Mad Millie Cheese

Cultures/Rennets

 

 

Aromatic Mesophilic Culture (5 Sachets)

Aromatic Mesophilic (YV32) is a freeze dried mixed strain culture containing; Lactoccus lastis subsp. cremoris,Lactoccus lactis subsp.lactis, Leuconostoc, 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.

Each sachet contains enough culture for 4 L of milk.

This culture is shelf stable for 10 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture

Mesophilic Culture (5 Sachets)

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 4 L of milk.

This culture is shelf stable for 8 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture

 

White Mould Culture Blend (5 Sachets)

 

This is a freeze-dried mixed blend culture containing Penicillium Camemberti and Aromatic Mesophilic.

Penicillium Camemberti (ZX27) (also known as Penicillium candidum or Penicillium caseiolum) is essential in the ripening process of white surface mould cheeses such as Camembert and Brie and Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese.

Strains included in this culture are; Penicillum candidum, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc

Each sachet contains enough culture for 4 L of milk. 

Contains: milk/dairy 

The White Mould Culture Blend lasts out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.

 Blue Mould Culture Blend (5 Sachets)

This is a freeze-dried mixed blend culture containing Penicillium Roqueforti and Aromatic Mesophilic. 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 and is responsible for the blue mould which appears in your cheese. Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese.

Strains included in this culture are; Penicillum roqueforti, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp lactis biovar diacetylactis, Leuconostoc.

Each sachet contains enough culture for 4 L of milk. 

The Blue Mould Culture blend lasts out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.

 

Dairy Free Yoghurt Culture (5 Sachets)

This dairy free yoghurt culture is a freeze-dried yoghurt culture ideal for making yoghurt and yoghurt cheese, which contain the following strains; streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.

5 sachets included and each sachet contains enough culture to make 1-2 L of yoghurt. 

This culture is shelf stable for 8 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture

Vegetarian Liquid Rennet

A microbial rennet used to coagulate milk when making cheese and/or junket. This rennet is suitable for vegetarians.

Directions: Use 0.5 ml per litre of cow's milk at the time & temperature stated on your recipe. 

Ingredients: water, salt, enzyme, preservative (211).

Store in the fridge.

Vegetarian Rennet Tablets (10)

Rennet is used to coagulate milk to make curds and whey when making cheese. Each rennet table will coagulate 4 L of milk. This rennet is suitable for vegetarians. 

The rennet tablets are shelf stable.

Store in a cool dry place out of direct sunlight. 

Directions: Dilute the rennet tablet in 20 ml - 40 ml of cool, un-chlorinated water.

Ingredients: rennet (milk clotting enzyme, excipients) 

Northern Home Brewing, Shop 7/2 Elphin Road, Launceston 7250 TAS

Ph: 0363340081

 

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