cow's milk with lactose (no UHT milk, no plant-based milk, no lactose-free cow's milk).
   
2. In step 5, ensure your yogurt is kept near a sufficient heat source. To help, you can also pour hot water into a bowl and place it in the oven.
   
3. If the texture of your yogurt is still a bit liquid, let it rest a little longer.
   
4. To use your homemade yogurt as a base for future batches, take 2 tablespoons of your homemade plain yogurt and place them in a closed container in the freezer one day after making your yogurt. Just thaw your yogurt before your next batch.

1 - Make sure you choose a suitable type of plant-based drink for making this cheese (see FAQ - CAN I USE A PLANT-BASED DRINK?)

2 - Make sure you don't boil your milk. If your milk boils, the curds will break apart.

3 - Make sure not to overmix. The more you mix, the more the curd will break down and the less cheese you will get.

4 - Mix from time to time, gently and at the bottom of the pot, just to prevent the milk from sticking and burning.

5 - Be sure to use a stainless steel or enamel coated cauldron so that the citric acid does not react with the metal.

1 - Use a cauldron covered with non-stick material.

2 - To prevent the cheese from burning, be sure to stir constantly.

1 - To prevent the cheese from burning, be sure to stir constantly.