Fermented Food Cultures

Vegetarian coagulant for cheesemaking. Each tablet will coagulate up to approximately 13 gallons of milk. Conveniently scored into quarters to be divided as needed. You will receive: 10 Vegetable Rennet Tablets (store remainder in a cool, dry place) One tablet will coagulate 50 liters (approximately 13 gallons) of milk. Tablets can be divided into halves or quarters for smaller quantities of milk.Directions:1) Dissolve tablet or portion of tablet in 1/2 cup cool, non-chlorinated water.2) Mix 1/4 tsp salt per 1/4 tablet into solution.3) Add evenly to warmed milk, stirring no more than 3 minutes. Store in a cool, dry place to preserve strength (not to exceed 95° F.). Contains: microbial coagulant, microcrystalline cellulose, sodium chloride USP

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Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. One ounce contains enough Calcium Chloride for 24 gallons of milk. Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.

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Feta Cheese Culture - A tangy, soft cheese traditionally made with goat's milk. Direct-set (single use) Cultures at room temperature. Contains 4 packets (rennet separate) 03oz (.8g) Ingredients: lactic bacteria.

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Calf lipase is a more mild compared to kid goat or lamb options. It creates a delicate flavor which is well noticeable and a pleasant butter scent, lightly spicy. Benefits of lipases are: flavor enrichment, a better scent (more persistent andcharacteristic), reduction of the ripening time. The average quantity used is between 1/8 to 1/4 teaspoon of lipase powder for each 2 gallons of milk depending on desired result (sweet, medium, or strong flavor). Mix lipase with 1/2 cup of cool water 1/2 hour before using. This mixture gets added to the milk just prior to adding rennet. Characteristics: Appearance is a Light Beige Powder Lipase obtained only from the basis tongue calf glands suspended on sodiumchloride and/or milk powder and whey powder. Free from pancreatic or microbial lipases. Natural product free from bleaching, colours, preservatives, flavours or otheradditives added. Non-GMO Allergens: Contains Milk Best Before: 12 months.  The product used after the BB date has no harmful effects but only a potential decreased activity. Storage: To maintain the whole characteristics, store in a freezer.  The product tolerates room temperature during transport. 1 ounce container.

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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

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Aromatic B  - A multi-species mesophilic starter culture used for specialty fresh & soft cheeses, sour cream & cultured butter.  Popular blend for goat-milk cheeses, Havarti, baby swiss, gouda, Adam, blue, camembert, brie, etc. Direct-set (single use) Contains 4 packets Does not include rennet, purchase separately. Ingredients: lactic bacteria.

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Easy to make, and a decadent upgrade from sour cream! Direct-set (single use) Cultures at room temperature. You will receive: 4 packets of Crème Fraîche culture (includes rennet) and instructions Crème Fraîche is a cultured dairy product that is very popular in France. It is produced by adding a starter culture to heavy cream and allowing it to stand at an appropriate temperature until it thickens. It has a creamy texture, similar to sour cream, but a little less tart. While traditionally made with cream, it can also be made with milk. It's often paired with fruit and desserts, and is also used in sauces & soups to add richness. The higher the fat, the less risk of curdling. You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer 1 quart raw or pasteurized cream or half & half (avoid ultra-pasteurized or UHT) 1 packet Crème Fraîche starter (store remaining packets in freezer for future use) Directions: Heat 1 quart of cream or half & half to 86 degrees. 1. Heat 1 quart of cream or half & half to 86 degrees F. 2. Add 1 packet Crème Fraîche starter and mix thoroughly for 15 seconds (no longer). 3. Cover pot with lid and allow to culture in a warm spot, 72-77 degrees F, for 12 hours. The Crème Fraîche should be set after 12 hours. Store in a closed container for about a week. Ingredients: lactic bacteria, vegetable rennet gluten free, vegetarian

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Lamb lipases create a delicate flavor which is well perceptible and a pleasantbutter scent, lightly spicy. Benefits of lipases are: flavor enrichment, a better scent (more persistent and characteristic), reduction of the ripening time.This lipase is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Free from pancreatic or microbial lipases.YIELD: Each 1oz. bottle contains approximately 5 teaspoons and is enough to do at least 40 gallons of milk and up to 80 gallons depending on your taste.DIRECTIONS: For each 2 gallons of milk dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet.Adjust amount to suit your taste. Not to exceed 1/4 teaspoon per 2 gallons of milk.STORAGE: Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity.

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