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Make cheese
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Find everything you need to make cheese
at home. Molds, rennet, sodium chloride
or cheese cloth. A section for enjoyment
the sensation of feeling a master cheesemaker.
Make cheese There are 136 products.
Subcategories
Kits for making cheese
Enjoy our kits to make
Cheese or Curd at home.
Moulds for cheese
Rennet, Calcium Chloride
Starters for making...
Accesories
Press for cheese
Kits for making yoghurt
Milk
Goat or sheep powder milk
for making cheese at home.
Vegans
In this section you can find all the products we have for vegan and vegetarian customers. Kit to make rich vegan cheeses with recipes included, kit to make tofu and vegan delicacies and vegetable rennets.
Cheese cloth
2 Review(s)Fabric to make cheese. This cheese cloth size 50 x 50 cm or 85 x 85 cm will serve to facilitate the exit of the whey in cheesemaking process. You can now buy it in AlQueso.
2,00 €In StockFishnet mould
Mould grid to make fresh cheese. Its slatted allows quick and easy draining without using cheese cloth. The size of this mold is 85 x 75 mm and used for production of cheese 250 g. It is a mold that is also used for cheese which subsequently mature but are unpressed. You can already buy this mold in Al Queso.
2,50 €In StockMesophilic culture
Mesophilic Culture for making cheese at home The Mesophilic (MW3) is a dried culture which contain strains of:Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis.This culture is perfect to make at home feta, cottage cheese, cream cheese, quark, goats feta, Chevre Frais Each sachet contains enough culture to inoculate 4 L of milk. 20...
4,15 €In StockCalcium chloride
4 Review(s)Calcium chloride is a chemical, inorganic mineral compound used to complement the pasteurized milk in the cheesemaking process. Chloride is one of the elements of the milk is lost in the pasteurization process and for this reason it is added to milk before curdling. It is a compound that is also fashionable in the modern kitchen and spherifications. You...
2,49 €In StockPenicillium roqueforti culture
8 Review(s)Internal growth food mold for the development of the classic veins of blue cheeses. The penicillium roqueforti gives the cheese aroma, flavor and a characteristic color. The contents of the envelope is 3 grs and can be used for use in up to 50 liters of milk. The greater or lesser quantity per liter of milk used gives the cheese a greater potency. If used...
4,49 €In StockRennet tablets
2 Review(s)More convenient than using rennet powder or liquid. Rennet tablets must be dissolved in cool boiled-water (as heat and chlorine can affect the rennet's activity) and added to warm milk as indicated in your Mad Millie recipe. Rennet tablets are G.E. Free.Vegetarian Rennet in a convenient tablet form which is shelf stable. Made from Coagulant enzyme of...
1,99 €In StockCalcium Chloride (dark shelf)
4 Review(s)Adding it to pasteurized and/or homogenised milk you buy from a shop helps restore calcium balance back to the milk, to create a firmer curd. Use 0.5ml per litre of milk. Add to milk before adding culture and/or rennet.
2,99 €In StockMould for blue cheeses
Cheese mould specially designed for non-pressed cheese. It is therefore suitable for blue cheeses, unpressed tender cheeses or fresh cheeses. It has a capacity of 450 cl which makes it useful for cheeses of approximately 400 grs depending on the consistency of the curd. Its holes guarantee a correct drainage. It has a conditioned bottom for the drainage....
9,50 €In StockPenicillium camemberti culture
14 Review(s)Food rust of superficial growth in crust that produces the characteristic white and velvety crust of soft cheeses, fundamentally French. Penicillium Camemberti acts favoring proteolysis and lipolysis. You can buy this mold in envelopes of 3 grams sufficient for use in 50 liters of milk.
4,49 €In StockCitric acid
8 Review(s)Citric Acid is a natural preservative used in place of culture to add an acidic, zesty taste. It is ideal when making Ricotta, Mozzarella and other simple fresh cheeses.
2,70 €In StockMould for Camembert cheese
Mould for non-pressed cheeses of an approximate size of 250 grs. It is the perfect mould for cheeses type Camembert or small cheeses that do not need a pressing like for example the blue cheeses. Its volume of capacity is 285 grs. It has a bottom ready for proper drainage. Its measures are 108 mm wide x 58 mm high.
4,99 €In StockYoghurt culture
4 Review(s)Yoghurt culture This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.5 sachets included in each pack. Culture is dairy free!To make yoghurt,...
3,99 €In StockLiquid rennet
18 Review(s)Natural rennet liquid rennet from beef and lamb. You can curdle many liters of milk with this product. Crystalline and clean color, its unmistakable aroma natural and stability are the hallmarks of this rennet. It is high in chymosin and is a favorite of modern cheese industry. You can buy this liquid natural rennet in a container of 50 cc. or 90 cc. with...
3,45 €In StockDomestic cheese press
5 Review(s)The Le Barbier D'avancase domestic cheese press will make it easier for you to press your cheeses at home. It is intended for domestic use and for cheeses whose mold does not exceed 13 cm in diameter and 12 cm high. The 1065 cheese press model allows a maximum uniform pressure on the cheese mold of 16.52 kg which makes it suitable for most cheeses. It is...
22,99 €In StockBaby Mould
2 Review(s)Mold Baby to produce cheeses up to 500 grs. Its internal shape creates a slight curvature at the ends so characteristic of many cheeses produced in small formats: Idiazabal, Extreme Tortas, Asturian Smoked or Tender Galician Cheese. A very versatile mold that has a pressure cap as well as the respective holes for a correct drainage. Measurements are 107...
10,99 €In Stock
