b'Cultures & IngredientsWe can offer you a variety of cultures to make the cheese of your choice!Standard Cheese Culture Calcium Chloride for Cheese Making Simply mix with milk according to the instructions to produce 1 litreCalcium chloride is useful in cheese making if you are using of starter solution; enough for over 30 batches of cheese! You canpasteurised milk. It helps to boost the level of calcium that may then follow the recipe of your choice.have been lost in pasteurisation. This is also particularly helpful if This blend contains four selected bacteria to ensure consistentyou are using vegetarian rennet and can produce a firmer curd. results. These cultures ripen the milk, rendering it acidic and inThis 33% solution is presented in one litre bottles. It is used in the the correct form for the rennet to turn the milk into curds and whey. production of a wide range of cheeses, including gouda, cheddar, feta as well as many other varieties. As an example of its use, for gouda type cheeses it is incorporated at a rate of 15-25ml solution Standard Cheese Culture (2x15g) MSK-7910 13.99 per 100 litres of milk. The addition of this solution to the milk ensures constant coagulation times for curd formation and it also Penicillium Candidum Cheese Culture improves the curd yield. Penicillium Candidum is designed for the production of the whiteCalcium Chloride for Cheese Making (1 litre) MSK-3805 19.99mould found on cheeses such as camembert or brie etc.Mix the mould with water and atomise over the surface in a fineWhole Dried Goats Milk spray or mix into the milk at the renneting stage. Can be stored forPrepared only from fresh full cream milk that has been simply up to 2 years if kept deep frozen. spray-dried to yield a free flowing powder of superb quality. Penicillium Candidum Cheese Culture (15g) MSK-3745 16.99 It does not depend upon supplies of frozen goats milk for its production and so retains more of the natural vitamins and goodness. It is available in 400g (14oz) diaphragm-top canisters, equipped with a resealable plastic cover. It is a useful thickening Penicillium Roqueforti Cheese Culture agent for yogurts, cheese, ice-cream, confectionery and other Penicillium Roqueforti is used in the manufacture of roquefort,dairy goat produce.stilton and other blue cheeses.Whole Dried Goats Milk (400g) MSK-3674 19.99Penicillium Roqueforti Cheese Culture (15g) MSK-3746 16.99Cheese WaxBacterium Linens Cheese Culture The original protective coating that is simply melted prior to use. Bacterium linens is the red mould that is popular on continentalEach slab weighs 1kg. Store in a cool place away from direct cheeses such as the limburger and brick types. Mix the mouldsunlight. All the pigments used in the coloured cheese waxes are powder with weak brine and spread the solution on to theFDA approved for direct contact with food. Simple to apply - melt dry cheese before ripening starts. Keep the cheese in humidwax by placing in a bains-marie (or even a container standing in conditions and spread the solution daily until the desired mouldboiling water). Paint wax over the cheese using a soft brush such effect is achieved. Allow the cheese to dry so that a red crust isas a pastry brush. Allow to set, invert cheese and paint base. formed. Alternatively, the mould can be added to the milk at theRepeat as necessary.renneting stage.Cheese Wax (1kg) MSK-3749 19.99Bacterium Linens Cheese Culture (15g) MSK-3804 17.99Yoghurt Culture This freeze-dried starter culture is of excellent and consistent quality. It is not a monoculture, but a carefully balanced blend of lactobacillus bulgaricus and streptococcus thermophilus, which has been developed to ensure optimum results.Yoghurt Culture (2 pk) MSK-1507 15.9994 FREE UK DELIVERY on all products'