Single strength calf liquid rennet. Rennet is used to create curds and is in almost every cheese recipe using a few drops mixed in non-chlorinated water when the temperature reaches 90F/32C, or as your cheese recipe recommends.
One 10ml bottle is good for up to 25 liters of milk.
An easy way to acidify your milk to make a stretchy mozzarella and the byproduct of whey to make ricotta. You can use other methods but this will give you more consistent results. 100 grams of citric acid per packet.
Cheesecloth is one of those essential things you need to make many cheeses. Cheesecloths are bleached and lint free and can be washed/reused over and over again. Our cheesecloths are 150cm x 110cm. 1 per package.
The bacteria used in cheesemaking are divided into two main groups: mesophilic and thermophilic. Mesophilic bacteria grow best at lower temperatures than thermophilic bacteria. Mesophilic culture blends are used primarily for American-style and specialty cheeses (ie: cheddar, brie, etc.) while thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc.
Lipase is used to add flavor and a smooth texture to homemade cheese. This is a mild lipase flavoring for cheeses such as Mozzarella, Parmesan, Feta and others as the recipe calls for. Enough to treat up to 100 liters of milk.
Each rennet tablet is good for up to 16 liters of milk and each tablet can easily be broken in four quarter tablets. Making cheese of quantities of 4L milk possible. Dissolve the tablet in a little cool, clean water and add it to the milk. Simply does it!
Make Brie, Camembert, Coulommiers, and other cheeses that has a nice white rind. Each package has enough mold to treat up to 60 liters of milk and can be stored in the freezer for over a year. Less than a gram of culture is in this package.