Our high quality butter muslin is made from a fine weave cloth meaning you won't lose any of your curds when straining your cheese. It is reusable and washable. Sterilise before use by placing in a pan of boiling water for 5 minutes.
We recommend sterilising your muslin prior to first use.
Citric acid is a weak organic acid which aids coagulation during the cheese making process. It is naturally present in many foods including lemons, limes and other citric fruits. This is a medium grain, food grade anhydrous citric acid.
Whether you're an amateur or a professional cheesemaker, you need an accurate and reliable thermometer to test the temperature of your milk. This is a high quality dairy thermometer with a large 1 ¾" dial, extra long probe and a large pan clip for placing on the edge of your milk pan.
(This is the same thermometer included in our kits)
An aromatic collection of cut herbs grown organically in France consisting of thyme, rosemary, marjoram, savory, oregano, basil and lavender. These herbs are ideal for mixing into soft cheeses such as goat's cheese.
An organic fine sea salt which is free from additives and anti-caking agents making it perfect for cheese making. It helps to draw moisture from the curds as well as adding flavour to the cheese.
Rennet causes the protein in the milk to form curds while the liquid components separate as whey. Fromase® 50 rennet is a coagulant tablet produced with a microbial coagulant (endopeptidase) preparation derived from a selected strain of Rhizomucor miehei and contains no animal products.
Each tablet portion should be dissolved in cool boiled water for at least 10 minutes prior to being added to the milk as per the instructions included in our kits.
Once opened, these rennet tablets can be kept in the freezer for up to 5 years.