Mad Millie Vegan Cheese Kit
Good for the tummy, great for health and gentle on the earth!
The Mad Millie Vegan Cheese Kit makes it easy to create delicious (guilt free!) vegan cheeses like mozzarella, halloumi, cream cheese, mascarpone, ricotta and feta at home.
Designed to be made in any kitchen. No specialised equipment or experience required. Just add your choice of nuts and kitchen spices. All cheese can be made in less than a day!
Time: 4-8 hours soaking time plus 30 minutes cooking time
Quantity: Makes 3 batches of each recipe. Approx. 3.6 kg in total before additional consumables need to be purchased.
Cheese the kit makes: Vegan Marinated Feta, Vegan Fresh Mozzarella, Vegan Hard Mozzarella, Vegan Halloumi, Vegan Ricotta, Vegan Cream Cheese, Vegan Mascarpone.
What's included:
- Thermometer
- Cheese Cloth
- Citric Acid
- Agar
- Tapioca Flour
- Savoury Yeast Flakes
- Cheese Salt
- Instructions and Recipe Booklet
Mad Millie Vegetable Culture (Fermented) Sachets x 5 Pack
The Mad Millie Fermented Vegetable Culture is great to use when making sauerkraut, kimchi or other fermented vegetables with your Mad Millie Fermenting Crock. This provides a faster, more reliable fermentation.
Each Fermented Vegetables Culture Sachet contains Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc.
Each pack contains 5 sachets. 5 sachets will make 5 batches (10 kg/22 lb) of Fermented Vegetables, each sachet treats approximately 2 kg of vegetables.
Contains: Milk
Mad Millie Vegetable Rennet 10t
Rennet is used to coagulate milk to make curds and whey when making cheese. Each rennet table will coagulate 4 L of milk. This rennet is suitable for vegetarians.
The rennet tablets are shelf stable. Store in a cool dry place out of direct sunlight.
Mad Millie Vegetable Rennet 50ml Liquid
A microbial rennet used to coagulate milk when making cheese and/or junket. This rennet is suitable for vegetarians.
Mad Millie Wax Coated Wrap (480x480mm sheets) x 10 Pack
This wax coated paper is perfect for maturing and storing homemade cheese and butter. It is best for long-term refrigerated storage of your finished cheeses and can also be used for maturing wash-rind cheeses. The wax coated paper is waxed on both sides which help to retain moisture in the cheese while still allowing the cheese to breathe and further develop without drying out. It is also great to wrap soft and hard cheese before giving away as gifts.
Mad Millie White Cheese Wrap (240x240mm sheets) x 10 Pack
This white wrap is best for camembert, brie and other white moulded cheeses. This wrap is micro-perforated to allow the cheese to breathe over a 6-10 week period during which the external white mould can infuse the interior. The dull side of the paper is designed to absorb any excess moisture while the shiny side with holes protect the cheese from drying out whilst still allowing the cheese to breathe and develop in flavour.
Mad Millie White Mould Cheese Culture Blend Sachets x 5 Pack
This is a freeze-dried mixed blend culture containing Penicillium Camemberti and Aromatic Mesophilic.
Penicillium Camemberti (ZX27) (also known as Penicillium candidum or Penicillium caseiolum) is essential in the ripening process of white surface mould cheeses such as Camembert and Brie and Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese.
Strains included in this culture are; Penicillum candidum, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc
Each sachet contains enough culture for 4 L of milk.
Contains: milk/dairy
The White Mould Culture Blend lasts out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.
Mad Millie Yoghurt Culture Dairy Free Sachets x 5 Pack
The Mad Millie Dairy Free Yoghurt Culture is the ideal culture for yoghurt, vegan yoghurt, skyr and yoghurt cheeses. This dairy-free yoghurt culture is a freeze-dried yoghurt culture containing Streptococcus thermophiles, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis and Lactobacillus acidophilus.
5 sachets will make up to: 5 batches (5 L/5 US qt) of Yoghurt or Skyr or 10 batches (8 L/8 US qt) of Vegan Yoghurt
