Make your daily artisan sourdough loaf with under 15 minutes of hands on time! 

With the Mad Millie 15 Minute Sourdough Kit, you receive our specialised culture, tools and know-how to make your daily loaf with under 15 minutes hands on time a day, and no kneading required!

Simply mix flour, artisan salt, and the instant sourdough starter culture together with water in a bowl using the specialised dough whisk, cover and allow to ferment and rise for approx 20 hours before baking in a covered oven dish.

The sourdough is beautifully fresh with a hard crispy crust and light airy centre. Gobble it up with some fresh, homemade butter, olive oil, or your favourite bread toppings.

Kit includes
Instant Sourdough Starter Culture (enough for up to 6 x 700 g loaves). Note: You can use one culture sachet to make a double batch of sourdough.
Artisan Salt
Muslin Cloth
Dough Scraper
Dough Whisk
Recipes for original sourdough, wholemeal sourdough, fruit loaf sourdough and gluten free sourdough

We keep all cultures refrigerated to ensure you receive them in the best possible condition.

Click here to watch a guide to using the sourdough kit.

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

Mad Millie Coconut Yoghurt contains live cultures that are ready to help you create a delicious, dairy-free coconut yoghurt. Our live Acidophilus and Bifidobacterium don’t just make for tasty coconut yoghurt but they’re great for you too!

The Mad Millie Coconut Yoghurt Kit contains all the specialised ingredients and equipment to make dairy-free coconut yoghurt at home. It is the perfect kit for beginners and those who love to make food from scratch.

Mad Millie Coconut Yoghurt contains active bacteria strains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis and Lactobacillus acidophilus.

Dairy-Free – No Artificial Flavours – Live Cultures – No Preservatives

- 6 Ingredients & supplies to make your own Coconut Yoghurt
- 30 minutes hands-on time
- Kit makes 10 batches (8 kg/17 lb) of Coconut yoghurt before refills are required

To give your cultures the best chance of success they need to be kept nice and warm overnight. The Mad Millie Culturing Flask is the perfect sidekick to this kit and makes fermenting that much easier!

Whats Included

• 1 L Glass Jar
• Thermometer
• Dairy-Free Yoghurt Culture
• Thickener 
• How-to Guide

Ingredients: 100g Thickener (tapioca starch, maltodextrin (corn), guar gum); Freeze-dried yoghurt cultures (5x sachets - freeze-dried lactic bacteria).

Replacement thickener for your Coconut Yoghurt Kit

This thickener is what gives our coconut yoghurt the perfect texture and consistency.

Directions: For 880ml of coconut milk/cream, mix 1 heaped Tbsp thickener, 2 Tbsp raw sugar (optional) and 1/2 cup of warm coconut milk/cream and mix well before adding to your mixture. Please refer to your instructions for exact recipe.

Ingredients: Organic tapioca flour, maltodextrin (from non GM corn), organic guar gum.

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.

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.

Store below 25oC

5 sachets will make: 5 batches (10 kg/22 lb) Fermented Vegetables, each sachet treats approximately 2 kg of vegetables.

Contains: Milk

Make your own nutritious sauerkraut, kimchi and other fermented vegetables!

Numerous studies have shown the beneficial health effects of fermented food, especially fermented vegetables such as sauerkraut or kimchi. Fermenting vegetables is a tasty way to preserve while locking in all the healthy enzymes and probiotics.

This 3 L Fermenting Crock fits up to two medium sized cabbages and makes two 1 L jars full of sauerkraut or kimchi which lasts up to three months when stored in the fridge.

TIP: If you would like a faster or more reliable fermentation we recommend to use our Mad Millie Fermented Vegetable culture when making sauerkraut or kimchi with this crock.

Includes:
- 3 L Mad Millie handmade ceramic Fermenting Crock
- 2 traditional clay weights
- Instructions and recipes

We highly recommend you use No Rinse Sanitiser when using the crock

This complies with FTA lead food safety standards. The internal surface is 100% lead free.

Dimensions
Height without lid: 22.2.cm
Height with lid: 26 cm
Base diameter: 16 cm
Opening diameter: 8.8cm

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).

The Mad Millie Greek Yoghurt Kit contains live cultures that are ready to be fermented into thick, creamy yoghurt. Over 1 million live cultures per gram when made with full-fat milk, as per the Mad Millie recipe.

With the Mad Millie Greek Yoghurt Kit, you can make delicious Greek yoghurt, soy yoghurt and labna (yoghurt cheese). Perfect for beginners and advanced users with all specialised ingredients and equipment included. Just add milk!

No Artificial Flavours or Preservatives – Gluten-Free - Vegetarian – Live Dairy-Free Cultures – Nut-Free – Vegan Option

- 6 Ingredients & supplies to make your own Greek or Soy Yoghurt
- 30 minutes hands-on time per recipe
- Kit makes 5 batches (5 kg/11 lb) of yoghurt before refills are required.

Mad Millie Dairy Free Yoghurt Culture contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis, Lactobacillus acidophilus.

To give your cultures the best chance of success they need to be kept nice and warm overnight. The Mad Millie Culturing Flask is the perfect sidekick to this kit and makes fermenting that much easier!

Whats Included

• 1 L Jar 
• Cheese Cloth 
• 5 x Sachets of dairy-free Yoghurt Culture
• Stainless Steel Thermometer
• How-to Guide

Ingredients: Live freeze dried yoghurt cultures (5x sachets - freeze dried lactic bacteria).

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.

Kefir is a popular and delicious fermented drink, using bacteria and yeast, which is healthy and great for you.

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 thermophilus
Lactobacillus delbrueckii subsp. Bulgaricus
Bifidobacterium lactis
Lactobacillus acidophilus

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.

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.

Kefir is a delicious healthy drink bursting with live kefir cultures. It contains eight beneficial bacteria strains, so it's good for your tummy and tastes good too! Your homemade kefir has over 1 million per gram when made with full-fat milk, as per the Mad Millie Kefir Kit recipe!

The Mad Millie Kefir Kit contains all the specialised ingredients and equipment you need to make your own kefir at home. This kit can be used with low and full fat milk, soy milk, coconut water, and fruit juice. Just add culture, shake and leave for 24 hours.

Freeze Dried Cultures – No Preservatives – No Artificial Flavours – Vegetarian – Gluten Free – Nut Free

- 6 Ingredients & supplies to make your own Kefir
- 20 minutes hands on time
- Kit makes 6 batches (6 L/6 US qt) of Kefir before refills are required.

Mad Millie Kefir contains Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Candida colliculosa, Leuconostoc, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis, Lactobacillus acidophilus

Whats Included

• 2 x Sachets Kefir Culture 
• Stainless Steel Mixing Ball
• Cheese Cloth
• 1 L Jar
• How-to Guide

Ingredients: 2 x freeze-dried kefir culture sachets (Culture contains milk).

Make your own kombucha using Mad Millie's live culture (SCOBY) which turns sweetened tea into a delicious, fizzy beverage. Fermenting kombucha yourself gives you the creative license to have as much or as little tart zing as you want. 

Once activated, your scoby can be reused to brew your own delicious booch time and time again. Your 1 L brew is also the perfect starter culture for bigger fermenting vessels or crocks. It's the gift that keeps on giving!

Gluten-Free – No Artificial Flavours – No Preservatives – Non-GMO - Vegan

• 6 Ingredients & supplies to make your own Kombucha
• 20 minutes hands on time and 8-25 days to ferment (depending on taste preferences).
• Makes endless batches 1 L batches when re-cultured.

Whats Included

• 1 L Glass Jar 
• Metal Closure Lid
• Thermometer Strip
• Organic Kombucha SCOBY
• Muslin Cloth 
• How to Guide

Ingredients: 155g (5.5 US fl oz) live kombucha SCOBY (water, organic kombucha culture, organic sugar, organic black tea).

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

The ideal culture for yoghurt, vegan yoghurt, skyr and yoghurt cheese.

This dairy-free yoghurt culture is a freeze-dried yoghurt culture which contains the following strains; streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.

5 sachets included and each sachet contains enough culture to make 1-2 L of yoghurt.

This culture is shelf-stable for 8 months.

Dairy free, Gluten Free 

For a full guide for making yoghurt using the Mad Millie Yoghurt Culture including how to make your own Greek Yoghurt, Soy Yoghurt, and Labna, please click here: How to Guide - Greek Yoghurt – Mad Millie (not included with purchase).

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.