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Cheese Starter & Rennet-You will be amazed at how easy it is to make your own cheese. You already have most of the equipment in your kitchen and we supply the rest. A simple cream yogurt cheese spread can be ready for breakfast overnight. Mozzarella cheese is ready the same day its made and even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks. Unlike many cheese kits on the market, ours is complete. Even the cheese press and wax are included. 
CHEESE STARTER CULTURES
  
Direct cultures take all the worry out of culture preparation. They are added directly to your milk when any recipe calls the the addition of starter.
-Mesophilic-A Starter $4.95 for eight individual packets
(lactococcus lactis) Mesophilic-A is for fresh and hard cheeses such as Cheddar, Colby, Feta, Chevre. 1/4 teaspoon will ripen 2 gallons of milk. Add to milk when any recipe calls for the addition of starter. Package contains enough starter to prepare eight 2 gallon batches. Store in freezer. Requires Rennet
-Mesophilic-M Starter $4.95 for eight individual packets
(lactococcus lactis ssp cremoris) Mesophilic-M is for fresh cheeses such as Camembert, Gouda, Blue, Baby Swiss and others where a buttery flavor and eye formation is desired. 1/4 teaspoon will ripen 2 gallons of milk. Add to milk when any recipe calls for the addition of starter. Package contains enough starter to prepare eight 2 gallon batches. Store in freezer. Requires Rennet
-Thermophilic Starter $4.95 for eight individual packets
(strptococcus thermophilus) For Italian cheeses like parmesan, romano, provolone and mozzarella. Also for swiss and feta. 1/4 teaspoon will ripen 2 gallons of milk. Add to milk when any recipe calls for the addition of starter. Package contains enough starter to prepare eight 2 gallon batches. Store in freezer. Requires Rennet
-Italian Starter $4.95 for eight individual packets
(lactobacillus helveticus) For Italian cheeses like parmesan, romano, provolone and mozzarella. 1/4 teaspoon will ripen 2 gallons of milk. Must be used with Thermophilic Starter and requires Rennet according to recipe. Package contains enough starter to prepare eight 2 gallon batches.
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RENNET
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-Vegetable Rennet Liquid $3.95
Contains no animal products. 1/4 teaspoon diluted in 4oz. of distilled water will set 2 gallons of milk in about 45 minutes. You get 1 oz. in a spill proof dropper bottle. Please Note: 1/4 teaspoon of this double strength liquid rennet equals 1/2 rennet tablet. Store in the refirgerator for up to 5 months.
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FLAVORING MOLDS
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-Blue Penicillium Roquefort $3.95
Add directly to milk to ripen and give flavor to Blue, Gorgonzola and Stilton use 5 to 6 drops per gallon of milk. 1/4 oz. in dropper bottle will flavor 25 gallons of milk. Requires cheese starter and rennet. Keep Refrigerated.
-Penicillium Candidum $3.95
White mold used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. Packet contains 1/4 teaspoon which will make 1 quart to be sprayed on drying cheese.
-Propionic Shermanii $5.95
(propionibacterium shermanii) Creates the eyes and aroma in Swiss, Gruyere and Emmenthal. This culture must be used with the Mesophilic M and Rennet. Recipe not included
-Italase Mild Lipase Powder $3.95
An enzyme found in raw milk and also produced by microorganisms that split the fat molecules into fatty acids which create flavor. Gives Blue, Mozzarella, Parmesan and other Italian cheeses that distinctive flavor. May not be vegetarian safe! 1 oz.
-Capilase Very Sharp Lipase $3.95
An enzyme found in raw milk and also produced by  microorganisms that split the fat molecules into fatty acids which create flavor. Produces a strong, piquant flavor in Romano, Provolone, and other Italian cheeses. May not be vegetarian safe! 1 oz.
-Bacteria Linens $9.95
2 dose pack for surface ripened cheese like Brick, Limburger and Muenster.
-Flaked Salt $1.85
Specialty grade additive free pure salt for seasoning cheese, canning, hot sauces and mustards. Enhances flavor, inhibits spoilage. 3 pound bag
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SOFT & CREAM CHEESES
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-Fromage Blanc 5 pkgs. $5.95 (contains rennet)
One of the best yet! A soft, creamy spreading cheese. So simple even kids can make it. 1 pack sets 1 galon of milk and yields 2 lbs. of cheese.
-Crème Fraiche 5 pkgs. $5.95 (contains rennet)
Added to light cream this makes a delicious Crème Fraiche that may be served fresh or used in cooking.  Each pack will set up to 1 quart with a yield of about 1 lb.  When drained slightly it will produce a creamy mascarpone cheese.
-Bulgarian Yogurt Cultures with Acidophilus  $5.95 4 pack
This is the smoothest, richest taste we have ever found and one of the healthiest yogurts for you. This culture will work with skim milk to give a low-fat, low cholesterol yogurt. Can be re-cultured up to 20 times. SEE YOGURT MAKING
-Buttermilk Starter-$5.95
This direct culture is a thick old-fashioned buttermilk which can be made with skim or whole milk. Makes a superior buttermilk for drinking, cooking or buttermilk cheese. Makes 5 one quart batches. No rennet required.
-Sour Cream-$5.95
Each of the 5 packets will turn 1 pint of cream into delicious thick "old world" style sour cream. Includes instructions.
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ADDITIVES
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-Cheese Coloring $1.95
A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue.  Annatto is tasteless and is not a preservative. Naturally derived from the Annatto tree, and will impart an appetizing yellow color to your cheese. You get 1/2oz. liquid in a spill proof dropper bottle. Use only two or three drops per gallon.
Citric Acid Used to increase acidity when necessary. 2oz.
2 oz.-$1.25 
 lb.-$3.20 
Tartaric Acid Used to make mascarpone desert cheese. 2oz.
2 oz.-$1.95 
1 lb.-$11.00 
Calcium Chloride Improves curd size and texture when using store bought milk. One teaspoon will treat 2 gallons of milk. 30% solution.
1oz.-$1.95 
1pt.-$7.95 
-pH Test Strips for Cheese pH range of 5.0 to 9.0. Packet of 20. -$3.95
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copyright 2001 J.R.Leverentz. All rights reserved.