Agar-agar is a thickening/jellification agent used in many foods. It is extracted from seaweed and imparts no taste to the ingredient that it is added to. In small qantities it thicken liquids (like yoghurt) to provide a luxurious smooth taste.
Annatto cheese colouring (50ml/200ml/1L)
Make Italian favorites such as Mascarpone, Ricotta, Ricotta Salata, Mozzarella and Burrata with this starter kit. Kit includes recipes and ingredients. Just add milk! Perfect for beginners.
Wax preserves your cheese while it is ageing. Waxing also keeps your cheese moist and protected against unwanted mold growth on the rind. Waxing is suited for hard, drier cheeses.
Penicillium Candidum Neige (Weiss schimmelkultur von Du Pont)
Penicillum Candidum Neige for making Camembert (250-300 litres)
Camembert Mold. 110mm x 110mm
Stitched. Used for draining the whey off your cheese or for straining yoghurt.
This product is reusable.
Cheese Salt (100g / 500g / 5kg)
Citric Acid (100g / 250g / 500g / 1kg)
Crafty Culture's delicious Cottage Cheese Recipe. Emailed in PDF format to you.
Crafty Culture's delicious Cream Cheese Recipe. To be emailed in PDF format to you.
Crafty Culture's delicious Feta Recipe. Emailed in PDF format to you.