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.
Kombucha is a delicious probiotic drink with a host of positive health effects. Start making your own Kombucha with this SCOBY and starter tea.
You can select a SCOBY that is a minimum of 8cm or a large Super SCOBY of 17cm.