Cheesemaking Rennet, Lipase and Cultures

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. ..

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...

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...

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 ..

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 ju..

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 bacter..

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 cheeseDo..

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 Penici..

This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.5 sachets included in each pa..

 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 ma..

 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 ..

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..