Cheesemaking | Cultures | Other Fermentables

For Winemaking: Used to correct the acidity in acid deficient wines. This is the acid of lemons and other citrus fruits. Use sparingly in white wines only. For Cheesemaking: Dissolve proper amount in 1/4c. non-chlorinated water. Add to milk when specified in recipe. STORAGE:...

Butter Muslin cheesecloth for use with soft cheese. CONTAINS: 1 yard1 of 100% cotton, 90 thread per inch, reusable Butter Muslin USAGE: Can be used for the draining of soft cheeses. TO CLEAN: Rinse in cold water after use and wash in the washing...

Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield.Do not use Calcium Chloride when making Mozzarella, it can prevent the curds...

This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your cheese and ice cream. Most cheeses will yellow slightly in the aging process, but if you want a strong yellow color this is for...

This salt melts easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process and it is the lactic bacteria that is important to the proper aging of cheese.  CONTAINS: 8oz. Non-iodized Cheese Salt DIRECTIONS: Used to help flavor production, preservation...

When applied, all natural beeswax can help prevent unwanted mold growth and retain moisture while cheese is aged. Beeswax can also add a wonderful complexity to both the aroma and flavor of aged cheese. One pound will wax approximately 12-20 cheeses when brushed on. If dipping dipping your cheese...

Used for straining grains or hops. 36" x36"

Using this breathable cellophane wrap is the tried and true method of wrapping your delicate, mold ripened cheeses. Just like the professionals, you will now be able to accomplish that delicate bloom and correct moisture content during aging, so important to the quality of...

This breathable, cellophane wrap has a highly protective barrier to keep your washed rind cheeses from molding and at their peak performance during storage. Your family and friends will be as delighted as you are with your results. CONTENTS: 100/9-inch square cellophane sheets     USAGE:...

This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk. CULTURE INCLUDES: s.lactis, s.cremoris, l.b.diaetylactis, m.s.cremoris, malto dextrin. YIELD: Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1qt. If...

Add this to light cream for a delicious Creme Fraiche that may be served fresh or used in cooking. When drained slightly it will even produce a creamy Mascarpone cheese. CULTURE INCLUDES: s.lactis, s. cremoris, s lactis biovar diacetylactis, malto dextrin and vegetable rennet....

Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. CULTURE INCLUDES: s.lactis, s. cremoris, malto dextrin YIELD: Each packet will set up to 2 gallons of milk. DIRECTIONS: Add 1 packet to your...

Ricki's Sour Cream Starter will turn a quart of cream into delicious, thick, "old world" style sour cream. For a low fat substitute you can use this culture with low fat or skimmed milk. CULTURE INCLUDES: s.lactis, s.cremoris, l.b.diaetylactis, m.s.cremoris and malto dextrin YIELD: Each packet...

Used in making Parmesan,Romano and Swiss and other Italian style cheeses. This culture is added directly to your milk and takes all the muss and fuss out of the culturing process. CULTURE INCLUDES: s. thermophilus, d.s.lactis, helveticus and malto dextrin YIELD: Each packet will set 2 gallons...

An essential tool in the cheese making process. DESCRIPTION: Curd Knife with 12" Stainless Steel Blade and 5" Plastic Handle USAGE: Used in cheese making for the cutting of curds. TO CLEAN: Wash in hot soapy water after use and allow to dry.

Make fermenting vegetables easier! This half-gallon-size glass jar includes an airlock setup which facilitates gas escaping your fermented vegetables while keeping air out. This allows you to make pickles, sauerkraut, and other fermented vegetables, fruits, condiments, and more while greatly reducing and often eliminating...

Water Kefir is a delicious fermented drink that is made with a simple sugar-water solution and water kefir grains. Water kefir is rich in probiotics and after the fermentation period, is low in sugar. The taste is tangy and mildly sweet, but it can...

Kit contains enough ingredients to make Mozzarella 30 times using our own easy recipe! The whole process takes ±30 minutes!!! For those of you who have goat's milk, this recipe works like a charm. Our Mozzarella recipe may also be made with powdered milk (recipe...

If you are a beginner cheese maker then this is the kit for you!!! This kit makes eight delicious, homemade cheeses: Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Parmesan and Ricotta. With a little effort and a lot of fun, you can make...

This cheese making kit is the best way to learn how to make cheese at home. All of the cheese making essentials are included so you can simply add milk and enjoy! What could be better than making fresh, homemade cheese in your own...

Make mild traditional Indian paneer and crumbly Mexican queso blanco with this kit. A perfect introduction to making cheese at home. Just add milk! Packaging and Equipment in the kit may appear different than pictured. Included in the kit: 4 ounces Citric Acid Thermometer...

What is a SCOBY? If you're familiar with kombucha, you're probably also familiar with that leathery, pancake-like blob called a SCOBY. The acronym stands for symbiotic colony of bacteria and yeast. Due to its appearance, it is sometimes referred to as a "mushroom," although...

What is a SCOBY? If you're familiar with kombucha, you're probably also familiar with that leathery, pancake-like blob called a SCOBY. The acronym stands for symbiotic colony of bacteria and yeast. Due to its appearance, it is sometimes referred to as a "mushroom," although...

Mild lipase powder (italase) is a flavor enzyme that will add a mild flavor to Italian cheese including Mozzarella, Parmesan and Feta.Ingredients: Pregastric calf lipase Salt Nonfat dry milk Yield: 1 oz | 40-160 gallons of milkStorage: Store in the freezerNote: Contains milkDirections:1/2 hour...

Mild lipase powder (italase) is a flavor enzyme that will add a mild flavor to Italian cheese including Mozzarella, Parmesan and Feta.Ingredients: Pregastric lamb lipase Salt Nonfat dry milk Yield: 1 oz | 40-80 gallons of milkStorage: Store in the freezerNote: Contains milkDirections:1/2 hour...

6-1/4" diameter (tapering to 4-3/4" at the bottom) x 3-1/4" H This is an ideal mold for soft and hard cheeses. For the harder cheeses, simply use an inverted small plate or large jar lid as a follower/pressure-plate to spread the weight evenly over...

This cider mother of vinegar is perfect for making up to 1 quart (32 oz) of cider vinegar.  For hard cider 8%-10% ABV, add 8 oz of mother to 16 oz of hard cider to make 24 oz of vinegar. For hard cider 11%-16%...

This malt mother of vinegar is perfect for making up to 2 quarts (64 oz) of malt vinegar from beer. Directions: For beer of alcohol content of 8%-10% ABV: add 8 oz of mother of vinegar to 16 oz of the beer of your...

This red wine mother of vinegar is perfect for making up to 1 quart (32 oz) of red wine vinegar. Directions: Add 8 oz of mother of vinegar and 8 oz of water to 16 oz of red wine to make 32 oz (1...

This white wine mother of vinegar is perfect for making up to 1 quart (32 oz) of white wine vinegar. Directions: For wine with sulfites, add 1 tsp of 3% hydrogen peroxide to remove sulfites. Shake or stir to mix. Add 8 oz of...