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Cheese, Yoghurt and Butter

Making your own cheese is not that hard, particularly soft cheeses like mozarella feta and haloumi.

Hard cheeses and specialty cheeses are a bit more time consuming but with our kits and a bit of patience you can craft delicious cheeses at home.

For beginners we recommend our Ozi cheese kit to start out with or the Artisan kit which has the equipment to make most popular cheeses.

We also offer a range of replacement ingredients if you are already well embarked on your cheese making journey.

Model: Ogilvies cheesecloth
Can be used for straining sauces, soups and stocks, seasoning bouquets, wrapping cheese, meats and poultry and even for polishing stainless steel.  It is also useful for straining coconut and nut milks. Medium weave: fold in half for tight weave and finer straining. Cloth is 200 x 104 cm and comes with 200cm of cooking string. We recommend washing the cloth before first use...
Ex Gst:$15.00
Model: 73327
Best for: Camembert Brie and other white moulded cheeses. This wrap is micro-perforated to allow the cheese to breath over a 6-10 week period during which the external white mould can infuse the interior. The dull side of the paper is designed to absorb any excess moisture while the shiny side with holes protects the cheese from dying out whilst still allowing the cheese to breathe and develop in ..
Ex Gst:$9.09
Model: 73321
  Best For: long term refrigerated storage of your finished cheeses. The waxed coated paper is waxed both sides which helps to retain moisture in the cheese while still allowing the cheese to breath and further develop without drying out. The wrap is perfect for wrapping both soft and hard cheeses before selling giving away as gifts as well as prolonging their shelf-life in the refrigerator...
Ex Gst:$16.32
Model: 73324
Wrap Silver 10 pack 240 x 240 This micro-perforated silver cheese wrap ensures that the cheese is able to breathe under a controlled environment during the entire maturation process of up to 10 weeks. It is especially great for developing milder blue cheeses and is also good for making white mould ripened cheese such as Brie or Camembert.  ..
Ex Gst:$8.86
Model: 73360
Much more convenient than using rennet powder or liquid rennet tablets must be dissolved in cool boiled-water before being added to a recipe. Vegetarian Rennet in a convenient tablet form. This is the rennet used in the Mozzarella recipe. Made from Coagulant enzyme of Mucor miehei Each tablet is sufficient to coagulate 4 litres of milk (note that this differs from the old tablets that used t..
Ex Gst:$5.00
Model: Nut Milk Bag
100% natural cotton nut milk bags x 2 Make your own delicious and nutritious nut milk with the help of this pair of natural nut milk bags. Simply soak the nuts in water for 4 - 24 hours, strain, rinse and then blend with water before straining through the nut milk bag.  Fresh nut milk can be stored in the fridge for 2 - 3 days. The bags can also be used to strain fruit juice from pulp to..
Ex Gst:$8.64
Model: 33106
10lb / 4.5kg weight to use with either model of Dutch Cheese Press...
Ex Gst:$40.91
Model: Mesophilic culture x 3
  Freeze dried culture which is suitable for a wide range of hard and soft cheeses. Each sachet contains enough culture for 10L of milk For best results stir sachet content directly into 10 litres of milk at the time and temperature stated in your recipe If you are making a smaller quantity, we recommend using small measuring spoons to measure out a proportion or use scales a..
Ex Gst:$9.09
Model: Probiotic culture
You are buying 3 sachets of probiotic yoghurt culture, packaged in a resealable foil bag. Optionally you can select the bulk pack of 10 sachets. A specifically crafted starter culture based on the Thermophilic family that produces optimal results for your probiotic yoghurt. This culture contains probiotic cultures which are well known for their health benefits. Freeze dried mixed strain c..
Ex Gst:$9.95
Model: 72991
Thermophilic culture is freeze dried culture for cheese that must be heated to high temperatures such as Mozzarella, Parmesan and some Italian and Swiss styles Each sachet contains enough culture for 8 L (2 US Gal.) of milk Activity = 2.4 U For best results stir sachet content directly into 8 + ltr. (2 US Gal.) of milk at the time and temperature stated in your recipe Shelf life is 24 ..
Ex Gst:$10.86
Model: 73001
This is a freeze dried mixed blend culture containing Penicillium Roqueforti AND Aromatic Mesophilic. So you no longer need to purchase Penicillum Roqueforti and Aromatic Mesophilic seperately.  Penicillium Roqueforti (VZ3) is an important ingredient in the production of blue cheese. It is a dried, powdered conidia produced from the fungus Penicillium roqueforti and is responsible for the ..
Ex Gst:$11.77
Model: 9781607740087
  Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She present..
Ex Gst:$45.41
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