Dairy

Make your own vegan milkkefir at home with this freeze-dried kefir starter. With the last tablespoon of your kefir, you can make new kefir up to five times!

Make vegan cheese with our real, but vegan, cheese starters. Use this vegan Leuconostocs mesenteroides starter culture for an extra ‘cheesy’ flavor in your vegan cheese.

Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage. Can be used as a substitute for cure #2.

White or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheeses. This mold can be used for both cheeses made from milk and vegan cheeses.

Lipase is used in home cheese making of long and medium-ripening cheeses, where a more aromatic “spicy” flavor is required, like Italian cheeses, as well as some feta and blue cheeses.

No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This very potent rennet is microbial, so you can make cheese that -unlike most cheeses- is truely vegetarian.

With this unique yoghurt maker with adjustable temperature you can create your own  traditional yoghurt (both natural and Greek style), vegan yoghurt (made of soy milk, for example), cottage cheese, and kefir – and all of that at home! It is equipped with a timer that allows you to program your work time, ánd a thermostat that allows you to precisely set the temperature of the yogurt, kefir or cheese ripening. Versatile quality product.

Blue cheese mold – Penicillium roqueforti is a blue mold typical of cheeses such as Roquefort, Danish Blue en Stilton  and gorgonzola. This culture is enough for about 100L of milk.

This allround thermophilic cheese starter culture is particularly suited for semi hard and hard cow and goat cheeses: Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges. It can also be used for Mozarella or pasta-filata.

A starter culture consists of various lactic acid bacteria that convert milk sugars (lactose) into lactic acid. So your milk becomes more acidic. They thus influence the taste, smell, texture and shelf life of your cheese.

White cheese mold – Geotrichum candidum is a white or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheesessuch as Camembert, Saint-Nectaire, Reblochon and others.

This soft cheese mesophilic- thermophilic starter culture is particularly suited mold ripened cheese such as Camembert, Brie, Roquefort, Gorgonzola and others.

Make your own quark/cottage cheese at home with this freeze-dried cottage cheese starter. Everything is in it, so no additional rennet is needed.

Starter I contains Lactobacillus helveticus and Lactobacillus rhamnosus. The first is a well-known cheese bacterium that is often found in particularly Alpine cheeses, such as Comté, Gruyère, Emmenthal, fontina, Asiago and taleggio. Lactobacillus rhamnosus is also a well-known dairy and cheese bacteria known for its probiotic properties.

Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own yogurt at home with this freeze-dried yogurt starter.

Make your own vegan soy yogurt at home with this freeze-dried yogurt starter. With the last tablespoon of your soy yogurt you can make new yogurt up to five times!

Matsoni is a mesophilic yoghurt with a somewhat thin, custard-like texture with notes of honey. For a mesophilic yoghurt, it is relatively acidic, but as a whole still quite mild.

Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own bifidus yoghurt  at home with this freeze-dried bifidus yoghurt starter.

This vegan starter contains the famous Thermophilus culture and the Lb.Casei, providing the typical flavors of traditional cheeses.

Brevibacterium linens is characteristic of smear ripened cheeses such as muenster and epoisses.

The cylindrical perforated cheese mold is created for making Camembert cheeses. You can also make blue cheeses and any other soft cheeses with it. Includes a follower