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Blue mold typical of blue mold cheeses such as roquefort and gorgonzola. This mold can be used for both cheeses made from milk and vegan cheeses. -
Calcium ensures that essential components of milk can clump together into cheese. Without calcium chloride, you cannot make cheese from pasteurised milk. -
Citric acid has many applications. It is widely used in the cheese production, among other things to easily make mozzarella yourself and in the preparation of vegan cheeses. - Out of stock
With this complete yoghurt kit, you can make delicious yoghurt, greek yoghurt, soy yoghurt or coconut yoghurt. Perfect for beginners and advanced users with all specialised ingredients and equipment included. - Sale!
White or gray 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 - Sale!
Make vegan cheese with our real, but vegan, cheese starters. Use this starter for extra 'cheesy' flavor in your vegan cheese. Now on sale, last stock. - Out of stock
No cheese without rennet. Rennet is a binder that makes the milk clump together. Rennet is also called coagulant in biotechnology. The solids eventually give your cheese, if you remove the liquid (the whey). -
Acidity plays an important role in many forms of fermentation. The lower the pH, the more acidic your product. The more acidic your product, the safer your product. However, pH it is difficult to taste, see or smell precisely. That is why pH strips exist. -
No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This rennet is made from plants. - Sale!
Pure probiotics to further enhance the probiotic effect of your yogurt or kefir. Last remaining stock so extra cheap! -
Gas-forming bacterium. Produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty taste such as in Emmenthaler cheeses. This mold can be used for both cheeses made from milk and vegan cheeses -
Red bacterium characteristic of smear ripened cheeses such as muenster and epoisses. This bacterium can be used for both cheeses made from milk and vegan cheeses.
