Cultures | Rennet

For winemaking: Good acid balance is important in winemaking in order to ensure good flavor and keeping qualities in finished wines. Use this kit to measure and adjust acid before fermentation commences. For cheesemaking: You can easily test the acidity of milk, cheese whey,...

For Winemaking: Used to correct the acidity in acid deficient wines. This is the acid of lemons and other citrus fruits. Use sparingly in white wines only. For Cheesemaking: Dissolve proper amount in 1/4c. non-chlorinated water. Add to milk when specified in recipe. STORAGE:...

For winemaking: Preferred acid for adjusting acid levels in wine. 3.8g per gallon adjusts acidity by +.1%. As a note: some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total...

This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your cheese and ice cream. Most cheeses will yellow slightly in the aging process, but if you want a strong yellow color this is for...

This salt melts easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process and it is the lactic bacteria that is important to the proper aging of cheese.  CONTAINS: 8oz. Non-iodized Cheese Salt DIRECTIONS: Used to help flavor production, preservation...

This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk. CULTURE INCLUDES: s.lactis, s.cremoris, l.b.diaetylactis, m.s.cremoris, malto dextrin. YIELD: Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1qt. If...

Add this to light cream for a delicious Creme Fraiche that may be served fresh or used in cooking. When drained slightly it will even produce a creamy Mascarpone cheese. CULTURE INCLUDES: s.lactis, s. cremoris, s lactis biovar diacetylactis, malto dextrin and vegetable rennet....

Used in producing Cottage Cheese, Pot Cheese, Neufchatel and other soft cheeses. It comes in one package and a mother culture must be incubated. CULTURE INCLUDES: s.lactis, s. cremoris, s.lactis biovar diacetylactis, m.s. cremoris, malto dextrin YIELD: Each packet will make 1 quart of prepared...

Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. CULTURE INCLUDES: s.lactis, s. cremoris, malto dextrin YIELD: Each packet will set up to 2 gallons of milk. DIRECTIONS: Add 1 packet to your...

Ricki's Sour Cream Starter will turn a quart of cream into delicious, thick, "old world" style sour cream. For a low fat substitute you can use this culture with low fat or skimmed milk. CULTURE INCLUDES: s.lactis, s.cremoris, l.b.diaetylactis, m.s.cremoris and malto dextrin YIELD: Each packet...

Used in making Parmesan,Romano and Swiss and other Italian style cheeses. This culture is added directly to your milk and takes all the muss and fuss out of the culturing process. CULTURE INCLUDES: s. thermophilus, d.s.lactis, helveticus and malto dextrin YIELD: Each packet will set 2 gallons...

Each bag contains: 2 packets of yogurt starter culture. Instructionsfor using this culture are included and may be found here. Shipping and Storage Information: Cultures for Health Greek yogurt starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture.  Refrigeration recommended....

Each bag contains: 4 packets of starter culture. Instructions for using this culture are included and may be found here. Suitable for use with pasteurized whole milk Avoid ultra-pasteurized or UHT milk. Direct-set (single-use) culture - each packet makes one batch of yogurt. Shipping and...

Mild lipase powder (italase) is a flavor enzyme that will add a mild flavor to Italian cheese including Mozzarella, Parmesan and Feta.Ingredients: Pregastric calf lipase Salt Nonfat dry milk Yield: 1 oz | 40-160 gallons of milkStorage: Store in the freezerNote: Contains milkDirections:1/2 hour...

Mild lipase powder (italase) is a flavor enzyme that will add a mild flavor to Italian cheese including Mozzarella, Parmesan and Feta.Ingredients: Pregastric lamb lipase Salt Nonfat dry milk Yield: 1 oz | 40-80 gallons of milkStorage: Store in the freezerNote: Contains milkDirections:1/2 hour...

This is the highest quality form of rennet available on the U.S. market today. INGREDIENTS: Veal rennet, sodium chloride brine, acetate, propylene glycol, caramel color, sodium benzoate, potassium sorbate. YIELD: 1/2 teaspoon will set 2 gallons of milk in approximately 45 minutes. Each 2oz....

This is a Double Strength rennet that contains no animals products. GMO and Gluten FREE. INGREDIENTS: Enzyme produced by pure fermentation of Mucor Meihei in salt brine, less than 5% propylene glycol, less than 2% sodium propionate. YIELD: 1/4tsp will set 2 gallons of milk in 45...

These tablets contain no animal products, are gluten free and Non-GMO. Each tablet is scored into 4 segments for ease of use. INGREDIENTS: Microbial coagulant (Mucur Pussillus and/or Mucur Miehei), Cellulose Microcristaline and Sodium Chloride USP YIELD: 1/2 tablet will set 2 gallons of...

Acid test kit reagent used in tritation. A replacement bottle for the Acid Test Kit. Click here for spec sheet. 4 oz bottle (117 mL)