Starters for making cheese There are 20 products.

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    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...

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    Thermophilic lactic ferments Ferments for the production of soft, semi hard and hard cheeses. It is a lyophilized concentrated ferment that contains a mixture of pure strains of Streptococcus thermophilus and Lactobacillus aromatics. This crop is characterized by rapid acidification controlled, so that the release of aromatic components is promoted during...

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    4,49 € In Stock
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    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...

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    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.

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    3,60 € In Stock

    This artisan crop, Leuconostoc Mesenteroides, is used for the correct development of the characteristic white bark of some cheeses. They are camembert type soft cheeses. Its use together with the Camemberti Penicilium will ensure the correct production of its cheese and the perfect evolution of the bark. The contents of the envelope is 3 grs sufficient to...

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    4,15 € In Stock

    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 €
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    4,49 € In Stock

    Ferments to make vegan cheeses from cereal milk These ferments are used in the process of making vegan cheese, especially with cereal milk such as soy milk, oatmeal or rice milk, among others. It is composed of Lactobacillus Casei and Propionibacteria that have probiotic properties that are very beneficial for the organism: improves digestion and milk...

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    3,60 € In Stock

    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...

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    4,49 € In Stock
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    Ferments to make vegan cheese Ferments specialy developed for the production of vegan cheeses. Its use is especially recommended when using milk from nuts such as almonds, walnuts, hazelnuts, etc. It consists of two probiotic ferments the Rhamnosus and Helveticus. These probiotics provide many healthy qualities to the organism, among which are: It...

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    3,60 € In Stock

    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 €
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    6,10 € In Stock

    This mix consists of veal rennet and lactic ferments Lactococcus lactis. This solution called Lactaline from the laboratory Yalacta seeks to simplify the process of cheese production at home. With a single product we have solved the curdling and enrichment of the milk. The content of each envelope is 2 grams which counts and inoculates up to 3 liters of...

    6,10 €
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    6,99 € In Stock

    Rennet and ferments to produce cheeses in the home type Gouda. Mix of rennet, ferments and maturing ferments. A single compound with everything necessary for the production of this type of cheeses with cow's milk (Tomette or Gouda cheese). Each tube serves to inoculate 25 liters of milk. Its use is very simple and only needs to be introduced into the milk...

    6,99 €
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    5,49 € In Stock

    Liquid spray ash The liquid ash is diluted in a liter of water and will serve to give your cheeses a different crusts. The liquid ash adds flavor and aroma to the cheese. You can buy it in boats of 50 grs.

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    12,99 € In Stock

    Cultivation for the development of the orange bark The orange crust is typical of many French cheeses. A bark that creates a very special aromatic sensation. This culture is technically the Brevibacterium Linens. It develops a moist, orange and very aromatic crust. You can buy in envelopes of 10 grams. (10 doses). The recommended doses are the following:...

    12,99 €
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    3,99 € In Stock
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    Kefir is a popular and delicious fermented drink, using bacteria and yeast, which is healthy and great for you. Mad Millie Kefir Culture contains 7 bacteria strains and 1 yeast strain: Lactococcus lactis subsp. Cremoris,  Lactococcus lactis subsp. Lactis,  Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc Candida colliculosa Streptococcus...

    3,99 €
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