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Kit Includes: 1) Soft & Fresh cheese making mold. Product output 0.25 kg (1 pcs) Holds 250 to 300 grams of curd Top Internal Diameter: 80 mm Bottom Internal Diameter: 80 mm Internal Height: 75 mm 2) Italian Caciotta Mold. Product output 0.5 kg (1 pcs) Holds 400 to 600 grams of soft-type cheeses Top Internal Diameter: 120 mm Bottom Internal Diameter: 115 mm Internal Height: 70 mm 3) Caciotta Mold. Product output 0.7 kg (1 pcs) Holds 500 to 700 grams of curd Top Internal Diameter: 140 mm Bottom In

Cheese waxing is a vital procedure in the art of making delicious dairy delicacies, and the options available offer demonstrable benefits that improve cheese quality, protection, appearance and more. Made in the United States and fully comply with FDA regulations 21 CFR 172.886 and 21CFR 178.3710, this cheese wax comes with consistent quality in mind, as you can paint or dip wax onto applicable hard cheeses without having to worry about excessive cracking or thin, uneven coatings. These characte

This is the mesophilic culture to use for a more pronounced butter like flavor and a somewhat more open texture For use in soft ripened, and fresh cheeses such as: Chevre, Cream Cheese, Brie, Camembert, Gouda, Edam, Blue, Feta, and Havarti. This culture contains the 2 primary cultures of MA011 but the diacetylactis will produce CO2 and a butter like flavor/aroma. Cheese made with this culture will be somewhat more open in texture and in a cheese such as gouda will provide the desired, small roun

Danisco Mesophilic Farmhouse Culture is named the MA4001 and 4002 series. The Danisco MA 4001/4002 series is unique blend of standard mesophilic lactic acid cultures plus a thermophilic lactic acid culture (streptococcus thermophilus) for additional flavor. This is a quick acid producing culture and adds the traditional farmhouse taste to your cheese. Recommended for medium to hard cheeses. Hobbyist level usage: 1/8 tsp. per up to 2 gallons, 1/4 tsp. per 3-5 gallons. MA4001 and MA4002 are interc

Each sachet has been designed to inoculate enough milk (60 gallons/225 liters approx.) for a single batch of Italian type cheeses, such as Mozzarella, Romano, Parmigiano, Provalone and Grana (Reggiano). The starter solution, when added to milk 'ripens' it, making it ready for cheese production. When the starter is used in combination with rennet then the consistent production of cheese can be achieved, batch after batch!Cheese Culture Thermophilic Type B.

Yogurt cheese is a low-fat alternative to cream cheese, mayonnaise, sour cream and whipping cream. It's healthier than cream cheese - perfect for spreads, dips and icing. Cuisipro's Yogurt Cheese Maker converts yogurt into yogurt cheese in just a few hours. Unit consists of BPA free plastic container and stainless steel fine-mesh strainer. Sealed container prevents odor transfer and provides storage.Easy to use: just fill strainer with home-made or store bought yogurt and get creamy cheese in a

What is lipase? Lipase is one of at least 60 enzymes living in real milk. Each enzyme has it's own specific function. Lipase enzymes attack the fat globules and break them down, releasing free fatty acids. When this occurs, it gradually increases the ''picante'' flavor of the cheese. It also makes the texture smooth and velvety.Italian (Calf) Lipase adds a mild ''Picante'' flavor to cheeses such as Mozzarella, Parmesan, Asiago and Blue. In powder form.. CONTENTS & YIELD: Active pre-gastric ester

The fine mesh of the Grade 50 Cheese Cloths is ideal for soaking your cut of beef with Bourbon or Whiskey for Dry Aging. For the best results, wrap the meat with cheesecloth about two or maybe three times- experiment. Cheesecloth wrapping helps in retaining the Bourbon flavor while still allowing to dry age. Our Dry Age Chef Bourbon Grade Cheese Cloth is made from 100% organic and unbleached cotton to prevent chemicals, dyes or toxins leaching into your meat. Dry Age Chef designed, chose this we

The reblochon mold is a small version of the Tome Mold, and is used to make cheese wheel with up to 1 gallon of milk. The Tome mold is used for wheel of cheese with 2-3 gallons of milk. The is a great offer for two mold! Works like a mini press for for semi-hard cheeses. Place curd into mold, add follower, place weight on top of follower to drain whey Best way to make cheese like Colby with two gallons of milk, make your cheese curd then split into two batches. Add different herbs or spices to e

NutriChef Model : AZPKCHMT24 Raclette Cheese Melter - Electric Cheese Warmer / Cheese Melter Features: Convenient Electric Cheese Melter Prepare Your Food with Traditional Swiss-Style Angle Adjustable Grilling Plate for Cheese Placement High-Powered Heating Element Simple Operation & Plug-in Design Stainless Steel & Stain-Resistant Construction Safe for Placement on Any Kitchen Counter or Tabletop Technical Specs: High-Powered Heating Element: 500 Watt Power: 120V Dimensions (L x W x H):15.0'

Just add milk and follow the recipe! This kit will make up to 10 gallons of milk in Camembert or Brie. This kit includes: Recipes, two Camembert molds from France, 2 doses each of Geotrichum Candidum, Penicillium Candidum, 5 doses Mesophilic culture, 2 ounces Vegetarian Rennet, 8 ounces Dendritic Flake Salt, 2 ounces Calcium Chloride, 10 labels and cheese wrappers, cheese ripening cave, 2 draining mats, dairy thermometer and beautiful packaging. If you want to make Cambozola (a Camembert/Blue Ch

16 various Cheese making Molds Collection 0.25+0.5+0.7 kg Caciotta molds Kit 1) Italian Caciotta Mold. Product output 0.5 kg (6 pcs). Holds 400 to 600 grams of soft-type cheeses Top Internal Diameter: 120 mm Bottom Internal Diameter: 115 mm Internal Height: 70 mm 2) Caciotta Mold. Product output 0.7 kg (4 pcs). Holds 500 to 700 grams of curd Top Internal Diameter: 140 mm Bottom Internal Diameter: 130 mm Internal Height: 70 mm 3) Mold for Soft & Fresh cheese making. Product output 0.25 kg (6 pcs)

Ready to enjoy the most delicious, hand-crafted cheese you've ever tasted? Good, because Creamery in a Box Essential Starter Kit provides everything you need to make seriously fresh, seriously tasty artisan-quality cheese in your own kitchen. All-natural and as local as it gets! Just add the milk of your choice, and in about 30 minutes, you'll be ready to share cheese so good, family and friends will be clamoring for more. Your kit comes with professional-grade cheesemaking tools, all-natural in

Various mold sizes and formats for a wide range of cheese making options. Kit Includes: 1) Soft & Fresh cheese making mold. Product output 0.25 kg (1 pcs). Holds 250 to 300 grams of curd Top Internal Diameter: 80 mm Bottom Internal Diameter: 80 mm Internal Height: 75 mm 2) Italian Canestrato Basket Weave Mold 0.6 kg. Product output 0.6 kg (1 pcs). Holds 500 to 650 grams of soft-type cheeses Top Internal Diameter: 120 mm Bottom Internal Diameter: 115 mm Internal Height: 70 mm 3) Italian Canestrat

Set includes: 1) Italian Caciotta Mold. Product output 0.5 kg (1 pcs). Holds 400 to 600 grams of soft-type cheeses Top Internal Diameter: 120 mm Bottom Internal Diameter: 115 mm Internal Height: 70 mm 2) Caciotta Mold. Product output 0.7 kg (1 pcs). Holds 500 to 700 grams of curd Top Internal Diameter: 140 mm Bottom Internal Diameter: 135 mm Internal Height: 70 mm 3) Italian Canestrato Basket Weave Mold. Product output 1.2 kg (1 pcs). Holds 900 to 1200 grams of soft-type cheeses Top Internal Dia

This kit represents really excellent value for money with no fewer than 13 molds + 2 cheese mats for the cheesemaker to experiment with! 1. Cylinder Mold 55mm (2.17'') dia. x 200mm (7.87'') high - for Saint Mauré 2. Round Mold 200mm (7.87'') dia. x 100mm (3.94'') high - for Roquefort or Tomme 3. Round Mold + Special curved follower 100mm (3.94'') dia. - for Baby Gouda 4. Beaker Mold 85mm (3.35'') dia. x 70mm (2.76'') high - for Soft Cheese 5. Beaker Mold 100mm (3.94'') dia. x 100mm (3.94'') hig

This cheese making kit is for the serious beginner and is exclusively from Homesteader's Supply! This kit is the real deal, all the supplies you need for making cheese just like the professionals, and there is enough culture to keep you going in your cheesemaking for a long time. It includes the cheese making products you will need to make a variety of cheese from the soft like Cream cheese, Sour cream, Quark, Cottage cheese, Feta, Fromage blanc, Chevre frais, and even Cultured butter, to semi-s