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Cheese Making

If you want to start making your own cheese Geterbrewed now stock a large range of cheese making kits and additives, many cheese making kits are now as simple as just adding milk
Brie Cheese Culture
Out Of Stock
Code: GEB2373
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, ..
£4.74
Ex Tax:£3.95
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
Camembert Cheese Culture
Out Of Stock
Code: GEB2371
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..
£4.74
Ex Tax:£3.95
Cheese Making Starter Kit
Out Of Stock
Code: GEB2361
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..
£69.17
Ex Tax:£57.64
Fresh Cheeses Culture
Out Of Stock
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
Goats Cheese Culture
Out Of Stock
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
Mad Millie Calcium Chloride 50ml
Out Of Stock
Code: GEB2301
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...
£1.85
Ex Tax:£1.54
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
Mature Cheeses Culture
Out Of Stock
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
Mozzarella Cheese Culture
Out Of Stock
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
Primo Cheese Culture
Out Of Stock
Code: GEB2368
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..
£4.74
Ex Tax:£3.95
Rennet
Out Of Stock
Code: GEB2362
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℃..
£4.10
Ex Tax:£3.42
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
Robiola Cheese Culture
Out Of Stock
Code: GEB2370
Robiola Cheese CultureRobiola 10g Recipe: Pasteurise (optional) whole milk at 72℃ for 15 seconds.When the milk drops to a temperature of 38℃. Add the culture for Robiola and leave in incubation for 5 minutes; Mix and, at a coagulation temperature of 34℃, Add the rennet.The curd should be ready after..
£4.74
Ex Tax:£3.95
Taleggio Cheese Culture
Out Of Stock
Code: GEB2369
Taleggio Cheese Culture Taleggio 10gRecipe: Heat whole milk at 72℃ for 15 seconds. When the milk drops to a temperature of 42℃ add the culture and leave to incubate for 10 minutes; Mix, and, at a coagulation temperature of 38℃, add Mir Mirror or Precor White calf paste. The curd is ready after 18/20..
£4.74
Ex Tax:£3.95
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
Vegetable Rennet
Out Of Stock
Code: GEB2363
Vegetable RennetVEGETABLE LIQUID RENNET 100mlProduced by the extraction of Cynara Cardunculus pistols and other macerated, filterated and concentrated vegetable co-augulants in order to obtain a liquid particularly suitable for milk cougarization. Like traditional Galium rennet, the casein Kappa dec..
£5.63
Ex Tax:£4.69
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