Starters for making cheese There are 34 products.

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    Preparation of fruits for yogurts or cheese. Prepared fruits ready to be used as a toping or base in yogurts or to give a fruity touch to fresh cheese. A different touch and an additional value to the dairy products you make at home. The preparation is very easy to use since it is ready for it.An example of use is as follows:1. Add 20% or 25 gr of fruit...

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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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    Flora Danica culture Flora Danica is an acidic and aromatic mesophilic type crop that adds a flavor to a wide variety of soft cheeses that include Havarti, Gouda, Edam, Camembert, Brie, Feta, blue, cream cheese or own butter. These ferments produce a small amount of gas which makes it an excellent option when you want a cheese with a light texture.The...

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    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...

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    11,55 € In Stock

    Ferments for the prevention of listeria This bacterium inhibits the growth of listeria monocytogenes. Its use is very simple. It is done by rubbing and can be added to the washing water of the cheese crust or simply by spraying. It serves both soft and pressed cheeses. Its preventive action is recognized in the tests performed. It can be bought in tubes...

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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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    14,95 € 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....

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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...

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    Starters to make Gruyere cheese Lactic fermentations for the production of Gruyere type cheese and pressed cheese. Contains the following mix of yeasts:Streptococcus thermophilus 70% Lactobacillus delbrueckii and helveticus 20% Lactococcus lactis 10%The jar is sufficient to inoculate from 100 to 200 liters of milk.

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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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    Plastic coating for cheeses It is used in the preparation of cheeses to protect those that are destined to mature. It gives an aesthetic finish that recalls traditional treatments with oil. This finish provides an attractive and hygienic appearance as it offers a barrier against external contaminants. It retains the aroma and flavor of the cheese without...

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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...

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    11,95 € Out of stock
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    This enzyme, Lactose, whose technical name is Kluyveromyces lactis will allow you to make your cheeses at home without worrying about lactose intolerance. It is a product that produces the hydrolysis of lactose which leads to the availability of a final product without lactose. Now everyone can enjoy making their cheese at home and consume it without...

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    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...

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    4,10 € Out of stock
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    Thermophilic starter to directly inoculate the milk. These starters are suitable for cooked pressed pasta cheeses like Parmesan, cooked cheese such as mozzarella, press cheese like Pecorino Romano or Provolone and yogurt. Ferments containing Streptococcus thermophilus and Lactobacillus bulgaricus delbrueckii subsp. Its use is very simple. Sprinkle the...

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Showing 16 - 30 of 34 items