Advice on Calcium Chloride

Advice on Calcium Chloride

Should I use Calcium Chloride?   What is it? Calcium chloride is a mineral solution often added to help with the coagulation of milk during cheese making and its use is optional. It helps stabilise the curds making them easier to handle and helps prevent loss of...
Which Rennet Should I Use?

Which Rennet Should I Use?

Which type of rennet should I use? And how should I use it? Rennet is an enzyme that helps coagulate milk to create cheese. It comes in both liquid and tablet form. Rennet can be derived either from animals or from plants and microbes for a vegetarian alternative. It...
Culture measuring spoons

Culture measuring spoons

This is a set of small measuring spoons that you use to measure out the amounts of culture and liquids you need for making cheese. We have provided a handy table for reference of each spoon size and the equivalent millilitre measurement. Amount Teaspoon Measurement...
Cultures debunked

Cultures debunked

Firstly, it should also be said that you can make cheese without using cultures, but it will lack a complexity of taste. Starter cultures contain strains of bacteria that develop acidity and promote ripening and therefore flavours.  The culture continues to...