Starters for making cheese There are 29 products.

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    4,00 € In Stock
    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...

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    4,49 € In Stock
    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...

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    4,49 € In Stock
    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.

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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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    4,40 € In Stock
    4 Review(s)

    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...

    4,40 €
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    3,99 € In Stock
    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,...

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    3,60 € In Stock
    2 Review(s)

    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...

    3,60 €
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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...

    3,60 €
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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 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...

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    4,80 € In Stock

    Lipase for cheese making Lipasa enhances the flavor and aroma of cheeses. It also confers a spicy flavor to the cheese. It is normally used to accelerate the effect of ripening in cheeses. Depending on the desired flavor, the time in which it is desired to obtain it and the type of cheese, a dose between 30 and 90 g / 1000 L of milk, so the 20 g pot is...

    4,80 €
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    3,99 € In Stock
    2 Review(s)

    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...

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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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    13,45 € 14,95 € -10% In Stock

    Ferments to make Kefir Composed by the following ferments: Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris, Leuconostoc mesenteroides sp cremoris and Lactobacillus kefyr. They produce a fermented drink with a mild acid taste, increasing the acidity with the number of hours of fermentation....

    13,45 € 14,95 € -10%
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    3,99 € In Stock

    Liquid smoke flavor It is used to give the cheese the unmistakable aroma and flavor of smoked. It is especially useful for use in cases where smoking is complicated as are the addresses. It is a liquid smoke condensate of beech wood, stabilized to be water soluble and easy to apply. The maximum permitted level of aroma of liquid smoke condensed in cheese...

    3,99 €
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Showing 1 - 15 of 29 items