Finest Kind

Finest Kind is a closed corporation established in 1993 and imports and distributes high quality cheese, yoghurt and fermented food making ingredients and equipment to the dairy and fermented food industry. Finest Kind stocks goods from world-renowned well established companies that have stood the test of time.

Finest Kind clients process cow, goats or sheep milk to cheese, butter & yoghurt as well as vegetables and fruits to fermented food products. They range from the smallholder or housewife who has never made fermented foods before to large well-known factories. They are farmers living in the remote areas of Southern Africa, Namibia, Zimbabwe and even as far north as Kenya as well as highly trained scientists and technicians. Finest Kind has had the pleasure of witnessing many of its clients grow from a small kitchen industry to a mini factory size operation with Finest Kinds well-researched recipes.

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  • Chr Hansen ABT-5 Probiotic Culture 50u

    N$749.00

    ABT-5 Probiotic Culture

    ABT 5 is a yoghurt culture with added pro-biotic bacteria. It sets in  5 – 6 hours at 38 – 40 degrees centigrade. To maintain temperature over this period it is best used with the Finest Kind Hay Bag.

    It gives a thick, creamy, set yoghurt with a mild flavour made with full cream milk. It is less ropey than ABT-1. It can be used with shop bought full cream milk.  Low fat milk  will result in a thinner end product. Studies have shown the pro-biotic bacteria to improve gastrointestinal health and to have a positive effect on immunity.

    INGREDIENTS

    Bifidobacterium BB-12 – pro-biotic

    Lactobacillus acidophilus LA-5 – pro -biotic

    Streptococcus thermophilus

    YIELD

    1 50U packet will yield 250 liters yoghurt.

    DOSAGE

    To make 1 liter,  cut open one corner of the packet to dispense a few kernels on a teaspoon tip and close again with a washing peg.

    STORAGE

    Store in a tupperware in the freezer for up to 2 years. Make sure to keep the culture dry.

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  • Chr Hansen Flora Danica Culture 200U

    N$1,402.40

    FLORA DANICA DVS A freeze-dried bacteria that can be added directly to the milk. Mesophilic aromatic culture, type LD produces flavour and CO2.

    Usage: The culture is primarily used in the manufacture of Continental cheese types (Gouda,
    Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

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  • Chr Hansen Flora Danica Culture 50U

    N$400.00

    Chr Hansen Flora Danica Mesophilic Aromatic Culture 50u

    Flora Danica is a mesophilic type culture that adds a buttery flavor to a variety of soft cheese including Havarti, Gouda, Edam, Camembert, Brie, Feta, Blue, Buttermilk, Sour Cream, Cream cheese, Creme Fraiche and Cultured Butter. This culture will produce a small amount of carbon dioxide gas, which make it a great choice when a lighter textured cheese is desired.

    Flora Danica be used as a direct set culture or to incubate a mother culture. Store in the freezer for up to 2 years

     

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  • Chr Hansen R-704 Culture 50U

    N$402.00

    R704 DVS A freeze-dried bacteria that can be added directly to the milk. Mesophilic.

    Usage: Gouda, Cheddar, Feta, Soft Cheeses. Can be added in combination with other lactic cultures.

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  • Chr Hansen STI – 15 Thermophilic Culture Blend 50u

    N$388.10

    STI – 15 Thermophilic Culture Blend

     

    Thermophilic culture. O starter

    Application for cheeses without holes eg. mozzarella, halloumi, feta, cheddar and cottage cheese.

    Also suitable for cheeses with cooked curd such as Emmental, Gruyere and mountain cheese.

     

    Dose: 50U/500L

     

    Remove the culture from the freezer before use and disinfect the package before opening.

    Add the contents of the package to the pasteurized milk and mix very well with the milk.

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  • Chr Hansen STI-12 Thermophilic Culture 50u

    N$388.20

    Chr Hansen STI-12 Thermophilic Culture 50u

    STi-12 DVS A freeze-dried bacteria that can be added directly to the milk. Thermophilic.
    Ingredients: Streptococcus thermophilus.
    Usage: Mozzarella, Gruyere, Emmentaler, Fontina.
    Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese. A pre-ripening time of 30 min. to 1 hr is required.
    Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days.

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  • Chr Hansen TCC-3 Thermophilic Culture 50u

    N$376.05

    TCC-3 Thermophilic Culture 50u

    TCC3 DVS a freeze-dried bacteria that can be added directly to the milk. Thermophilic.

    Ingredients: Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus.
    Usage: Parmesan, Mozzarella, Bocconcini, Pecorino, Asiago, Scarmoza.
    Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese. A pre-ripening time of 30 min. to 1 hr is required.
    Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days.

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  • Chr Hansen White Daily 41 Mesophilic/Thermophilic Culture Blend 50u

    N$400.00

    White Daily 41 Mesophilic/Thermophilic Culture Blend

    WHITE DAILY DVS A freeze-dried bacteria that can be added directly to the milk. Homofermentitive culture blend. Does not produce CO2

    Usage: Feta, White Cheeses and Ultra Filtration cheeses (Such as Danish Feta)

    Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese. A pre-ripening time of 30 min. to 1 hr is required.

    Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days

     

     

    Further information:

    Ingredients:Mesophilic and thermophilic blend

    Dietary Info: Certified Kosher excl passover. Certified Halal

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  • Chr Hansen YC – X11 Thermophilic Yoghurt Culture 50u

    N$499.00

    Chr Hansen YC – X11 Thermophilic Yoghurt Culture 50u

    Thermophilic Yogurt Culture YC-X11 is a sachet of granular culture producing a mild taste and is suitable for cup-set, stirred and drinking yogurt.

    Contains: Lactobacillius delbrueckii subsp. bulgaricus, Streptococcus thermophilus.

    Directions:

    Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.

    Recommended incubation temperature: 34 to 45 Degrees Celsius

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  • Chr Hansen YF – L811 Thermophilic Yoghurt Culture 50u

    N$504.00

    Chr Hansen YF – L811 Thermophilic Yoghurt Culture 50u

    A Thermophilic Yogurt Culture – YoFlex

    • YFL811 gives a thicker more viscous yoghurt than YCX11.

     

    Defined mixed strain culture containing Streptococcus thermophilus and Lactobaciluus delbrueckii subsp. bulgaricus blended in a convenient freeze-dried form to produce yoghurt.

     

    YF-L811 will produce a yoghurt with a very high body, very mild flavour and  very low post acidification. The culture is ideal for manufacturing the following types of very mild yoghurt

    • Stirred
    • Set
    • Drinking

    Directions:

    Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.

    Recommended incubation temperature: 34 to 45 Degrees Celsius

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  • Finest Kind Animal Rennet 100ml

    N$185.00

    Animal Rennet

    Finest Kind supplies a natural rennet containing chymosin and pepsin extract from the calf for the coagulation of milk.  100ml rennet is  supplied in a dropper bottle, making it very convenient to measure the exact amount required i.e. 40 drops per 10 liters milk and 18 drops per 4.5 liters milk etc.  100ml of Liquid Animal Rennet at 4 drops/L is enough to make 40kg of cheese and 1000 ml of Liquid Animal Rennet at 25ml/100L is enough to make 400kg of cheese.

    Rennet must be stored in the fridge at 4°C.

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  • Finest Kind Beginner Cheese Kit

    N$1,333.40

    Beginner Cheese Kit

    Contains all the ingredients, equipment and easy to follow recipes to make +- 30kg cheese. You can make the following cheese: feta,cream cheese, halloumi, anari ,ricotta, fromage frais, chevre ,lactic cheese, paneer.

    Contents:

    Rennet, culture, salt, citric acid, calcium chloride, ph sticks, thermometer, cheese mould, cheese cloth, draining gauze.

     

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  • Finest Kind Beginner Vegan Yoghurt Kit

    N$550.30

    Beginner Vegan Yoghurt Kit

    Make your own vegan yoghurt with this Finest Kind Beginners Vegan Yoghurt Kit. Makes one liter yoghurt with 1 liter of almond, coconut or soy milk. No added starch, preservatives or sugar needed and enough ingredients in the kit to make 100 liters yoghurt.

    Free manual included with easy recipes.

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  • Finest Kind Calcium Chloride Granules 5L

    N$231.15

    Calcium Chloride 5L

    Calcium chloride is added to milk to enhance its coagulating properties in the presence of the enzyme rennet or chymosin. It is particularly required when cows are on dry land. It is also added to brine in order to avoid the leaching of calcium from cheese.

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  • Finest Kind Cheese Salt Non Iodised 250g

    N$14.00

    Cheese Salt Non Iodised

    Finest Kind cheese salt absorbs easily and contains no iodine. Lactic bacteria is important for the proper aging of cheese and iodine will kill the lactic bacteria in the aging process.

    Suggested use:

    Used to help flavor production, preservation and brining of cheese. Directions for use will vary from recipe to recipe.

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  • Finest Kind Cloth Cheese Cloth 0.75m x 0.75m

    N$38.00

     

    Size: 0.75m x 0.75m

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  • Finest Kind Culture Yoghurt Culture Plain

    N$104.00

    Yoghurt Culture Plain

    A freeze-dried yoghurt culture. Makes one liter youghurt. Store 2 tablespoons for the next batch. And continue this process indefinitely. Instructions are included in the packet. As long as the instructions are followed one packet can make up to a 100 litres of yoghurt.

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  • Finest Kind Microbial Rennet 100ml

    N$124.20

    Microbial Rennet

    Purified thermolabile liquid microbial coagulant produced by submerged fermentation on a vegetable substrate with a selected strain of the fungus Rhizomucor miehei that is kept under contained conditions.

    It is suitable for cheese making of any type of cheese -hard cheeses, semi-hard cheeses, soft cheeses and mould cheeses.

    The 100ml microbial rennet is supplied in a dropper bottle, making it very convenient to measure the exact amount of enzyme required i.e. 40 drops per 10 liters milk and 18 drops per 4.5 liters milk etc.  100ml of Liquid Microbial Rennet at 4 drops/L is enough to make 40kg of cheese and 1000 ml of Liquid Microbial Rennet at 25ml/100L is enough to make 400kg of cheese.

    Store the liquid in the fridge at 4°C.

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  • Finest Kind Yoghurt Culture Vegan

    N$100.05

    Yoghurt Culture Vegan

    A freeze-dried vegan yoghurt culture

    • Make your yogurt yourself: easy and so delicious
    • This packet is sufficient for one liter of yogurt. Take 3 tablespoons of this fresh yogurt for each additional batch.
    • In order to maintain the taste and consistency, we recommend starting with a new bag after about 5-6 weeks.
    • You can make up to 100 liters of fresh yogurt with a single package
    • Yoghurt Vegan Bioferment® contains a mild yoghurt culture with streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacteria. All of these strains were grown dairy-free.
    • free from genetic engineering
    • In addition to coconut, lupine or grain drinks, you can also process cow, goat and sheep milk.

     

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