Best Selling Products
16.5mm Stepless Hose Clamp - 5/8 in. OD Tubing
Stainless Steel, Stepless Oetiker Clamp This style of clamp tightens in an exact circle, making them ideal for use with draft lines. 16.5mm for 5/8" OD Tubing. (14-16mm OD) This will fit our 5/16" ID clear/red draft tubing that is commonly used for gas/co2 line. Stepless Clamp Tool sold separately.
$0.60 - $11.00
Pickle Packer Wood Vegetable Tamper
A pickle packer is an ideal tool for making fermented sauerkraut, kimchi, or other vegetables. Works well for tamping down a full jar of veggies, mashing them to release their juices, and to remove any air bubbles that may be present. The slender design allows it to be used for both wide and regular mouth mason jars. Can also be used to muddle mint leaves, citrus and spices when making cocktails. Made from European Beech Wood 12" long
$12.50
Briess CBW® Munich LME Single Canister 3.3 lb
CBW Munich is 100% pure malted barley extract made from 100% malt and water. This extract is made using a traditional multiple step mashing process to achieve higher levels of fermentability. It is made from 50% Munich Malt and 50% Base Malt to produce a very rich, malty, amber colored extract. CBW Munich can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers Applications: Use alone for styles such as Oktoberfest, Marzen or Bock beers Use with a blend of extracts or grains to add rich malty character and reddish hues to any beer style Flavor: Rich malty, Biscuity Ingredients: 50% Base Male 50% Bonlander Munich Malt 10L Water
$12.99
Cornelius Keg Lid, New
A replacement lid for Cornelius (Corny) and Firestone kegs. Pressure relief valve included. Includes pressure relief valve and lid o-ring (not pictured).
$22.00
Cashmere Pellet Hops
Cashmere is a dual-purpose hop that offers delicate aromas of lemon and lime with secondary notes of lemongrass and tangerine. Aroma and Flavor profile includes citrus - strawberry, melon, berries, stone fruit, herbal, spicy, tropical, woody. Alpha Acid: 6.0 - 9.0% Beta Acid: 4.0 -7.0% Total Oil: 0.5 - 1.8 ml/100g All hops are nitrogen flushed to preserve freshness.
$2.00 - $19.45
TrueBrew™ Racking Cane 26" - 1/2"OD
Plastic racking cane that is 1/2" OD and 26" in length. Includes a black anti-sediment tip. It is recommended to use 7/16" ID tubing with this cane.
$5.99
1/2'' Auto Siphon Clamp
This clamp will hold the 1/2" auto-siphon in place on your bucket or carboy.
$5.99
Top Shelf Shamrock Whiskey
Top Shelf Spirits has been developed as a range of flavorings for your homemade distilled spirit, inspired by spirits all over the world. Top Shelf's Shamrock Whiskey makes a smooth and mellow Irish style whiskey with overtones of caramel and vanilla. Just add this to a neutral spirit or vodka for a taste experience inspired by a top shelf spirit. Size: Each bottle contains 50 ml (1.7 US fl oz). Packed in New Zealand. Mixing Instructions: Shake well and add contents to 2.25 L (76 US fl oz) of 40% ABV neutral spirit or vodka. Makes three 750 ml (25 US fl oz) bottles. Ingredients: Flavorings (barley, milk), natural flavorings, stabiliser (E422), humectant (E1520), color (E150d) (sulphites), water. Allergens included: Sulphites, milk and barley (contains gluten).
$8.00
1.5'' Tri-Clamp x 1/2 in MPT, Stainless Steel
This 1/2" MPT (male pipe thread) to 1.5" TC (tri-clamp) fitting is made from 304 stainless steel. Useful for converting from pipe thread to a tri-clamp connection.
$16.50
2633 Octoberfest Lager Blend
This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. Flocculation: Low-MediumAttenuation: 73-77%Temperature Range: 48-58° F (9-14° C)Alcohol Tolerance: Approximately 9% ABV Styles: Baltic Porter, Classic Rauchbier, Oktoberfest/Marzen, Vienna Lager We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
Rahr Dextrin Malt
Whether you’re looking to boost mouthfeel in hazy or to show off a mousselike foam stand on a pils, Rahr Dextrin Malt is designed to improve your beer. Lower modification and higher protein levels mean better body, improved haze formation, and stable foam, while the low color makes it suitable for use in even the palest styles. When used at up to 10%, hazy IPA brewers will appreciate the stable haze that Rahr Dextrin Malt contributes without increasing beer color. Foam stability, viscosity, and body will be increased with the addition of Rahr Dextrin to the mashbill. Brewers using chit malt for head retention and mouthfeel in lagers and other styles will find the same features in a domestic alternative. Depending on inclusion rate in the mashbill, look for bready, grainy, and raw barley flavors. Dextrin malt is a substitute for Carapils Specifications: Usage Rate: Up to 10% Color Range °L : 1.2 - 2.2 Moisture Max % : 6.0 Origin : North America 50 pound bags also available.
$2.45 - $2.55
True Lime® - True Fruit Powders™
True Fruit Powders™ offers authentic, fresh-tasting citrus & fruit ingredients for beers & seltzers. Delivering real flavor from real fruit in a shelf-stable, cost-effective, crystallized format, True Citrus will be your go-to solution for all your fruit flavor needs. Using their proprietary drying, crystallization and blending methods, True Citrus captures and locks-in the optimal blend of fruit juices, oils and essences. This allows their products to deliver authentic taste and aroma in a highly versatile, concentrated and simple-to-use, easy to store form. All True Citrus products are made with simple and clean ingredients, including real citrus juices and oils, that give them their natural, fresh-squeezed taste. This flavoring ingredient has no calories, no sugar, contains ZERO artificial sweeteners, flavors, or preservatives, and is gluten and sodium free and Non-GMO. Dosage:Add to your finished beverage after filtering or fining. A recommend starting dosage for beer & seltzer at 0.5% by weight which is 3-4 oz per 5 gallons or 18-24 oz per bbl. Add to taste for all beverages. True Fruit Powders™ and True Lime® are registered trademarks of True Citrus Co.
$4.49 - $23.99
CellarScience® BUBBLY Dry Wine Yeast
Really strong and fast fermentations Best strain to ferment out in touch conditions One of the most popular, classic Champagne strains Low nutrient requrements The classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures. Start Time: Fast Alcohol tolerance: 15% Nitrogen Demand: low Yan Requirement @ 23 Brix: 220 ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Good Yeast type: Bayanus Killer Factor: NeutralOptimal Fermentation Temp: 45–90°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.
$1.79
Fromage Blanc Cheese Culture
Fromage Blanc - A creamy and mild spreadable cheese! A French favorite that's soft, creamy & spreadable. Can be made with cream, whole milk or skim milk, depending on desired fat content. Often combined with herbs or used with desserts, Fromage Blanc makes a good substitute for cottage cheese or ricotta. Easy to make- the rennet is included. Cultures at room temperature Direct-set (single use) You will receive: 4 packets Fromage Blanc cheese culture (includes rennet) and instructions. 1 packet will culture 1 to 4 quarts of milk You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer butter muslin tight-weave dish towel or yogurt bag colander bowl to hold colander raw or pasteurized milk (avoid ultra-pasteurized or UHT milk) 1 packet Fromage Blanc starter culture (store remaining packets in fridge or freezer for future use) non-iodized salt Directions: On low, slowly heat 1 to 4 quarts of milk to 86 degrees F. Heat the milk NO FASTER than 1 degree per minute- this can take 30-40 minutes for a gallon. Remove from heat. Add one packet of Fromage Blanc starter and mix thoroughly for 15 seconds (no longer). Cover the pot with the lid and allow to culture in a warm spot at 72-77 degrees F for 12 hours. The Fromage Blanc should be set after 12 hours. There may be some separation of the whey- this is normal. Place the colander in the bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (or use a yogurt bag). Hang the cheese-filled bag over the bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses). Store your finished Fromage Blanc in a closed container for about a week. If freezing, remove as much of the whey as possible and salt well first. Ingredients: lactose, ascorbic acid, lactic bacteria, vegetable rennet vegetarian, gluten free CONTAINS MILK
$8.99
Hummingbird Organic Multi-Flora Honey
Hummingbird Organic Multi-Flora Honey comes from the Big Island of Hawaii. From its windswept coastal grasslands to high-elevation ranches and wild forests, a family of two generations of beekeepers tends to bees. They operate an organic apiary nestled among the native ‘Ohi’a Lehua trees on the slopes of Mauna Kea—Hawaii’s tallest volcano. This family of beekeepers are committed to environmentally-responsible practices which preserve the health of the bees and of the land they steward. This delicious honey is produced in small batches without the use of heat, straining or filtration which preserves beneficial enzymes and small grains of pollen and propolis. Try this specialty honey variety in beverages, soups, entrées, sauces, glazes and desserts. Try them all to experience the best honey from Hawaii. Simply made and simply the best! Details: Origin: Hawaii Storage Info: Store in a cool, dark place Shelf Life: Best if used within 2 years of Julian date Ingredients: Raw, Unfiltered Honey Allergens: None
$13.00 - $63.00
100mm Replacement Seal for Flip Top Jar
The Le Parfait Super rubber seals are specially fitted for the Le Parfait Super Jars and Terrines. They are reusable for everyday storage and can also be used for your fruit and vegetable preserves. Le Parfait recommends using a new rubber seal for each canning event to ensure vacuum seal effectiveness. 100mm seal fits the 500ml, 750ml, and 1L jars. Available as a single seal or a package of 8 seals. Made in France
$1.49 - $7.99
Brush Faucet Cap - 2pk (Intertap/NukaTap/Perlick Compatible)
These faucet brushes are sized for Standard, Intertap, Nukatap, and Perlick faucets. Helps keep beer faucets clean. Protects taps from fruit files and contamination when not in use. 2 pack
$7.70
Stainless Hop Filter w/ Adjustable Hook - 14 in. x 6 in.
Keep your hops in the kettle and out of the fermenter with this hop filter basket. Conveniently hangs inside the boil kettle and can be removed at any time if needed. The adjustable hook is great for positioning the filter based on the size of your kettle and the volume of wort you're boiling. When fully extended, you can lower the basket an extra 9 inches into the kettle. Also works great as a secondary filter when transferring sweet wort from a mash tun to the kettle. Specifications: Made from 304 stainless steel Adjustable hanging hook 14" H x 6" Ø
$47.50
Duotight BlowTie 2 Spunding Valve Assembly (CMB)
The BlowTie 2 Spunding Valve complete kit is used to release excess pressure on a pressurized fermenter or from a keg while doing pressure transfers. Thanks to the large surface area of the diaphragm, this style spunding valve is much more accurate than the poppet style. The blow off pressure can be easily set using the BlowTie's integrated pressure gauge. The kit includes everything you'll need to use the spunding valve right out of the bag. Kit Includes: BlowTie 2 w/ Integrated Pressure Gauge (0-15 psi) Ball Lock Disconnect Duotight Flare Fitting 8 mm OD Rigid Plastic Joiner
$33.00
#6.5 Dual Hole Silicone Stopper
This #6.5 silicone stopper fits glass carboys or 1.5" tri-clamp ferrules. It has two drilled holes to accomodate racking canes, thermowells, and airlocks. One hole is 3/8" that will fit an airlock and the other hole is 1/4" that will fit a racking cane or thermowell. You may need some lubricant to aid a racking cane or thermowell through the hole.
$4.99
Briess CBW® Pale Ale LME 3.3lb
CBW® Pale Ale LME is produced from 100% Briess Pale Ale Malt, a fully modified high extract, low protein malt that is not just a darker Brewers Malt. The proprietary malting process for Briess Pale Ale Malt involves careful monitoring of the kiln drying process and specialized temperature rests that result in the development of its unique flavor. Briess Pale Ale Malt is produced in the U.S.A. Applications: All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers Use up to 100% for all-extract ales. Its rich malty flavor provides a strong malty backbone that supports inclusions of even the most demanding specialty malts Use with other base malt extracts for additional flavor, especially developing warm, malty and toasty flavors. Flavor: Rich malt, hints of biscuit and nuts Ingredients: Pale Ale Malt, Water
$12.99
Opti Malo Plus
A blend of cellulose, nutrients, and yeast hulls added directly to the wine. Feeds, removes toxins and keeps ml in suspension. Mix with minimal water to dissolve and add to wine. Do not add to rehydration water. Use 1 gram per gallon of wine.
$2.75 - $9.99
Diamond Lager Yeast
LALBREW® DIAMOND LAGER YEAST LalBrew® Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common. QUICK FACTS Beer Styles: Lagers Aroma: Neutral Attenuation: High Fermentation Range: 10 - 15°C (50 - 59°F) Flocculation: High Alcohol Tolerance: 13% ABV Pitching Rate: 100-200g/hl to achieve a minimum of 5-10 million viable cells/ml MICROBIOLOGICAL PROPERTIESClassified as a Saccharomyces pastorianus, a bottom fermenting yeast.Typical Analysis of LalBrew® Diamond yeast: Percent solids 93% – 97% Living Yeast Cells ≥ 5 x 109 per gram of dry yeast Wild Yeast < 1 per 106 yeast cells Bacteria < 1 per 106 yeast cells BREWING PROPERTIES In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew® Diamond yeast exhibits: Vigorous fermentation that can be completed in 5 days High attenuation and High flocculation Neutral Flavor and Aroma, typical of traditional Lagers The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F) Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For Diamond yeast, a pitch rate of 100 – 200g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. REHYDRATION Rehydration of Diamond in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 25-30°C (77-86F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 25-30°C (77-86F). Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Inoculate without delay into cooled wort in the fermenter. Diamond yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE Diamond yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). Diamond will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. 11g Pack
$6.49
Pressure Gauge, 0-60 PSI
Replacement pressure gauge 0-60 PSI 1/4" NPT bottom inlet Right hand threads
$12.99
Molded Probe Washer, D style
Molded probe seal washer for D style sankey couplers.
$2.50
Lemongrass
Lemongrass can add citric qualities and hints of lemon zest/mint, as well as grassy notes. Add during the last few minutes of the boil or to secondary fermenter.
$3.49 - $9.99
French Heavy Toast Oak Chips
Oak chips made from seasoned French Oak, produced in the USA. These chips are screened to remove dust and small particles. Heavy toast is stronger and more intense than medium toast, it is a different character of flavor, not just a way to get the oak flavor faster. Provides a carmelized and smoky oak flavor. Recommended usage is 2-4 grams per Liter of wine.
$6.99 - $17.99
Kerry Mango Flavoring
100% natural fruit flavoring delivers exceptional flavor and aroma. Recommended usage: Add fruit flavoring after fermentation, when the dosage level can be assessed against the flavor of the nearly finished beverage. 4 ounce bottle 🇺🇸 Product of USA 🇺🇸
$5.99
Simpsons Golden Naked Oats
If you've never brewed with it, you've probably never brewed with anything like it. While most oats used in brewing are unmalted adjuncts, Simpsons Golden Naked Oats® is actually a huskless crystal malt. This unique malt has a subtle, nutty flavor with a subdued, grainy sweetness. It imparts light golden hues to the wort while adding body and contributing to a smooth mouthfeel. It also helps produce a creamy, robust head. Although this exotic ingredient is not a traditional component of any beer styles, Simpsons Golden Naked Oats® is perfect for malty or full-bodied beers - especially Nut Brown Ales and Stouts. Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Specifications: Malt Type: Crystal/Caramel Grain Origin: United Kingdom Wort Color: 5-10 °Lovibond Protein: 11.9% max. Moisture: 6.% max. Diastatic Power: 10% max. Maltster: Simpsons
$3.40
Weyermann Chocolate Rye Malt
Weyermann® Chocolate Rye Malt is a roasted malt that can be used to enhance aroma of dark notes. Suitable for top-fermented beers. Specifications: EBC: 500-800 Lovibond: 190-300 Usage: to 5% Moisture: 3.0-4.0% Total Nitrogen: N/A Extract% (dry basis): 65-70 Soluble Nitrogen Ratio: N/A
$3.00
4134 Sake #9
Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production. Flocculation: LowAttenuation: NATemperature Range: 60-75°F, 15-24°CAlcohol Tolerance: 14% ABV Styles: Dai Ginjo, Nigori Plum Wine, Sake, Strawberry, Cherry, Peach, etc. We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
How to Brew Fourth Edition
Fully revised and updated, How To Brew: Everything You Need to Know to Brew Great Beer Every Time is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities-accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation.
$24.95
Lallemand LalBrew Pomona™ Modern Hybrid IPA Yeast 11g
LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by with partnership with Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles. Beer Styles: Hop-Forward Beers Aroma: Peach, Citrus, Tropical Fruit Attenuation Range: 75 - 84 % Temperature Range: 18 - 22°C (64 - 72°F) Flocculation: Medium Alcohol Tolerance: 10% ABV Pitching Rate: 50 - 100g/h Why is LalBrew Pomona™ a game-changer?It is a great all-around IPA strain with peach, citrus, and tropical fruit notes plus a stable haze. High biotransformation potential Unique flavor profile with notes of peach, citrus, and tropical fruits Selected for fermentation in high-gravity and highly hopped wort Haze-positive for stable haze Robust and repitchable
$7.99
750ml Glass Jersey Spirit Bottle
The Jersey spirit bottle features a thick glass base, flat shoulders, and bar top finish. Perfect for whiskey, gin, vodka, and other spirits. A robust bottle with sharp lines that offers a distinguished appearance on the shelf for any spirit you fill it with. Volume: 750 mL Style: Jersey / Round Shape Use: Distilled Spirits Color: Flint / Clear Finish: Bar Top Closure Neck Opening: 21.5mm Bottom: Thick Glass Base
$2.99 - $29.99
Cream Cheese Culture
Easy to make - great for dips & spreads! Cultures at room temperature. Requires refrigeration. You will receive: 4 packets Cream Cheese culture (includes rennet) and instructions A soft, mildly flavored cheese with practically unlimited uses. Made with milk or cream, Cream Cheese is meant to be consumed fresh. It's not aged or matured like other soft cheese. Used in making dips and spreads, and (of course) cheesecake! You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon Thermometer butter muslin, tight-weave dish towel, or yogurt bag Colander Bowl raw or pasteurized cream or whole milk, or a mix of both (avoid ultra-pasteurized or UHT) 1 packet Cream Cheese starter culture (store remaining packets in freezer for future use) non-iodized salt Directions: Slowly heat (on low)1-4 quarts of milk or cream to 86° F. (heat the milk no faster than 1 degree per minute- this can take 30-40 minutes for a gallon). Remove from Add one packet of Cream Cheese starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds. Place the lid on the pot and allow to culture in a warm spot, 72-77° F, for 12 hours. The Cream Cheese should be set after 12 hours. There may be some separation of the whey- this is normal. Place the colander in a bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (a yogurt bag can also be used). Hang the Cream Cheese- filled bag over a bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses). Knead salt into the Cream Cheese, flavoring it to your taste. Store your finished Cream Cheese in a closed container in the refrigerator for about a week. If freezing, remove as much whey as possible and salt well first. Ingredients: sucrose, maltodextrins, lactic bacteria, vegetable rennet vegetarian, gluten free
$8.99
Duotight Compatible Faucet - Hand Held
Black plastic handheld faucet compatible with the duotight 6.5mm reducer. Also known as a cobra tap or picnic tap.
$6.60
