Cheese Making

Brie Cheese CultureBrie 10gRecipe: Pasteurise the milk for 30 minutes at 65℃, then cool to 38℃. Inoculate with the culture in the indicated dose on the envelope, mix thoroughly for about 5 minutes.Add the calf rennet in the recommended dose. After about 18 minutes cut the curd with the curd cutter, ..

Caciotta CultureCaciotta is a unique type of cheese made especially in the regions of Italy. In order to produce one, manufacturers use cow, sheep, goat or water buffalo milk. To recognise this type of cheese, it is very simple. It is usually cylindrical in shape and weight around one kilogram. The ..

Calcium ChlorideCalcium Chloride 100 ml for home cheese making. Nearly all milk is pasteurised and homogenised these days; this reduces the calcium naturally present in the milk. Adding calcium chloride helps to restore some of the lost calcium and also assists in achieving a good curd and more chee..

Camembert Cheese CultureCamembert 10g Recipe: Pasteurise whole milk at 72℃ for 15 seconds. When the milk drops to a temperature of 42℃, add culture and leave to incubate for 10 minutes.Stir for a couple of minutes and, when the coagulation temperature is 37/38℃., add the calf rennet. The curd should..

Cheese Making Starter KitMake any of your favourite types of cheese. With this kit, you can simply and quickly produce beautiful cheese. Use any kind of milk since the kit comes with the basic ingredients and instructions to produce this delicious cheese.This kit also comes with recipes and equipme..

Fresh Cheeses CultureFormaggi Freschi 10gRecipe: Pasteurise (optional) full fat milk 72℃ for 15 seconds. When the milk drops to a temperature of 42℃ add the ferments , once reached the coagulation temperature add the rennet.The curd should be ready after 18/20 minutes. As soon as the milk begins to ..

Goats Cheese CultureNearly all shop bought milk is both pasteurised and homegenised, but if you are using unpasteurised milk, than you should pasteurise it at at 72℃ for 15 seconds. When the milk drops to 40℃ add the cheese culture. When it drops to 36℃, add the the liquid rennet. The curd should be..

Mad Millie Calcium Chloride 50mlRestores vital calcium content to pasteurized and/or homogenized milk which helps to form a stronger curd. Add 0.5ml of Calcium Chloride per litre (quart) of milk. Add once milk has been warmed, before adding starter culture or rennet. Shake well before use...

Mad Millie Fresh Cheese KitDelicious fresh cheese made in your own kitchen!The Fresh Cheese Kit provides you with everything you need to make an array of fresh artisan cheese at home. Just add fresh milk!This kit is ideal for beginners and makes up to 7kg (15lbs) of fresh cheese. All consumables can..

Mad Millie Italian Cheese KitMozzarella, ricotta, mascarpone and more from your kitchen! The Italian Cheese Kit provides you with everything you need to whip up these Italian favourites quickly in under an hour! Designed to be used in any kitchen. No cheesemaking experience needed! No artificial f..

Mad Millie Thermometer Stainless steel thermometer with attachment clip The Mad Millie Thermometer was designed chees making but can be used for any homebrew. The convenient clip allows you to attach the thermometer to a pot or vessel. Made of stainless steel which makes it durable and easy t..

Mature Cheeses CultureNearly all shop bought milk is both pasteurised and homegenised, but if you are using unpasteurised milk, than you should pasteurise it at at 72℃ for 15 seconds.When the milk drops to 42℃ add the cheese culture. When it drops to 36℃, add the the liquid rennet.The curd should be..

Mozzarella Cheese Culture Mozzarella Fiordilatte 10g Recipe: At a temperature of 42° C. Add the culture for mozzarella, mix and,once reached the temperature of 38° C, put in the rennet. The curd should be ready after 18/20 minutes. Make a first cross cut and measure Ph. Wait until you reach pH 5.8..

Primo Cheese CulturePrimo Sale 10gRecipe: Pasteurise (optional) full fat milk 72℃ for 15 seconds. When the milk drops to a temperature of 42℃ add the ferments , at 38℃ add the liquid calf rennet. The curd should be ready after 18/20 minutes. Cut this curd with the curd cutter so as to divide it into..

RennetAnimal (veal) rennet 100ml. Produced in Italy. This rennet has a concentration of 1:10000 and is thus ideal for making cheese of all types. The amount of rennet required will depend on the type of milk used and whether it is homogenised. Typical usage is is 8 grams for 10 litres of milk at 36℃..