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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.
Vegans There are 23 products.
Mold 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 StockCitric acid
13 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 StockCrop for development of white bark
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 €In StockPenicillium camemberti culture
17 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 StockCarragenato Kappa for vegan cheeses
Carragenato Kappa for the elaboration of vegan cheeses The carrageenan is extracted from the red algae obtaining a powder with a neutral taste and odor. Although it is mostly used in the elaboration of vegan cheeses as texturizer and thickener it can also be used in the elaboration of dairy cheeses. In addition to its gelling and texturizing function it...
7,99 €In StockPenicillium roqueforti culture
11 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 StockNatural colorant for cheese
Achiote to give color to cheese Natural colorant based on Rocou seeds that serves both to give color to the bark and to give color to the internal paste. It is used to wash the crust in cheeses such as Raclette or St. Paulin or to color the interior in cheeses such as Edam or Mimolette. The color it adopts ranges from yellow tones to orange.It is a...
3,99 €In StockFerments to make vegan cheese
4 Review(s)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...
4,49 €In StockVegetable rennet produced with thistle flower
6 Review(s)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 StockFerments for cereal milk
1 Review(s)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...
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...
2,06 €In StockLiquid smoke for cheese
4 Review(s)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 €In StockMicrobial rennet
Microbial rennet Food grade liquid microbial coagulant. It is a product of an enzymatic nature of fungal origin, obtained by the controlled fermentation of Mucor miehei mold. It contains a Protease activity that makes it effective as a milk coagulant enzyme. Transparent liquid and dark amber (brownish). Odor and neutral taste.The process conditions and...
3,40 €In StockBook to make vegan cheeses
Vegan Cheeses, 26 recipes for a dairy-free life Throughout 186 pages the author, María Miguel Ponte, develops the ingredients. the tools, concepts and techniques for making vegan cheeses. It covers 26 vegan cheese elaborations, including mozarella, feta, carrot gouda, cured with paprika, parmesan, tofu, camembert, or roquefort among many others. Finish...
25,00 €In StockCultivation for gas development in cheese
2 Review(s)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 Stock
