cheese making

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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 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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  • Finest Kind Animal Rennet 100ml

    N$190.00

    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$1,195.00

    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 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$20.70

    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 Microbial Rennet 100ml

    N$148.35

    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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