Green Living Australia .com.au
Cheese Making Ingredients
Cheese Cultures, Moulds, Lipase, Rennet
Calcium Chloride, Cheese Salt
&
Citric Acid
Some of these products require long term storage in a refrigerator or freezer.
Shipping Costs, Telephone Orders
&
Mail Ordering
Rennet
Please note :- When using homogenised milk, Calcium Chloride is recommended to help the Rennet make a firmer curd.
Vegetable Rennet - 10 Tablets
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These tablets are made with microbial enzymes which contain no animal products. These tablets will last indefinitely in the freezer, and contain NO wheat starch or other gluten products. |
Tablet Vegetable Rennet - 10 Tablets
Just $9.90
Australia Only.
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International
50 ml. Bottle Just $7.00
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Used for milk coagulation |
125 ml. Bottle Just $13.00
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Direct Inoculation Cheese Cultures
MO 030 Mesophilic (Direct Inoculation)Starter Culture 12 Dose Sachet
1 sachet used for 12 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Just $11.25
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MOT 092 Thermophilic (Direct Inoculation) Starter Culture 12 Dose Sachet
1 sachet used for 12 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Just $11.25
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A heaped "Smidgen" from our Mini Measuring Spoons will give 12 doses from both the Mesophilic and Thermophilic Culture sachets. |
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Aromatic Mesophilic 60 Dose Sachet
1 sachet used for 60 doses suitable for 8 litres of milk each. 2 Free Sterile Jars with every pack. Just $25.25
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Swiss Cheese Culture 15 Dose Conainer
This produces the characteristic eyes (holes), aroma and flavour associated with Swiss, Gruyere and Emmenthal. This culture is to be used with a Thermophilic culture for preparing Swiss-type cheeses. Each conainer used for 15 doses suitable for 8 litres of milk each, and is very concentrated. Just $12.25
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Ricki Carroll's Culture Packs
Starter Culture 5 Single Dose Sachets
Each Sachet suitable for 8 litres of milk for Just $11.25
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Starter Culture 5 Single Dose Sachets
Each Sachet suitable for 8 litres of milk Just $11.25
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Starter Culture 5 Single Dose Sachets
Just $11.25
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Starter Culture 5 Single Dose Sachets
Just $11.25
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Starter Culture 5 Single Dose Sachets
Just $11.25
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Moulds
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Penicillium Candidum (white mould) is used to ripen and flavour Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. It produces a nice white bloom on the surface of your cheeses. This pack contains 10 units and the dosage would be .3 units for 95 litres of milk, therefore this pack will do 2800 litres if added directly into your milk. For the home cheese maker using 8 - 15 litres of milk, simply add 1/16 tsp of this to the milk at the same time you add culture. The mould powder itself will last for up to 2 years if kept frozen. Just $18.95
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This mold powder is a white to cream color and it plays a significant role in the ripening process. It greatly influences the appearance, structure and flavour of Brie and Camembert, along with a variety of goat cheeses. It also helps prevent the skin from slipping off of your cheese. In red smear cheeses it helps neutralize the surface of the cheese and stimulates the development of desired, acid-sensitive flora such as Brevibacterium linens. Geotrichum can also be used in conjunction with Brevibacterium linens to create the right conditions for the formation of the surface smear on washed rind cheeses. Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated. Just $7.50
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Brevibacterium Linens (Red Mould) for the home cheese making, is best added to the milk at the same time as adding your culture. This will produce the orange appearance in Washed Rind Cheeses, such as Brick, Limberger and Muenster. It develops rapidly, ensure a good ripening, and to produce flavour. Each pack has enough for 250 litres of milk, or up to 25 kg of cheese, and is very concentrated. Just $12.50
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Penicillium Roqueforti (blue mold) is used to ripen and give flavour to Blue, Gorgonzola, and Stilton cheeses. For home cheese makers add your dose to 1/4 cup milk (this will rehydrate better for distribution in the milk batch) let it rest for 30 min and add this to the milk at the same time the culture is added.. It develops rapidly, ensure a good ripening, and to produce a good flavour. Each pack has enough for 150 to 200 litres of milk, or up to 20 kg of cheese, and is very concentrated. Just $10.00
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Lipase
An animal based enzyme to advance the flavour of hard Italian cheeses like Feta, Romano, Parmesan and Mozzarella.
Lipase Powder - 20 gram.
Just $4.95
Australia Only.
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International
Calcium Chloride
50 ml Bottle. Just $3.00
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Calcium Chloride is used with homogenised cows milk, and goats milk, which is naturally homogenised, to give a firmer setting curd for easier cutting in the making of hard cheeses. |
125 ml Bottle. Just $5.00
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Cheese Salt
Cheese Salt, must be large grained, with large faceted crystals, and an open granular structure. The grain size and structure allows it to absorb more moisture than other forms of salt.
"Cheese Salt" contains no iodine. Iodine will kill the lactic bacteria in the aging process, and it is this lactic bacteria that is so important to the proper aging of your cheese.
Cheese salt is used to help in flavour production, preservation and brining your cheese.
Cheese Salt - 450 gram.
Just $2.50
Australia Only.
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International
Citric Acid
Citric Acid is used for making the 30 Minute Mozzarella and Ricotta cheeses. It comes in an 450 gm. package and lasts indefinitely in a cool dry place.
Citric Acid - 450 gram.
Just $8.00
Australia Only.
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International
Orders shipped by Australia Post's Express Post.
Shipping & handling is calculated on the cost of your order. If wishing to order by telephone, please have your credit card ready, and call (07) 3388 6036.
Mail orders can be made with this form.
The total cost of your order including S&H is displayed by the shopping cart,
before any
commitment to buy is required.
We charge $10.50 S&H for orders up to $100.00 ... $13.75 for orders
over $100.00,
... and $18.75 for orders over $300.00.
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See More "Cheese Making" Pages
- Introduction
- Cheese Making Guides
- Cheese Making Kits
- Cheese Making Cultures, Rennet, &
Other Ingredients - Cheese Making Accessories
- Cheese Press, Basket, Hoops, & Followers
- Cheese FAQ's
- Free Cheese Making Recipes
- Yoghurt Culture
- Yoghurt FAQ's
- Free Yoghurt Making Recipes
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