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 $84.99 + tx. (after discounts).

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: Canada Post, GLS, UPS, Purolator, 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.

Be sure to watch our video on how to make ricotta.

Here are some additional tips:

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

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 cauldron, 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.

Be sure to watch our very detailed video on how to make mozzarella.

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

Be sure to watch our video on making queso blanco .

Here are some additional tips:

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

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 cauldron, 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 - Be sure to choose a brand of milk recommended for making this cheese (see FAQ - What type of milk do you recommend?)

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 cauldron, 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.

6 - If your cheese was not firm enough:

• In step 8, make sure the fabric creates tension on the cheese
• Add a heavier weight (your painted 2L of milk filled with water for example).

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

Then, here are some additional tips:

In steps 5 and 6, it is possible to work more slowly using a bowl and hot water. Here's how:

Over a small bowl, place plastic wrap or a sheet of parchment paper. This will prevent the cheese from sticking.

Stretching 1 ball at a time, place the stretched cheese over the small bowl.

Then add ⅓ of the filling as directed in step 6.

Bring the ends together to close the burrata ball.

Making sure to keep the ball closed, take it in your hands and dip the protruding ends into hot water, then press the ends down.

The heat will allow the union of the extremities to close the ball.

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

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 cauldron, 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.

Here is an additional help page for making cheese curds .

As the halloumi recipe resembles that of cheese curds in several aspects, you can also check out the series of videos we have made for making halloumi.

You will find them on our instagram profile , in the series of stories pinned at the top of our profile, entitled "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 manufacturing process.

Following the viewing of these videos, here are some additional tips:
1 - Prefer 3.25% milk. Your cheese will be tastier and smoother.

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

Rennet is temperature sensitive. 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 fully active and can do its job in the milk.

3 - During rest periods, turn off the heat and cover. Even if the temperature drops a little, the result will be more conclusive.

4 - Be sure to respect the temperatures indicated in the recipe. Do not exceed 40°C as the cheese will be drier.

5 - Do not cut your curd too small. The more you cut it, the sooner it will release whey 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 .

Be 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 mozzarella to be firmer and shiny than a mozzarella with lactose.

Be sure to watch our video on how to make ricotta .

Here are some additional tips:

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

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 cauldron, 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.

Be sure to watch our video on making queso blanco .

Here are some additional tips:

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

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

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 cauldron, 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.

6 - If your cheese was not firm enough:

• In step 8, make sure the fabric creates tension on the cheese
• Add a heavier weight (your painted 2L of milk filled with water for example).

Although time-consuming, making feta is quite simple. Here are some additional tips.

1 - You must dissolve ¼ tablet of rennet in ¼ cup of chlorine-free water.

2 - Your rennet must be at room temperature when dissolved. If refrigerated, take it out of the refrigerator 20 minutes before dissolving it. It is a temperature sensitive ingredient.

3 - Use chlorine-free water at room temperature to dissolve the rennet. If the water is too cold, it will prevent the action of the rennet.

4 - Bacterial cultures can be used still frozen.

5 - Be sure to use cheese salt or sea salt without iodine and without an anti-caking agent.

6 - In step 14, it is possible to use a little less salt, but make sure that there is salt on all surfaces. Salt is a preservative and keeps your cheese edible by letting only the good bacteria grow.

7 - If the cheese is too salty after putting it in brine, it is possible to rinse it before eating it.

8 - If you often make feta cheese, you can reuse the same brine for up to 1 year. Just be sure to sterilize all instruments and containers initially.

Making homemade Greek yogurt is very simple and the result is delicious.

Here are some additional tips:

1 - If your milk does not firm up, make sure you have used cow's milk with pasteurized lactose (no UHT milk, no vegetable milk, no lactose-free cow's milk).

2 - In step 5, make sure your yogurt is left near a sufficient heat source. You can also pour lukewarm water (about 35°C) into a cooler and place your container in it.

3 - If the texture of your yogurt is not the same after the first production, let it rest a little longer.

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 cauldron, 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.