• Out of stock
    If you love a variety of cheese, this kit is for you containing all the equipment and ingredients to make up to 20 batches (10 kg in total) of cheese. The Artisan Cheese Kit has no artificial flavours and is preservative free. It has everything you need to create an array of delicious fresh and aged hard cheeses at home. Just add milk! This deluxe beginners kit combines Mad Millie's hugely successful Fresh Cheese Kit, Italian Cheese Kit, hard cheeses, a cheese wax and melting bowl and the hard cheese press.Make: mozzarella, ricotta, ricotta salata, mascarpone, quark, cottage cheese, feta, goat's feta, goat's milk spreadable cheese, halloumi, light cream cheese and french style cream cheese, farmhouse butter, Chevre Frais, colby, cheddar, havarti, Caerphilly and Wensleydale at home! All consumables can be purchased seperately once used. Kit Includes: Hard cheese press, cheese wax and melting bowl, feta moulds (2), pipette, thermometer, small ricotta basket with container, vegetarian rennet tablets (20), artisan's cheese salt, calcium chloride, cheese cloth, citric acid, cheese mat, steriliser, mesophilic starter culture (MW3), curd knife, culture and enzyme measuring spoons, draining spoon, anatto colourant, instruction manual and recipe booklet. The mesophilic culture is shelf stable for 8 months at temperatures under 25 degrees Celsius but storing them in the freezer will prolong the shelf life.  The culture contains a very small amount of dairy. All consumables can be purchased separately once used.    
  • Out of stock
    This kit is ideal for intermediate cheese makers and makes up to 7kg (15lbs) of specialty cheeses. It contains the ingredients and equipment to make Camembert, Blue Vein, Blue Stilton Style Cheese, Double Cream Brie and French Neufchatel. Each cheese takes approximately 1 day to create (not incl. ageing time) and is aged for between 4 weeks and 3 months depending on the cheese. Kit Contains: Cheese cloth, Cheese Moulds (2), Silver and White Cheese Wrap 240mm x 240 mm (20 Sheets), Artisan's Cheese Salt, Steriliser, Culture for White Mould Ripened Cheeses, Culture for Blue Mould Ripened Cheeses, Vegetarian Rennet Tablets (10), Maturing Box, Thermometer, Calcium Chloride, Pipette, Kit Instructions and Recipe Booklet. NOTE: Your box may say it contains Aromatic Mesophilic Culture, Penicillium Cememberti Culture and Penicillium Roqueforti Culture but only 2 types of culture are inside. This is because we have blended the Aromatic Mesophilic Culture in with the Camemberti and Roqueforti Cultures to make it easier for you. You are not missing anything and can carry on as normal. The cultures last out of the freezer (at room temperature) for 2 months but we suggest storing the cultures in the freezer as soon as you get them in order to prolong its life. They will last must longer. All consumables can be purchased separately once used.    
  • Tasty  fresh cheese made at home. This kit is ideal for beginners and makes up to 7kg (15lbs) of fresh cheese. This Mad Millie Fresh Cheese Kit provides you with everything you need to make Feta, Halloumi, Cream cheese, Cottage Cheese and Quark at home. Just add fresh milk. Kit Includes: Cheese Cloth, Cheese Salt, Square Feta Moulds (2), Steriliser, Mesophillic Starter Culture (MW3), Vegetarian Rennet Tablets (10), Stainless Steel Thermometer, Cheese Mat, Calcium Chloride, Pipette, Culture and Enzyme Measuring Spoons. The mesophilic culture is shelf stable for 8 months at temperatures under 25 degrees Celsius but storing them in the freezer will prolong the shelf life. The culture contains a very small amount of dairy. All consumables can be purchased separately once used.
  • The Italian Cheese Kit provides you with everything you need to make Mozzarella, Bocconcini, Ricotta, Ricotta Salata, Burrata and Mascarpone quickly in under an hour! Makes over 10 batches of cheese (approx 6kg in total). No cheesemaking experience needed! No artificial flavours or preservatives and is vegetarian. Kit Includes: Small Ricotta Mould with Draining Container,Vegetarian Rennet Tablets (10), Cheese Salt, Cheese Cloth, Citric Acid, Pipette, Calcium Chloride, Steriliser, Stainless Steel Thermometer, Kit Instructions and Recipes.
  • Out of stock
    Perfect for beginners and advanced users with all ingredients and equipment included. The culture provided in this kit allows you to make 5 -10 litres (10 quarts) of yoghurt. This easy to make Mad Millie Probiotic Greek Yoghurt Kit you can make delicious probiotic greek yoghurt, soy yoghurt and Labna (yoghurt cheese). This yoghurt contains live acidophilus and bifidobacterium cultures which make for tasty yoghurt and they are great for you too! Each gram of Mad Millie Greek Yoghurt contains over a million probiotic bacteria cells, scientifically shown to improve digestive health, nutrient absorption and immunity. Just add your choice of milk and flavour with natural fruit, honey or sweet spice. Kit Contains: 1 L Jar, Cheese Cloth, 5 x Sachets of dairy free Yoghurt Culture, Sterile Culture Storage Pottle, Stainless Steel Thermometer, Kit Instructions and Recipe Booklet to make Greek Yoghurt, Soy yoghurt and Yoghurt Cheese. If using fresh milk, the milk needs to be heated to boiling point before cooling it down, this denatures the proteins in the milk to stop the yoghurt from going lumpy. The cultures are shelf stable for 8 months at temperatures under 25 degrees Celsius but storing them in the freezer will prolong the shelf life. The culture contains a very small amount of dairy. All consumables can be purchased separately once used.  
  • 10 x Microbial Vegetarian Rennet Tablets which is convenient and shelf stable. Rennet tablets must be dissolved in cool boiled-water (as heat and chlorine can affect the rennet's activity) and added to warm milk as indicated in your Mad Millie recipe. Rennet tablets are G.E. Free. Made from Coagulant enzyme of Mucor miehei Each tablet is sufficient to coagulate 4 litres of milk and contains 60 IMCU minimum. To use, product must be diluted in cool, boiled-water before being poured into the milk at the time and temperature stated in your recipe Product will last 36 months when stored in a cool dark place.
  • Use between 0.2 and 0.5 ml per litre of milk. Dilute product in un-chlorinated water before adding to milk Store in the refrigerator to prolong shelf life. This is a coagulant made from a selected strain of the fungus Rhizomucor miehei. It is widely used in the commercial cheese making industry to coagulate the milk for cheese and junket making. It contains no animal tissue and is therefore particularly good if you would like to make vegetarian cheeses. This rennet is G.E Free. Strength = 240 IMCU/mL
  • Pack contains 5 sachets. Each sachet doses 4L of milk. Aromatic Mesophilic (YV32) is a freeze dried mixed strain culture containing:Lactoccus lactis subsp. cremoris, Lactoccus lactis subsp.lactis, Leuconostoc, Lactoccus lactis subsp. diacetylactis. Aromatic Mesophillic is a gas producing culture, where little air pockets will be observed in the cheese. If gas is not desired, then use the Mesophillic Culture. Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture. This culture lasts out of the freezer (at room temperature) for 6 months so will be fine during postage.
  • Pack contains 5 sachets. Each sachet doses 4L of milk. Strains included in this culture are: Penicillum roqueforti, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc. This is a freeze dried mixed blend culture containing Penicillium Roqueforti AND Aromatic Mesophilic. So you no longer need to purchase Penicillum Roqueforti and Aromatic Mesophilic seperately. Penicillium Roqueforti (VZ3) is a dried, powdered conidia produced from the fungus Penicillium roqueforti and is responsible for the blue mould which appears in your cheese. Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese. Mad Millie suggests storing them in the freezer as soon as you get them in order to prolong their life. These mould spores last out of the freezer (at room temperature) for 2 months so will be fine during postage.
  • Kefir is a very popular and tasty fermented drink, using bacteria and yeast, which is healthy and good for you. This pack contains 2 sachets. Note: Culture contains dairy. Each sachet can be used for culturing 1 L of milk, soy, juice or coconut water. Each sachet can be recultured (see kit instructions) up to 2 times. Mad Millie Kefir Culture contains 7 bacteria strains and 1 yeast strain: Lactococcus lactis subsp. Cremoris,  Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc, Candida colliculosa, Streptococcus thermophiles, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium lactis, Lactobacillus acidophilus. Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture. This culture lasts out of the freezer (at room temperature) for 6 months so will be fine during postage.  
  • Pack contains 5 sachets. Each sachet contains enough culture for 4 L of milk. Activity = 2.4 U. Mesophilic (MW3) is a freeze dried culture, which contain special strains of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis. This culture can be used to make feta, cottage cheese, cream cheese, quark, goats feta, Chevre Frais. Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture. This culture lasts out of the freezer (at room temperature) for 6 months so will be fine during postage.   All Mad Millie cultures contain a small amount of dairy.
  • This pack 5 sachets. Each sachet doses 4L of milk. Strains included in this culture are: Penicillum candidum, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc. 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. Mad Millie suggests storing them in the freezer as soon as you get them in order to prolong their life. These mould spores last out of the freezer (at room temperature) for 2 months so will be fine during postage.
  • This has 5 sachets included in each pack. Culture is dairy free! To make yoghurt, sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. Sachet is sufficient to make 1- 2 litres of yoghurt. This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. This culture contains 100 MILLION probiotic bacteria cells per gram of yoghurt for up to 3 days after being made. This a great is its above your recommended daily intake. Freeze dried mixed strain culture containing streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus. Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture. This culture lasts out of the freezer (at room temperature) for 8 months so will be fine during postage.
  • Use this to pasteurized and/or homogenised store brought milk. This helps restore calcium balance back to the milk, to create a firmer curd. Use 0.5ml per litre of milk. Add to milk before adding culture and/or rennet.  
  • This iodine based sterilizing solution is used on all your cheesemaking equipment and tools and will help maintain excellent hygiene when making your cheeses. Usage: Use 1 capful per litre of water. Soak equipment for at least 2 minutes.
  • Used to create a more yellow colour in cheddar but can also be used in some boutique blue cheeses to create a beautiful colour contrast. A natural colorant derived from seeds of Achiote trees. Usage: As a guide, use between 0.1 and 0.5 ml per litre of warmed milk before adding culture or rennet. Dosage depends on desired colour intensity. This is a natural product and colour may vary from batch to batch. Ingredients: Colour (Annatto Extracts).
  • This is used for straining the curs from the whey. A reusable machine washable finely-woven cloth of 90 thread per inch 100% cotton. Approx. 900mm x 900mm.
  • Mad Millie Strainer Bag Mad Millie Draining Bag & Stand
    Easy to use draining bag for draining curds when making cheese and nut milks. The stand is made with adjustable feet to ensure it fits nicely on top of all sized pots and bowls. The draining bag is made from terylene which is washable and reusable. Measurements: 19cm x 19cm, Height: 23cm
  • Out of stock
    This 220mm thermometer measures temperature in both Celsius and Fahrenheit and has a clip to attach the thermometer to a pot or cheese vat. This thermometer is an accurate way to ensure you are heating your milk and cream up to the right temperatures. Important! Please Note: When measuring the temperature please ensure that the two indentation points found on the lower half of the thermometer stem are fully submerged in the liquid. If these points are not covered in the liquid, you will not be able to obtain an accurate temperature reading.
  • Coating hard cheeses in wax helps to retain the moisture within the cheese, and protect it from external mould while the cheese is aged. High quality cheese wax made the age-old way- Yellow colour, 450g.
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