Cheesemaking

Make cheese, yoghurt, kefir, kombucha and sourdough at home with Mad Millie kits, cultures and equipment. The kits are built for a kitchen, not a dairy: a saucepan, a thermometer and an afternoon are enough for a first batch of feta or halloumi.

Start with a cheese kit. The Fresh Cheese Kit covers ricotta, mascarpone and paneer; the Italian kit does mozzarella and burrata; the Artisan kit steps up to camembert and blue. Each includes the cultures and rennet for several batches, and the Top Up kit restocks them without buying another kit.

From there: cultures and rennet for anyone working from a recipe, moulds for shaping and draining, a press, curd knife and thermometer under equipment, and wraps for ageing. The fermented foods page has the yoghurt, skyr, kefir, kombucha and sourdough kits for everything that isn't cheese.