Digital instant read thermometer with folding probe.

A perfect pocket temperature probe for homebrewing and BBQ! Check the temperature of your mash, whirlpool additions, or use it to check the internals of that fine-looking lamb roast on the bbq! With a range of -50°C to 300°C you will be hard-pressed not to get a temperature reading.

Specifications:

• Range: -50°C ~ 300°C / -58°F ~ 572°F
• Resolution: 0.1°C
• Temperature Error: +-1°C (0~100°C)
• Power Supply: AG13 button battery x 1 (included)

Functions:

• ON/OFF
• °C/°F
• HOLD

From: Kegland

Mangrove Jack's No Rinse Sanitiser effectively sanitises brewing, wine making, and distilling equipment.

Unlike conventional alkaline powdered sanitisers, Mangrove Jack's No Rinse Sanitiser requires no rinsing. It makes the vital job of sanitising equipment easy and effective. It utilises active oxygen, which breaks down to leave only oxygen, water, and minerals found naturally in water.

Contains: Sodium Percarbonate 880g/kg

Infrared Thermometer Gun -50C to +580C (Black)

This thermometer gun has a built-in Dual laser that can be switched On and Off. Dual laser is an important feature when choosing infrared thermometers because it allows for much higher accuracy of readings. When measuring an object a Dual Laser will help greatly in finding the convergence point of the measured target and the spot ratio, which can only be achieved with Dual Laser.

Features:

• Double Laser pointer for accurate target aiming
• Simple one-handed operation
• Laser ON/OFF Switch
• Low battery indication
• LED backlight system for operation under poor illumination
• C° / °F temperature unit conversion
• Automatic Power off in 15 seconds without any operation
• Display hold, scan function

Note:
1. When using this product to measure temperature, consider the ratio between the distance (the length from the product to the measured object) and the size of the measurement area, referred to as the object distance ratio. When the distance between the product and the measured object increases, the measurement area will increase accordingly.

2. If you want to use boiled water to measure the quality of the product, please note that when measuring boiling liquids, do not allow smoke or water vapour to contact the temperature sensing area, and keep the measurement angle at 45 ~ 60 degrees.

Specifications:

• Temperature Range: -50 to 550°C
• Accuracy: ± 2% or 2°C
• Distance Spot Ratio: 12:1
• Emissivity: 0.1~1.0(Adjustable)
• Response Time Wavelength: 500ms & (8-14) um
• Repeatability: ± 1% or 1°C
• Resolution: 1°C or 1°F
• Storage Temperature: -20-50°C
• Operating Temperature: 0-50°C

From: Kegland

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. 

Directions: Dilute the rennet tablet in 20 ml - 40 ml of cool, un-chlorinated water.

Ingredients: rennet (milk clotting enzyme, excipients) 

Annatto is a natural colourant used to give cheese a yellow or orange colour. 

Directions: Dosage depends on the desired colour intensity. As a guide, use between 0.1 and 0.5 ml per litre of warmed milk. Store in a cool place, out of direct sunlight. 

Ingredients: Water, colour (annatto extracts), potassium hydroxide. 

If you are to be truly considered an artisan cheesemaker, then you really need a Mad Millie Artisan Cheese Kit. This is the ultimate kit for all cheese lovers and will quickly add 18 different types of cheese to your repertoire.

The Mad Millie Artisan Cheese Kit contains everything you need to create 18 different types of cheese and cultured butter. Just add milk!

This kit makes Feta, Halloumi, Cottage Cheese, Light Cream Cheese, Cream Cheese, Chevre Frais, Goat’s Feta, Quark, Mascarpone, Ricotta, Ricotta Salata, Mozzarella, Bocconcini, Burrata, Cultured Butter, Colby, Cheddar, Caerphilly, Havarti and Wensleydale.

Designed to be made in any kitchen, no specialised equipment or experience required. Includes specialised BPA Free Cheese Moulds.

No Artificial Flavours or Preservatives – Gluten-Free – Vegetarian

- 19 Ingredients & supplies to make your own Artisan Cheese
- 1 – 5 hours hands-on time per recipe (does not include maturing time).
- Kit makes 20 batches (10 kg/22 lb) of Artisan Cheese before refills are required.

Ingredients: 1x450g Artisans salt (sodium chloride, anticaking agent (E535)); 1x100g citric acid; 1x50ml calcium chloride (water, calcium chloride (30%)); 1x50ml annatto colour; 2x 10 vegetarian rennet tablets (milk clotting enzyme, excipients); 1x5 Cheese culture sachets (freeze dried mesophilic starter culture. Contains milk).

Kit Includes:
Cheese Culture (5 Saches)
Vegetarian Rennet Tablets (10)
Hard Cheese Press
Cheese Wax
Cheese Mat
2 Square Feta Moulds
Small Ricotta Basket with Draining Container
Pipette
Thermometer
Cheese Salt
Calcium Chloride
Cheese Cloth
Citric Acid
Curd Knife
Culture Measuring Spoons
Draining Spoon
Annatto Cheese Colourant
How-to Guide

A reusable finely-woven cloth of 90 thread per inch 100% cotton. It's used in place of cheese cloth, which is too wide a weave for some cheese recipes. 900mmx900mm

Adding it to pasteurised and/or homogenised milk you buy from a shop 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.

We recommend keeping this product refrigerated to keep it in optimal condition.

This classically formed mould is specially shaped to optimise the development of Camembert and blue-veined cheese types. It made of food grade plastic, which is dishwasher safe.
Measurements:
Top Diameter: 9.6cm, Bottom Diameter: 9cm, Height: 9.2cm

These tiny measuring spoons are great for when required to measure out tiny amounts of culture and/or enzymes.
Tad is approx. 1/4 tsp, Dash is approx. 1/8 tsp, Pinch is approx. 1/16 tsp, Smidgen is approx. 1/32 tsp, Drop is approx. 1/64 tsp.

This knife is specialised to carefully cut delicate curd without tearing when making cheese. The long blade makes it very easy to cut right down to the bottom of deep pots and cheese vats.

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.

Pack contains 5 sachets. Each sachet doses 4L of milk.

This culture lasts out of the freezer (at room temperature) for 6 months so will be fine during postage. However, we suggest storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.

Becoming an artisan cheesemaker is easier than you think. The Mad Millie Fresh Cheese Kit contains everything you need to create eight different types of fresh cheese. Just add milk!

Whether you are a fan of squeaky halloumi for brunch, the tang of chevre frais on a cheese platter or marinated feta for all occasions, this kit has you covered. This kit makes Feta, Halloumi, Cottage Cheese, Light Cream Cheese, Cream Cheese, Chevre Frais, Goat’s Feta or Quark.

Designed to be made in any kitchen, no specialised equipment or experience required. Includes specialised BPA Free Cheese Moulds.

No Artificial Flavours or Preservatives – Gluten-Free – Vegetarian

- 12 Ingredients & supplies to make your own Fresh Cheese
- 60 minutes hands-on time on average, per recipe
- Kit makes 10 batches (7 kg/15 lb) of Fresh Cheese before refills are required.

Whats Included

• Shelf Stable Mesophilic Culture
• Cheese Cloth
• Cheese Salt
• Square Feta Moulds (2)
• Vegetarian Rennet Tablets
• Thermometer
• Cheese Mat
• Calcium Chloride
• Pipette
• Culture Measuring Spoons
• How-to Guide

Ingredients: 1x450g salt (sodium chloride, anticaking agent (E535)), 1x50ml calcium chloride (water, calcium chloride (30%)), 1x 10 vegetarian rennet tablet (milk clotting enzyme, excipients); 1x 5 mesophilic culture (freeze dried lactic bacteria. Contains milk/dairy).

Mozzarella, ricotta, mascarpone and more from your kitchen. 

The Italian Cheese Kit provides you with everything you need to whip up these Italian favourites quickly in under an hour! Makes over 10 batches of cheese (approx 6kg in total).

Designed to be used in any kitchen. No cheesemaking experience needed! No artificial flavours or preservatives and is vegetarian.

Makes:
Fresh Italian Mozzarella and Bocconcini (approx 600g/batch),
Ricotta (approx 400g/batch),
Ricotta Salata (approx 100g/batch),
Burrata
Mascarpone (approx 700g/batch).

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.

We keep all cultures, rennet, and calcium chloride refrigerated to ensure you receive them in the best possible condition.

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

Pack contains 5 sachets. Each sachet contains enough culture for 4 L of milk. Activity = 2.4 U.

All Mad Millie cultures contain a small amount of dairy.

This culture lasts out of the freezer (at room temperature) for 6 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.

A slatted plastic mat that fits into the Mad Millie Cheese Vat, this cheese mat is a must have for draining, drying, and ageing your homemade cheeses to perfection. You'll find this mat is used in most of the Mad Millie cheese recipes. 

BPA Free plastic
Dishwasher safe
22cm L x 15.2cm W x 6mm H

This is included in the Artisan Cheese Kit. Used for pressing your home made hard cheeses in an accurate and reliable manner. It is made from a special food grade plastic that is easily cleaned and does not absorb bacteria. It comes with a 2 litre hard cheese mould, fitting curds from 6 litres of milk, a press and pressure gauge.

A microbial rennet used to coagulate milk when making cheese and/or junket. This rennet is suitable for vegetarians.

Directions: Use 0.5 ml per litre of cow's milk at the time & temperature stated on your recipe. 

Ingredients: water, salt, enzyme, preservative (211).

Store in the fridge.

You'll get a fabulous authentic look with this traditional square mould for making Feta as well as the famous Italian Telaggio.

Measurements:

11cm x 11 cm, Height 8.5cm

This extra long whisk is used for stirring and separating curd from whey during the cheesemaking process.

Length: 40cm

Used for accurately measuring very small quantities of liquid. Place pipette in the desired liquid, pinch the pipette's bubble end to create suction & and control the amount of liquid extracted. Wash & sterilise pipette before and after use.  

Stainless steel thermometer with a clip to attach to your pot when cheese making. When using the thermometer, make sure the two indentation points on the lower half of your thermometer are fully submerged in the milk to make sure the thermometer is providing an accurate reading. 

Thermometer With Clip - a multi-purpose thermometer you can use when brewing beer, heating milk for cheese making, or frothing milk for coffee.

This Thermometer With Clip has a long stem and a clip that you can use to attach the thermometer to the side of your equipment. 

The thermometer is made of stainless steel that is durable and corrosion-resistant. The dial is large which makes it easy to note the reading.

Probe length: 125mm

Temperature range: 0℃ - 110℃

From: Krome Dispense