Enough Kefir culture powder for 100L of liquid Kefir
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Used for creating openings in blue vein cheese to help your blue mould to grow evenly throughout your cheese. Great for a gorgonzola style blue.
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Sterile specimen bottle for placing starter pack into when opened.
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A small sized pack of Type A starter - used to make Cheddar, Fetta, Cottage Cheese, Normandy-style Camembert, quarg, cream cheese, Cheshire cheese, sour cream, white wensleydale, caerphilly, and more
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A 'mesophilic' starter used to make Cheddar, Fetta, Cottage Cheese, Normandy-style Camembert, quarg, cream cheese, Cheshire cheese, sour cream, white wensleydale, caerphilly, and more!
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An alternative to Type B Starter but with some added strains of bacteria. Most suitable for sour cream, delivering a great creamy consistency.
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A 'mesophilic gas-producing starter' used in the making of Edam, Gouda, Havarti, Quarg, Cream Cheese, Sour Cream, Blue Vein Cheese, Chevre, Crottin Cheese, Gourmet Fetta, Normandy-style Camembert, Triple Cream Brie and many more!
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Used to make yoghurt containing Acidophilus and Bifidus strains of bacteria. Enough culture to add to 250L of milk!
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Used to make yoghurt containing Acidophilus and Bifidus strains of bacteria in a thicker set yoghurt. Enough culture to add to 250L of milk!
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A thermophilic (high temperature starter) used mostly in Italian style cheeses such as Mozzarella, Romano, Parmesan, Pepato, Pecorino and other Italian hard cheeses.
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Used for making mild-flavoured yoghurt. Enough product to add to 250L of milk!
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Used to make a stronger-flavoured yoghurt. Enough to add to 250L of milk!
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A specialised culture used in the making of modern Camembert, mascarpone, and cutured milk drinks.
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Produces a mild blue flavour and a bright blue/green colour in the veins. Contains Penicilium Roqueforti, and enough to add to 250L of milk and make over 25kg of Blue Cheese!
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Produces a strong blue flavour and a light blue/green colour in the veins. Contains Penicilium Roqueforti, and enough to add to 250L of milk and make over 25kg of Blue Cheese!
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Penicilium Candidum - the culture that produces the white coating in Camembert and Brie cheeses. Enough for more than 250L of milk!
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Used when making Fetta and Italian cheeses to produce a more traditional flavour. Enough for up to 1,000L of milk.
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Contains Propioni bacterium Shermanii to create the 'eyes' in Swiss-style Cheeses. Contains enough product for 250L of milk, which will make about 25kg of Swiss Cheese!
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Is dissolved in water and used to wash the outside of cheeses to produce the orange appearance in Washed Rind Cheeses. Contains Brevibacterium Linens, and is enough product to add to over 250L of milk!
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Contains Geotrichum Candidum - a special blend of white mould that is ideal for washed rind cheese, and also makes sensational Camembert and Brie. Enough to add to 1000 of milk which will produce over 100kg of cheese!!!
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Used for flavour development in mould-ripened and fresh cheeses. Contains KL71 Cultures. Enough for about 1000L of milk!
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3 sterile specimen bottles for placing starter packs into when opened. Pack of 3.
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