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...
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...
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 mieheiEach tablet is sufficient to coagulate 4 litres of milk (note that this differs from the old tablets that used t..
Vegetarian Rennet 50mlCHY-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..
Kefir culture freeze dried x 2 sachetsKefir 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. ..
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 cheeseDosage is dependent on taste preferences.
Use between 0.1 and 0.5 grams per litre of mil..
White Mould Culture Blend 5 packThis 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..
Freeze dried culture which is suitable for a wide range of hard and soft cheeses. Each sachet contains enough culture for 10L of milkFor best results stir sachet content directly into 10 litres of milk at the time and temperature stated in your recipeIf you are making a smaller quantity, we recommend using small measuring spoons to measure out a proportion or us..
Freeze dried culture which is suitable for a wide range of hard and soft cheeses.Mesophilic is a freeze-dried culture, which contains Lactococcus lactis without biovar. diacetylactis.Each sachet contains enough culture for 4 L of milk. Activity = 2.4 U.Store below 25°C5 sachets will make:
5 batches (2.5 kg/5.4 lb) of Hard Cheese
20 batches (8 kg/17.5 lb) of So..
Thermophilic culture is freeze dried culture for cheese that must be heated to high temperatures such as Mozzarella, Parmesan and some Italian and Swiss stylesEach sachet contains enough culture for 8 L (2 US Gal.) of milkActivity = 2.4 UFor best results stir sachet content directly into 8 + ltr. (2 US Gal.) of milk at the time and temperature stated in your recipeShelf life is 24 ..
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 inc..
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 ..