Cheese
Showing all 16 results
-
Chr Hansen Flora Danica Culture 200U
N$1,402.40FLORA DANICA DVSÂ A freeze-dried bacteria that can be added directly to the milk. Mesophilic aromatic culture, type LD produces flavour and CO2.
Usage:Â 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). -
Chr Hansen Flora Danica Culture 50U
N$400.00Chr 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
-
Chr Hansen R-704 Culture 50U
N$396.75R704 DVSÂ A freeze-dried bacteria that can be added directly to the milk. Mesophilic.
Usage:Â Gouda, Cheddar, Feta, Soft Cheeses. Can be added in combination with other lactic cultures.
-
Chr Hansen STI – 15 Thermophilic Culture Blend 50u
N$388.10STI – 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.
-
Chr Hansen STI-12 Thermophilic Culture 50u
N$388.20Chr Hansen STI-12 Thermophilic Culture 50u
STi-12 DVSÂ A freeze-dried bacteria that can be added directly to the milk. Thermophilic.
Ingredients: Streptococcus thermophilus.
Usage:Â Mozzarella, Gruyere, Emmentaler, Fontina.
Dosage:Â 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. -
Chr Hansen TCC-3 Thermophilic Culture 50u
N$376.05TCC-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:Â 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. -
Chr Hansen White Daily 41 Mesophilic/Thermophilic Culture Blend 50u
N$400.20White Daily 41 Mesophilic/Thermophilic Culture Blend
WHITE DAILY DVSÂ A freeze-dried bacteria that can be added directly to the milk. Homofermentitive culture blend. Does not produce CO2
Usage:Â Feta, White Cheeses and Ultra Filtration cheeses (Such as Danish Feta)
Dosage:Â 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:Â Certified Kosher excl passover. Certified Halal
-
Finest Kind Animal Rennet 100ml
N$190.00Animal 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.
-
Finest Kind Annatto Natural Colourant 100ml
N$90.00Annatto is a natural colourant derived from the seed of the Bixa orellana L shrub. Depending on the quantity used it colours the cheese or rind from yellow to orange.
-
Finest Kind Beginner Cheese Kit
N$1,182.70Beginner 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.
-
Finest Kind Calcium Chloride 5L
N$231.15Calcium 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.
-
Finest Kind Calcium Chloride Solution 100ml
N$67.30Calcium 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.
-
Finest Kind Cheese Salt Non Iodised 250g
N$20.70Cheese 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.
-
-
Finest Kind Microbial Rennet 100ml
N$148.35Microbial 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.
-
Finest Kind Yoghurt Culture Vegan
N$125.95Yoghurt 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.
