Cheese Making
Code: GEB2365
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 ..
£4.74
Ex Tax:£3.95
Code: GEB2364
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..
£1.90
Ex Tax:£1.58
Code: GEB2367
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 ..
£4.74
Ex Tax:£3.95
Code: GEB2372
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..
£4.74
Ex Tax:£3.95
Code: GEB3483
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..
£5.00
Ex Tax:£4.17
Code: GEB2366
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..
£4.74
Ex Tax:£3.95
Code: GEB2374
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..
£4.73
Ex Tax:£3.94
Code: GEB2724
Liquid rennet highly concentrated = 1/10,000. Store refrigerated. Of animal origin.
Dosage for soft curd cheese: 1 drop/l.
Dosage for white and hard cheese: 4-6 drops/l...
£19.50
Ex Tax:£16.25
Code: GEB3668
Vegan Cheese Making KitVegan cheese is a non-dairy, plant-based cheese. This Vegan Cheese Kit allows you to make vegan chees at home. The kit comes with most of the components you need and includes moulds and a digital thermometer
The kit contains:
1 x Citric Acid 100g
1 x Tapioca 75g
1 x Ye..
£32.30
Ex Tax:£26.92
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