Vegetarian Rennet Tablets (x10)
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.
Dilute the rennet tablet in 20 ml - 40 ml of cool, un-chlorinated water.
Rennet (milk clotting enzyme, excipients)
Vegetable Culture - 5x Sachets
The Mad Millie Fermented Vegetable Culture is great to use when making sauerkraut, kimchi or other fermented vegetables with a fermenting crock. This provides a faster more reliable fermentation.Store below 25°C
Each Fermented Vegetables Culture Sachet contains Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc.
Store below 25°C
Each pack contains5 sachets. 5 sachets will make 5 batches (10 kg/22 lb) of Fermented Vegetables, each sachet treats approximately 2 kg of vegetables.
Cheese Culture - 5x Sachets
The Mad Millie Cheese Culture is the perfect culture for soft and hard cheeses. Mesophilic is a freeze-dried culture, which contains Lactococcus lactis without biovar. diacetylactis.
Each sachet contains enough culture for 4 L of milk. Activity = 2.4 U.
Store below 25°C
5 sachets will make:
5 batches (2.5 kg/5.4 lb) of Hard Cheese
20 batches (8 kg/17.5 lb) of Soft Cheese
Sourdough Culture - 3x Sachets
This Sourdough Starter Culture requires no cultivating. You can add this straight to your dough mix without any hassle of growing or maintaining your sourdough starter.
This culture contains: Yeast, Dextrose, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis.
Each sachet can be used to ferment dough recipes that use up to 6 cups of flour.
This culture is shelf-stable for 8 months.
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