Rennet is used to turn the milk from a liquid to a solid curd and is needed for any rennet based cheese. Rennet comes in 3 different forms Tablet, Liquid and Powder. Rennet has long been a animal based product but today also comes in a or Vegetable microbial form. We proudly carry Walcoren rennet and believe it is the nicest rennet and most reliable to use. We carry Calf Rennet, Kid rennet and Microbial rennet.
Calcium Chloride is used to restore the calcium level in the milk and is necessary for a proper curd formation. When Calcium Chloride is added before adding the rennet or coagulant the calcium is restored. Calcium Chloride should be used when ever pasteurized milk is being used to make cheese (other than stretch cheeses). If you are using store bought milk that is pasteurized you NEED Calcium Chloride.
Culture or Starter is a good for the gut bacteria that gives cheese its flavor. It is used in the first steps of cheese making and ripens the milk.The bacteria enter the milk and milk sugar is converted into lactic acid. Mesophilic starter culture is used for making soft cheeses. Thermophilic starter culture is used when making hard cheeses that need to be cooked at a warmer temperature. Cheese cultures can be used for Cow milk, Goat milk, Sheep milk, Buffalo milk and even Camel milk.
Lipase Powder is an enzyme used to give some cheese the robust flavors required such as Parmesan and Greek Feta.
Penicillium candidumis the while mold powder used for Brie and Camembert. It helps to ripen the cheese and to produce flavor. It is necessary to use when making bloomy rind cheeses.
Penicillium Roquefortiis the blue mould used for cheeses such as Gorgonzola, Stilton and other blue cheeses. It is used in conjunction with Mesophillic culture. It helps to ripen and flavor cheese and produces blue green veins.
Propionibacterium shermanii is used in conjunction with a Thermophillic culture to produce Swiss type cheeses. The proponic powder is responsible for the holes in swiss style cheeses
"When it comes to kitchen tools we like using stainless steel as much as possible, you can use other materials like plastics, but we do not recommend using wood (wooden spoons, bowls, etc.)"
Equipment Check List:
Cheesecloth, butter muslin. If you don't have either you can use a clean t-shirt material
Bain Marie or Double Boiler
Large bowl that the colander can sit in.
Salt ( non iodized )
Milk Raw or Store bought ( not Ultra Pasteurized )
Water ( Chlorine Free ) *Bottled water is ideal.
Long knife with a smooth blade to cut curds. (An icing spreader works too)
Small mixing cups
Mould or form to give cheese shape
Cheese in New Zealand
Did you know that the North west is about 20 years behind New Zealand when it come to making cheese at home? In New Zealand every grade 9 student in public school learns to make cheese in class!