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 to be sold: please check the instructions on the packet for correct dosage). To use product must be diluted in cool un-chlorinated water before being poured into the milk at the time and temperature stated in your recipe Product will last 36 months when stored in a cool dark place..

  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 at the rate of 0.1 g of culture per litre of milk.   If using cultures for fermentation, the culture can be used to make a whey mixture such as described in the book “Fermenting Foods” or some people just add the culture directly to the ferment at the rate of 1 sachet/10 litres of product. Shelf life is 24 months when stored in freezer Each satchet is in a resealable bag and then sealed in a reusable foil bag.   Cultures are in a malt dextrose carrier so are dairy free. Product will last at room temperature for up to 3 months which is sufficient for freighting purposes...

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 when stored in freezer..

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 mould which appears in your cheese. Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese. Strains included in this culture are: Penicillum roqueforti Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc Each sachet doses 4L of milk. Shelf life is 12 months when stored in the freezer. These mould spores last out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life...

  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°C 5 sachets will make: 5 batches (2.5 kg/5.4 lb) of Hard Cheese Or 20 batches (8 kg/17.5 lb) of Soft Cheese Contains: Milk Product will last at room temperature for up to 3 months which is sufficient for freighting purposes...

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...

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. Add directly to milk at the same time as adding culture and before adding rennet Product has been freeze dried and is best stored in the freezer.  It will last at room temperature for up to one month which is sufficient for freighting purposes...

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 mother culture. Each sachet contains enough culture for 10 litres of milk For best results stir sachet content directly into 8+ ltr.) of milk at the time and temperature stated in your recipe Shelf life is 24 months when stored in freezer. Culture contains dextrose..

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...

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. lactis Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostocthermophilus Bifidobacterium species Candida colliculosa Store culture in freezer. Each sachet can be used for culturing 1 L of milk, soy, juice or coconut water. Each sachet can be recultured up to 2 times. Lactobacillus acidophilus Streptococcus To do this, save 1/4 cup of kefir from your previous batch then add it to 1 litre of milk or juice.  Cover the jar and allow it to sit at room temperature for 24 hours or until set. Ball quart jars are the perfect size for making up batches of kefir Difference between Kefir Grains and Kefir Culture Kefir grains are a live mixture of the bacteria and yeast + a milk/sugar mixture (they look a bit like small clumps of cauliflower). They need constant feeding and need to live in the milky/sugary mixture to stay alive. Kefir culture is the dehydrated and dried, shelf stable (at low temperatures) bacteria found in this mixture. An extract basically, so it can last longer and provide a kit for you to use at home. The culture still holds all the great benefits of the Kefir grains, just in a different form.  ..

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 cheeses such as Camembert and Brie and Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese. Strains included in this culture are: Penicillum candidum Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc Each sachet doses 4L of milk. Shelf life is 12 months when stored in the freezer. These mould spores last out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.  ..

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...

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 make vegetarian cheeses. CHY-MAX is manufactured by CHR Hansen and is certified Kosher, Halal, Vegetarian and GMO free. 200 IMCU. Use between 0.2 and 0.5 ml per litre of milk. Dilute product in un-chlorinated water before adding to milk For longest duration,store in the refrigerator.  It can be stored at room temperature for up to one month which is why it will be fine to send via post but we do recommend storing it in the fridge once you receive it.   Note that the rennet is repackaged from bulk size containers under strict hygiene conditions. Product lasts 12 months when stored correctly      ..