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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 123 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
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 StockLiquid calcium chloride for cheese
14 Review(s)Liquid calcium chloride for cheese. The Calcium Chloride allows you to condition the milk for its subsequent setting phase in the production of artisanal cheeses. During the pasteurization of the milk it loses this component so necessary for curdling. It is used at the beginning of the cheese production process when the milk starts heating. The dosage...
2,49 €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 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 StockStarters for cheese
19 Review(s)Lactic ferments or starters are responsible for enhancing the flavor of cheese. They are especially useful in ripened cheeses, but can be used in fresh cheese. With just one sachet of ferments will have to enhance many liters of milk (up to 50 liters). With just a tip of a teaspoon of product you will have for several liters of milk. Then close the bag...
4,00 €In StockCultivation for gas development in cheese
This culture, "Leuconostoc mesenteroides", is especially indicated for the correct development of the internal mold in the blue cheeses. For the development of the penicilium roqueforti inside the cheese it is necessary a certain presence of oxygen inside the cheese. This flavoring culture produces exactly that effect, in a moderate way, achieving a...
3,60 €In StockMold Prevention in Bark
This handmade crop mix will help you prevent the annoying presence of molds in the crust of your cheeses. It is especially suitable for the manufacture of cheeses in the home and the possibility that matured or preserved in the refrigerator with a poor oxygenation reproduce the annoying molds. It is served in envelopes of 3 grs and the content is...
3,60 €In StockPenicillium camemberti culture
9 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 StockMeasuring spoon 0,5
Measuring spoon Metering spoon to help you in measuring small quantities while making cheese at home. It is calibrated for the measurement of an amount of 0.5 ml.
1,00 €In StockRennet powder
1 Review(s)Natural rennet powder from beef and lamb. Will ensure a correct curdled milk exclusively providing a natural flavor. It has a high content of chymosin and rennet is the most widely used in modern industry cheese. You can buy this rennet boats 25 Natural grs or 50 grs.
3,50 €In StockVegetable rennet produced with thistle flower
Vegetable rennet produced with thistle flower 100% vegetable curd for cow, goat or sheep milk. It gives to the cheese a fineness of different pasta and reinforced flavors. It is the rennet used, for example, in the Torta del Casar.The rennet potency is equivalent to 50 mg chemosyn. You can buy the rennet of thistle in small bottles of 50 ml.
5,60 €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 StockMat to mature cheeses
Mat to mature cheeses Circular mat size 24 x 24. Made in silicone with grid form which facilitates aerated cheese and minimize the aprición molds in the maturation of cheeses. The material from which it is manufactured allows it to be washed in the washing machine. It is also suitable for cooking with steam. It contains a unit.
3,35 €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 Stock
