Cheese Cultures

Mesophilic (MW3) is a freeze dried culture, which contain special strains of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lacti...

This Fermented Vegetable Culture is great to use when making Sauerkraut, Kimchi or other fermented vegetables with your Mad Millie Fermenting Crock...

Kefir is a popular and delicious fermented drink, using bacteria and yeast, which is healthy and great for you.Mad Millie Kefir Culture contains 7 ...

Aromatic Mesophilic (YV32) is a freeze dried mixed strain culture containing: Lactoccus lastis subsp. cremoris Lactoccus lactis subsp.lactis  Leuc...

This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing st...

This is what gives the coconut yoghurt the perfect texture and consistency.Mix 1 heaped Tbsp thickener, 2 Tbsp raw sugar (optional) and 1/2 cup of ...

A microbial rennet used to coagulate milk when making cheese and/or junket. This rennet is suitable for vegetarians. Must be refrigerated. 

4L Vegetarian Rennet (Tablet Strip x 10)

Used for acidifying the milk to make cheeses such as Ricotta and Mozzarella. Dosage depends on cheese being made. Refer to your cheese recipe for i...

Restores vital calcium content to pasteurized and/or homogenized milk which helps to form a stronger curd. Add 0.5ml of Calcium Chloride per litre ...

The Mad Millie Sourdough Starter Culture requires no cultivating. You can add this straight to your dough mix without any hassle of growing or main...

Use the Mad Millie yeast flakes in any vegan cheeses to add a real savoury flavour.Ingredients: yeast (96%), salt.Store in a cool, dry place away f...

Use agar to achieve the perfect texture of your vegan feta and mozzarella. This product is a dried extract from red algae and is suitable for vegan...