Dairy

Make perfectly pressed cheeses effortlessly at home with this stable, well-built cheese press. Get the perfectly pressed cheese that tastes just like the pros with our cheese press.

If you want your cheese to stand out, you need this red cheese coating which will give your own Edam, Port Salut, Red Leicester or Mimolette the attention it so rightfully deserves. Paint it, paint it red!

Yoba probiotic yogurt starter. Make up to 100 liters of probiotic yogurt with 1 gram. Supports gut health and funds local yoghurt enterprises in Africa.

The PC Neige is a classic white mold powder used to ripen and flavor cheese. It produces a white surface, moderate proteolytic activity, low lipolytic (aroma) and good stability under packaging with accelerated mold growth.  This is a great choice when you are looking for a moderate-slow ripening time with a low aroma.

Rayeb (also spelled raieb, rayeb, raib, or elben raieb) is a traditional curdled yoghurt from North Africa that is often enjoyed during and after meals, particularly during Ramadan. Make it at home with our Rayeb starter culture. Enough for 5 liter.

Make your own red smear or washed rind cheese. Can be used to make both pressed cheeses (such as Port du Salut, Reblochon) or soft cheeses (Munster, Taleggio).

Pure probiotics to further enhance the probiotic effect of your yogurt or kefir.

With this home butter churner you will be effortlessly making homemade butter in no time! Easy & delicious, with this butter churner!

Make your own vegan  blue cheese with our ‘make your own vegan blue cheese’ starter kit. Enough to make many kgs of real vegan blue cheese.

Now including free online, English subtitled workshop ‘make your own vegan camembert and blue cheese’, by Meneer Wateetons!

Discover how to make vegan yoghurt in this online course from fermentation expert and author Meneer Wateetons.

Discover how to make mozzarella in this online course from fermentation expert and author Meneer Wateetons.

‘Make your own vegan camembert’ starter kit. For real vegan camembert / brie style cheese. Can’t go wrong with our free workshop!

Now including free online, English subtitled workshop ‘make your own vegan camembert and blue cheese’, by Meneer Wateetons!

In this online course, Meneer Wateetons teaches you how to make your own milk kefir from now on, simply at home- in your own kitchen!

CHR Hansen CHN-11 is a mesophilic starter culture to make Continental, semi-hard, Gouda, Edam, Leerdam, and Samsoe styles cheeses.