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Cheesemaking Rennet, Lipase and Cultures

Vegetarian rennet is available in tablets or liquid form. 

Lipase adds a pinquant flavour to cheeses.

We have a range of cultures including probiotic yoghurt cultures, thermophilic, mesophilic and cultures for making blue and white cheeses.

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..
$5.50
Ex Gst:$5.00
Model: Mesophilic culture x 3
Ozfarmer Mesophilic Starter Culture / Vegetable Fermenting Starter 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 m..
$10.00
Ex Gst:$9.09
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 months w..
$11.95
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 blue ..
$12.95
Ex Gst:$11.77
Model: CALCIUM CHLORIDE
Adding calcium chloride to pasteurized and/or homogenised milk you buy from a shop helps restore calcium balance back to the milk to create a firmer curd. Available in 50ml and 100ml bottle...
$3.95
Ex Gst:$3.59
Model: Calf Lipase 20g
This lipase offers a sharp lingering 'peccorino' profile that harks back to ancient Roman times and is still very popular today. Lipase is a preservative free enzyme made from animal tissue. It brings additional flavour to milk which helps develop the various flavour profiles in your cheese Dosage is dependent on taste preferences.   Use between 0.1 and 0.5 grams per litre of milk. ..
$8.50
Ex Gst:$7.73
Model: Flora Danica x 3
Flora Danica is a freeze dried multiple mixed strain culture containing Lactoccus lastis subsp. Cremoris Lactoccus lactis subsp.  This (mesophilic type) culture adds a buttery taste to any soft cheese such as Havarti, Gouda, Edam, Camembert, Brie, Feta, Blue, Buttermilk, Sour Cream, Cream cheese, Creme Fraiche and Cultured Butter. This culture may be used as a direct set culture or to incubate a..
$11.95
Ex Gst:$10.86
Model: CITRIC ACID
Citric Acid is a natural preservative used in place of culture to add an acidic zesty taste. It is ideal when making Ricotta Mozzarella and other simple fresh cheeses. Comes packaged in a resealable bag...
$2.95
Ex Gst:$2.68
Model: 72997
Kefir culture freeze dried x 2 sachets Kefir is a popular and delicious fermented drink, using bacteria and yeast, which is healthy and great for you.  It can taste like a liquid yoghurt drink and be flavoured with fruit or other flavourings of your choice. This Kefir Culture contains 7 bacteria strains and 1 yeast strain: Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. ..
$8.00
Ex Gst:$7.27
Model: 73002
White Mould Culture Blend 5 pack This is a freeze dried mixed blend culture containing Penicillium Camemberti AND Aromatic Mesophilic (Flora Danica). So you no longer need to purchase Penicillum Camemberti and Aromatic Mesophilic seperately.  Penicillium Camemberti (ZX27) (also known as Penicillium candidum or Penicillium caseiolum) is essential in the ripening process of white surface mould..
$8.75
Ex Gst:$7.95
Model: F29
Cheese Salt adds flavour and helps preserve cheese. It is non-iodised as iodine inhibits growth of the starter culture. Can also be used in pickles and does not contain anti caking agents. Note that the picture of the shaker is for illustration purposes and you are actually just buying salt. For pickling salt please see our listing for pickling salt. available in 250g and 1 kg bags...
$2.75
Ex Gst:$2.50
Model: Rennet 50ml
Vegetarian Rennet 50ml CHY-MAX is nature's own milk clotting enzyme; pure Fermentation Produced Chymosin. It is suitable for vegetarians and can also be used in making a variety of Kosher cheeses.   It is widely used in the commercial cheese making industry to coagulate the milk for cheese and junket making. It contains no animal tissue and is therefore particularly good if you would like to ma..
$6.95
Ex Gst:$6.32
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