Mozzarella, ricotta, mascarpone and more from your kitchen! The Italian Cheese Kit provides you with everything you need to whip up these Italian favourites quickly in under an hour! Makes over 10 batches of cheese (approx 6kg in total). Kit Includes: Small Ricotta Mould with Draining Container,Vegetarian Rennet Tablets (10), Cheese Salt, Cheese Cloth, Citric Acid, Pipette, Calcium Chloride, Steriliser, Stainless Steel Thermometer, Kit Instructions and Recipes.
The Fresh Cheese Kit provides you with everything you need to make an array of fresh artisan cheese at home. Just add fresh milk! This kit is ideal for beginners and makes up to 7kg of fresh cheese. Kit Includes: Cheese Cloth, Cheese Salt, Square Feta Moulds (2), Steriliser, Mesophillic Starter Culture (MW3), Vegetarian Rennet Tablets (10), Stainless Steel Thermometer, Cheese Mat, Calcium Chloride, Pipette, Culture and Enzyme Measuring Spoons.
The Artisan Cheese Kit has everything you need to create an array of delicious fresh and aged hard cheeses at home. Kit Includes: Hard cheese press, cheese wax and melting bowl, feta moulds, pipette, thermometer, small ricotta basket with container, vegetarian rennet tablets, cheese salt, calcium chloride, cheese cloth, citric acid, cheese mat, steriliser, mesophilic starter culture, curd knife, culture and enzyme measuring spoons, draining spoon, anatto colourant, instructions, recipe book.
This kit is ideal for intermediate cheese makers and makes up to 7kg of specialty cheeses. Kit Contains: Cheese cloth, Cheese Moulds (2), Silver and White Cheese Wrap 240mm x 240 mm (20 Sheets), Artisan's Cheese Salt, Steriliser, Pencillium Camemberti Culture (3), Pencillium Roqueforti Culture (3), Aromatic Mesophilic Culture (6), Vegetarian Rennet Tablets (10), Maturing Box, Thermometer, Calcium Chloride, Pipette, Kit Instructions and Recipe Booklet.
Do you make the cheeses from the Fresh, Italian and Artisan Cheese Kit regularly? If so, this is the kit for you. The kit includes the popular replacement ingredients you need to make cheeses from these kits. Kit Includes: - Mesophilic Culture (3 Pack) - Citric Acid (100g) - Cheese Salt (450g) - Cheese Cloth - Vegetarian Rennet Tablets (10) - Calcium Chloride (50ml) - Steriliser - Artisan Cheese Kit Recipe Booklet
Used for making batches of cheese from up to 10 litres of milk. The solid base eliminates the risk of hot spots which cause the milk to scald at the bottom of the pot. Eliminates the need to use a double boiler for heating milk or making cheese. This pot is suitable for all stovetops including induction. Size: 11 Litres, Height 21cm, Diameter 27cm (36cm including handles)
Stainless Steel Thermometer 220mm. The thermometer is an accurate way to ensure you are heating your milk and cream up to the right temperatures. This thermometer has a clip to attach the thermometer to a pot or cheese vat.
This knife is specialised to carefully cut delicate curd without tearing when making cheese. The long blade makes it very easy to cut right down to the bottom of deep pots and cheese vats.
This draining spoon is used for stirring and separating curd from whey during the cheesemaking process.
A fine, nylon, mesh bag used for draining the whey from cheese curds when wanting to thicken up cream cheese, mascarpone, quark and yoghurt. Also used for draining the juice from fruits when making jellies and preserves. Comes with a reusable, washable nylon bag. Stand is made with adjustable feet to ensure it fits securely onto all sized pots and bowls. Measurements: 19cm x 19cm, Height: 23cm
This colander is perfect for cheesemaking. It has large round feet which keep the cheese curds elevated in your sink while the whey drains away. Perfect for making Mozzarella, Cream Cheese, Quark and Greek Style yoghurt.
A reusable finely-woven cloth of 90 thread per inch 100% cotton. It's used in place of cheese cloth, which is too wide a weave for some cheese recipes. 900mmx900mm
This Mad Millie cheesemaker is a great, easy to use piece of equipment used for making both cheese and yoghurt. The insulating walls of the Cheesemaker Incubator keep milk warm for several hours while the culture can work on acidifying the milk and turn it into curds and whey. This kit includes; a cheesemaker incubator, a 4L cheese vat, a 1L soft cheese vat and instruction booklet. All components are 100% BPA free, microwave oven and dishwasher safe.
Plastic cheese mat with elevated feet used for draining and/or air drying cheese. Also used as replacement piece from the Mad Millie Maturing Box. Measurements: 22cm x 15cm
You'll get a fabulous authentic look with this traditional square mould for making Feta as well as the famous Italian Telaggio. Measurements: 11cm x 11 cm, Height 8.5cm
This classically formed mould is specially shaped to optimise the development of Camembert and blue-veined cheese types. It made of food grade plastic, which is dishwasher safe. Measurements: Top Diameter: 9.6cm, Bottom Diameter: 9cm, Height: 9.2cm
Specially designed to help the ricotta breathe, so that it is light, sweet and moist. With a handy storage container too. Measurements: Top Diameter: 9.8cm, Bottom Diameter: 7.8cm, Height: 10cm
Used for pressing your home made hard cheeses in an accurate and reliable manner. It is made from a special food grade plastic that is easily cleaned and does not absorb bacteria. It comes with a 2 litre hard cheese mould, fitting curds from 6 litres of milk, a press and pressure gauge.
This top quality hard cheese mould has a volume of 2 litres, fitting curd from 6 litres of milk. This mould is made to be used with the Mad Millie Cheese Press with Pressure Gauge. Measurements: Top Diameter: 160mm, Bottom Diameter: 135mm, Height: 150mm
Cheese Salt adds flavour and helps preserve cheese. It is non-iodised as iodine inhibits growth of the starter culture.
Available in Red, Yellow or Black. Many hard cheeses are waxed prior to ageing. This process helps to retain the moisture within the cheese, and protect it from external mould while the cheese is aged. Guaranteed quality, 500g
Used for melting, and long term storage of your cheese wax. Size: 1.5 Litres
Used to mature your cheeses that need to be kept humid and in a sterile place. The rack inside is removable and can also be used for drying fresh and hard cheeses. Dimensions: 24cm x 17cm, Height: 11cm
Mesophilic (MW3) is a freeze dried culture, which contain special strains of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis. Each sachet contains enough culture for 8 litres of milk. Activity = 2.4 U. All Mad Millie cultures contain a small amount of dairy. For best results, stir sachet content directly into 8 litres of milk at the time and temperature stated in your recipe. This culture can be used to make feta, cottage cheese, cream cheese
Formerly Flora Danica, Aromatic Mesophilic (YV32) is a freeze dried multiple mixed strain culture containing Lactoccus lastis subsp. Cremoris, Lactoccus lactis subsp. Lactis, Leuconostoc mesenteriodes subsp. Cremoris and Lactoccus lactis subsp. Diacetylactis. Aromatic Mesophillic is a gas producing culture, where little air pockets will be observed in the cheese. If gas is not desired, then use the Mesophillic Culture.
Thermophilic (DY17) is a freeze dried culture ideal for Italian and Swiss style cheeses which contain special strains Streptococcus thermophilus Each sachet contains enough culture for 8 litres of milk. Activity = 2.4 U. All Mad Millie culture contains some dairy. For best results, stir sachet content directly into 8 litres (2 US Gal.) of milk at the time and temperature stated in your recipe.
Penicillium Camemberti (ZX27) (also known as Penicillium candidum or Penicillium caseiolum) are essential in the ripening process of white surface mould cheeses such as Camembert and Brie. Penicillium Camemberti contributes to ripening of your cheese in the following ways: Characteristic appearance of the cheese Flavour and texture Protects the cheese surface against contaminants.
Penicillium Roqueforti (VZ3) is an important ingredient in the production of blue cheese. It is a dried, powdered conidia produced from the fungus Penicillium Roqueforti. Each sachet contains enough culture for 8 Litres of milk. Activity = 0.15 U. Pencillium Roqueforti contributes to the ripening of blue cheese in the following ways: The characteristic appearance of the cheese The typical blue cheese flavour The softening of the cheese and desired texture.
These tiny measuring spoons are great for when required to measure out tiny amounts of culture and/or enzymes. Tad is approx. 1/4 tsp, Dash is approx. 1/8 tsp, Pinch is approx. 1/16 tsp, Smidgen is approx. 1/32 tsp, Drop is approx. 1/40 tsp.
10 x Microbial Vegetarian Rennet Tablets More convenient than using rennet powder or liquid. Rennet tablets must be dissolved in cool boiled-water (as heat and chlorine can affect the rennet's activity) and added to warm milk as indicated in your Mad Millie recipe. Rennet tablets are G.E. Free.
Adding it to pasteurized and/or homogenised milk you buy from a shop helps restore calcium balance back to the milk, to create a firmer curd. Use 0.5ml per litre of milk. Add to milk before adding culture and/or rennet.
A very handy measuring instrument made of plastic used to measure or transfer small amounts of rennet or lipase as well as calcium chloride.
Lipase is a preservative free enzyme made from animal tissue. It brings additional flavour to milk which helps develop the various flavour profiles in your cheese. Dosage is dependent on taste preferences. Use between 0.1 and 0.5 grams per litre of milk. Add directly to milk at the same time as adding culture and before adding rennet. Product has been freeze dried and must be stored in the freezer.
Mad Millie iodine based sterilizing solution used on all your cheesemaking equipment and tools will help maintain excellent hygiene when making your cheeses. Directions: Use 1 capful per litre of water. Soak equipment for at least 2 minutes.
Mad Millie Citric Acid is a natural preservative used in place of culture to add an acidic, zesty taste. It is ideal when making Ricotta, Mozzarella and other simple fresh cheeses.
All the basics including what equipment and ingredients are needed, as well as important techniques and tips relevant for cheese making. This wee book also includes 9 cheese recipes and three additional recipes on how to make sour cream, butter and yoghurt.
This book is a staple for the novice home cheese maker. Book contains 75 recipes for cheese! Also contains a thorough review of the principles involved in cheesemaking along with many tips and an extensive trouble shooting guide.
A beautiful book with 50 cheese recipes. The coloured photographs aid as an inspiring motivation for the cheeses this book helps to create. The book additionally has an extensive review of the basic principles in cheesemaking and also provides a guide on creating beautiful cheese platters and matching wines with cheeses.