Sort by:
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).
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.
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.
A fine, 100% cotton cloth used for straining the curds from whey, making nut milks, or covering dough when making sourdough.
Dimensions: 90cm x 90cm.
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.
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)
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 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 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 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.
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.
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.
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).
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).
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
Mangrove Jack's ECD Cold Water Detergent effectively cleans and deodorises everything you use for brewing, winemaking and distilling. Cold Water ECD Cleaner Detergent is a powerful cleaner removing dirt, stains and undesirable micro-organisms, restoring your surface to its original condition.
Cleaning plays an essential role in good brewing, wine making, and distilling. You should always clean your equipment prior to sterialising.
A 23 litre plastic carboy (bottle) suitable for fermenting beer, cider, wine, or spirits.
The Rubber Stopper #10 fits this carboy.
Useful for measuring small ammounts of additives.
A 60 litre plastic carboy/barrel fermenter suitable for fermenting beer, cider, wine, or spirits.
You may also require:
The Wine Thief is the simplest way of getting a sample from your fermenter. The unique design allows you to insert a standard hydrometer directly into The Thief to take a gravity reading. Just touch the tip to the wall of the fermenter to empty The Thief.
Note: Does not fit 5L Demijohn.
Used for measuring small volumes and when using a hydrometer or alcometer.
Useable depth (approx): 220mm
This alcometer should only be used in pure distilled spirits to determine the alcohol percentage of the distilled spirit. It is calibrated to the density of pure ethanol.
The alcometer will only provide an accurate reading when used pure, distilled spirit that contains no sugar or glycerin.
Best used with a glass trial jar.
Total Length (approx): 212mm
Length to 100% Mark (approx): 185mm
A curved brush to make it easier to clean the shoulders of a demijohn.
Approximately 60cm from the top of the handle to the curve in the brush.
A 5 litre glass jar suitable for small fermentations and the storage of spirits.
A Demijohn Bored Bung fits the opening of the jar perfectly enabling an airlock to be attached.
Add a Swing Lid or use a Demijohn Solid Bung as a stopper.
The Easy Syphon 3/8 Inch and Easy Syphon 350mm are both compatible with this demijohn.
Note: The handle and shape of the Demijohn may vary.
Handcraft Supplies Campden Tablets for use in winemaking to sanitise fruit must or to preserve wines/ciders. Simply crush and dose as per instructions on label.
Can also be used to remove chlorine and chloramine from brewing water.
Approximately 100 tablets in a tamper proof and resealable tub.
Contains sodium metabisulphite.
Caution: Gives off toxic gas. Avoid vapours and contact with sensitive skin.
Identified by short neck, tall shoulders, and a prominent punt on bottom, Claret style bottles are perfect for many wines including Merlot, Cab Sauv, Malbec, and more.
Takes standard corks.
The Colmated wine cork is made of natural cork and then treated with a colmated process to fill the outer imperfections of the cork. This process combined with the surface treatmentgives the Colmated cork improved sealing ability. Recommended for storage up to 2 years
The Colmated wine cork is made of natural cork and then treated with a colmated process to fill the outer imperfections of the cork. This process combined with the surface treatment gives the Colmated cork improved sealing ability. Recommended for storage up to 2 years.
The Colmated wine cork is made of natural cork and then treated with a colmated process to fill the outer imperfections of the cork. This process combined with the surface treatment gives the Colmated cork improved sealing ability.
Used to dress the wine bottle after corking. Place capsule over bottle & hold in position while dipping in boiling water. Alternatively use a hairdryer or hold above element to shrink the plastic tightly to the bottle.
Used to dress the wine bottle after corking. Place capsule over bottle & hold in position while dipping in boiling water. Alternatively use a hairdryer or hold above element to shrink the plastic tightly to the bottle.
The Deluxe Twin Lever Corker is perfect for corking your own wines. This is the best corker available with a lever before having to move on to the Floor Stand Corker model.
Simply place the cork in the centre of the corker and pull the two handles down to insert the cork into the bottle. Corks are intended for use with proper cork bottles, you can usually fit a cork into a screw top bottle but note their neck is narrower so it is more difficult. Make sure you dont overfill the bottle with wine, allow (approx) 20mm gap between the top of the wine and the bottom of the cork. Experiment with different cork types until you find the best fit for your bottles.
NB: All corkers will usually leave a small indentation on the top of the cork. A shrinkwrap will cover this and protect the wine further if this bothers you. Corks still require soaking to soften but this corker does make the job easier if doing a lot of bottles compared to a Basic handcorker..
Suitable for a range of corks including:
- VHA (38x24mm)
- VH7 (38x21mm)
- VH8 (38x22)
- VHC (38x24mm)
- VHN (37x22mm)
A general purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.
Suitable for Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more.
Alcohol Tolerance: 18% ABV
Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 14 - 28°C.
Storage Recommendations: Store in a cool, dry place.
A strain suitable for all styles of red wine (except high alcohol wines above 15% ABV), this moderate fermenting yeast produces well-structured, well-balanced wines with enhanced dark fruit notes and good palate length. The positive organoleptic impact of this strain allows for promoting varietal fruit expression without detracting from the natural qualities of the grape.
Suitable for for Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese and more.
Alcohol Tolerance: 15% ABV
Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 18 - 28°C (64 - 82°F).
Storage Recommendations: Store in a cool, dry place.
