Cultures, Rennet, Flavorings
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$5.95
Use to make Italian cheeses such as mozzarella, parmesan, provolone, and Swiss cheese. This is not a direct set culture.
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$12.95
This culture makes the "eyes" (holes), aroma, and flavor associated with Swiss cheeses. 25 gm packet.
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$5.95
This starter culture will produce cottage and pot cheeses, Neufchatel and other soft cheeses. Packet will make one quart of mother culture.
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$5.95
This yogurt culture turns up to two quarts of milk into a rich creamy yogurt.
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$5.95
This yogurt starter culture will produce a creamier, richer, sweeter yogurt. One packet will set up 2 quarts of milk. 5 pkts.
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$2.95
This salt melts easily, does not cake, and contains no iodine. 8 oz. package.
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$7.95
A microbial coagulant (M. Miehi and/or M Pussillus). Foil strip of 10 tablets.
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$6.95
It's less expensive when you purchase three or more strips of 10 rennet tablets.
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$6.95
Use 1/2 teaspoon of liquid vegetable rennet to set 2 gallons of milk in 45 minutes. Choose from 2 oz., 8 oz., or 16 oz. bottles.
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$6.95
Lipase powder adds a sharp flavor to Italian cheeses. Italase has a milder flavor.
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