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Cultures, Rennet, Color

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Liquid Rennet
SKU: 16C

Vegetable based liquid rennet. Rennet is the necessary enzyme ingredient used in almost all cheese making recipes. Available in liquid form that's easy to measure accurately. Always keep some on hand.

$6.95

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Mesophyllic Starter Culture
SKU: 16E

16E This versatile culture produces a variety of hard cheeses, such as cheddar, edam, jack, muenster and others. Can be used two ways: as a direct set culture or for making a reculturable starter. Each packet contains enough culture to make up to 26 batches using the direct set method or three 1-quart batches of reculturable starter. Instructions for culturing included.

$6.95

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Chevre Cheese Starter Culture
SKU: 16E-1
16E-1 Chevre Cheese Starter Culture
Two-way "aroma type" Mesophyllic culture for producing chevre and a variety of other soft and semi-soft cheeses such as Brie, Camembert, and St. Paulin. This culture is also suitable for making sour cream, cottage cheese and cream cheese. Each packet contains enough culture to make up to 26 batches using the direct set method or three 1-quart batches of reculturable starter. Instructions for culturing included.
$6.95

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Thermophilic Starter Culture
SKU: 16F

16F Thermophilic Starter Culture Heat-loving culture for making Italian Cheeses such as parmesan, mozzarella and provolone. Can be used two ways: as a direct set culture or for making a reculturable starter. Each packet contains enough culture to make up to 9 batches using the direct set method. Instructions for culturing included.

$6.95

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Citric Acid
SKU: 15M
The "secret" ingredient in making perfect stretchy Mozzarella. Eliminates the need for any additional starter culture. In fact all you need is a gallon of goat milk plus a little bit of rennet and citric acid and with the help of your microwave...you've got perfect Mozzarella every time!
$2.95

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Lipase Powder
SKU: 16P
16P Add to your Italian cheese recipes such as Romano and Provolone to give that distinctive "piquant" flavor. Impart that characteristic tangy taste to Mozzarella, Parmesan and Blue Cheese with Lipase. 20 gram packet Makes 24 batches or 48 gallons
$4.95

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Buttermilk, Fresh Cheese, Sour Cream Culture
SKU: 16J
Wholesome and creamy buttermilk that reminds you of Grandma's own. Can be used in baking and cooking recipes, also as a starter culture in many cheese recipes or just as a plain delicious beverage. It's reculturable so you'll never run short. Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1qt. If you would like to use 2qts, simply give it a little more time to set
CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris.
$2.95

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Farmhouse Cheese Culture
SKU: 16T

16T Considered by many to be one of the most versatile cheese cultures. Widely used for making both hard pressed and soft cheeses. It is popular with Margaret Morris in both her book and her video. Each packet provides enough culture for approximately 12 gallons of milk.

$8.95

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Feta Culture
SKU: 16M

Here's the culture created exclusively for you folks who love to turn your goat milk into traditional feta cheese. This packet provides enough for 20 gallons of milk. (Rennet and Lipase sold separately).

$12.95

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Calcium Chloride
SKU: 15M-1
15M-1 When using store-bought milk for cheese making, calcium chloride is needed to set the milk. Add 1/2 teaspoon of calcium chloride to 1/4 cup of pure, cool water. Pour into 5 quarts of milk.
1 oz bottle
$2.95
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PENICILLIUM CANDIDUM (WHITE)
SKU: 16R
16R The white mold (Penicillium candidum) ripens Brie, Camembert and other French cheeses. (10 D)
$14.95
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CHEESE AND BUTTER COLOR
SKU: 16B
16B Concentrated vegetable coloring for giving that traditional color to your homemade cheese or butter. Economical and easy to use. 2 oz
$4.95
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Cheese Salt (8oz)
SKU: 15M-3
So many people have asked for cheese salt, we have finally included it in our catalog. This salt dissolves easily, does not cake up, contains no iodine, and is what cheesemakers have been using for years to add flavor to their cheese. 8 oz
$2.95
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Propionic Powder
SKU: 16F-2
16F-2 Propionic Powder
Now you can prepare delicious Swiss-type cheese including Gruyere and Emmenthal by using the Propionic powder and Type C Thermophilic culture. In combination, they produce the characteristic "eyes," aroma and flavor of Swiss-type cheeses.
$6.95
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Type C Thermophilic Culture
SKU: 16F-1
16F-1 Now you can prepare delicious Swiss-type cheese including Gruyere and Emmenthal by using the Propionic powder and Type C Thermophilic culture. In combination, they produce the characteristic "eyes," aroma and flavor of Swiss-type cheeses. Can innoculate up to 32 gallons on milk. (10 gram packet)
$7.95
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