<![CDATA[The CheeseMaker: New Products - Ingredients]]> http://www.thecheesemaker.com Thu, 20 Jun 2013 11:13:02 +0000 <![CDATA[Feta-Mesophilic MT1]]> http://www.thecheesemaker.com/products/Feta%252dMesophilic-MT1.html Sun, 14 Apr 2013 15:41:47 +0000 http://www.thecheesemaker.com/products/Feta%252dMesophilic-MT1.html MT1 Feta Culture

10 doses

Includes: 

  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris 
  • Streptococcus salivarius subsp. thermophilus 
  • Lactobacillus delbrueckii subsp. bulgaricus

]]> MT1 Feta Culture

10 doses

Includes: 

  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris 
  • Streptococcus salivarius subsp. thermophilus 
  • Lactobacillus delbrueckii subsp. bulgaricus

]]> 10 doses

Includes: 

  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris 
  • Streptococcus salivarius subsp. thermophilus 
  • Lactobacillus delbrueckii subsp. bulgaricus

http://www.thecheesemaker.com/products/Mesophilic-chr%252dhansen-CHN%252d19%252d500-dose.html Mesophilic chr-hansen CHN-19-500 dose

Type LD (500 doses)

  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. lactis biovar diacetylactis
  • Leuconostoc

(freeze-dried direct set/DVI-Direct Vat Innoculation)

Use..

Price: $59.97

]]> Mesophilic chr-hansen CHN-19-500 dose

Type LD (500 doses)

  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. lactis biovar diacetylactis
  • Leuconostoc

(freeze-dried direct set/DVI-Direct Vat Innoculation)

Use..

Price: $59.97

]]> Type LD (500 doses)

  • Lactococcus lactis subsp. cremoris
  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. lactis biovar diacetylactis
  • Leuconostoc

(freeze-dried direct set/DVI-Direct Vat Innoculation)

Use..]]> $59.97]]> <![CDATA[CHY-MAX® M Liquid Rennet]]> http://www.thecheesemaker.com/products/CHY%252dMAX%C2%AE-M--Liquid-Rennet.html Thu, 07 Feb 2013 10:57:12 +0000 http://www.thecheesemaker.com/products/CHY%252dMAX%C2%AE-M--Liquid-Rennet.html CHY-MAX® M Liquid Rennet

Naturally produced through fermentation, double strength, Kosher, Halal, vegetarian. CHY-MAX® M is Kosher, Halal & Vegetarian certified. More coagulation efficiency cheese yield. Mild and rounded flavors. CHY-MAX® M is natural..

Price: $10.97

]]> CHY-MAX® M Liquid Rennet

Naturally produced through fermentation, double strength, Kosher, Halal, vegetarian. CHY-MAX® M is Kosher, Halal & Vegetarian certified. More coagulation efficiency cheese yield. Mild and rounded flavors. CHY-MAX® M is natural..

Price: $10.97

]]> Naturally produced through fermentation, double strength, Kosher, Halal, vegetarian. CHY-MAX® M is Kosher, Halal & Vegetarian certified. More coagulation efficiency cheese yield. Mild and rounded flavors. CHY-MAX® M is natural..]]> <![CDATA[Clearance-Yogurt Cultures for Large Batch Production & Small]]> http://www.thecheesemaker.com/products/Clearance%252dYogurt-Cultures-for-Large-Batch-Production-%26-Small.html Fri, 18 Jan 2013 11:30:26 +0000 http://www.thecheesemaker.com/products/Clearance%252dYogurt-Cultures-for-Large-Batch-Production-%26-Small.html Yogurt Cultures
Two yogurt strains to make the yogurt of your choice. Though they differ a bit in the lactic strains, adjusting temperature and ripening time can also affect flavor and texture.
Heat the milk to 180-185f (82-85c), then cool to inoculation temperature. Usually your yogurt will taste nomi..

Price: $18.97

]]> Yogurt Cultures
Two yogurt strains to make the yogurt of your choice. Though they differ a bit in the lactic strains, adjusting temperature and ripening time can also affect flavor and texture.
Heat the milk to 180-185f (82-85c), then cool to inoculation temperature. Usually your yogurt will taste nomi..

Price: $18.97

]]> Two yogurt strains to make the yogurt of your choice. Though they differ a bit in the lactic strains, adjusting temperature and ripening time can also affect flavor and texture.
Heat the milk to 180-185f (82-85c), then cool to inoculation temperature. Usually your yogurt will taste nomi..]]> $18.97]]> <![CDATA[ABY3 Probiotic Yogurt Culture]]> http://www.thecheesemaker.com/products/ABY3-Probiotic-Yogurt-Culture.html Fri, 18 Jan 2013 11:26:55 +0000 http://www.thecheesemaker.com/products/ABY3-Probiotic-Yogurt-Culture.html Yogurt Culture
Heat your milk to 180-185f (82-85c), then cool to inoculation temperature. Usually your yogurt will taste nominal in 4-8 hours. To make Greek Yogurt, strain the yogurt through a fine
mesh food grade nylon bag.

 
AB..

Price: $23.97

]]> Yogurt Culture
Heat your milk to 180-185f (82-85c), then cool to inoculation temperature. Usually your yogurt will taste nominal in 4-8 hours. To make Greek Yogurt, strain the yogurt through a fine
mesh food grade nylon bag.

 
AB..

Price: $23.97

]]> Heat your milk to 180-185f (82-85c), then cool to inoculation temperature. Usually your yogurt will taste nominal in 4-8 hours. To make Greek Yogurt, strain the yogurt through a fine
mesh food grade nylon bag.

 
AB..]]> <![CDATA[Blue Cheese Making One Time Use Packets]]> http://www.thecheesemaker.com/products/Blue-Cheese-Making-One-Time-Use-Packets.html Mon, 14 Jan 2013 18:38:22 +0000 http://www.thecheesemaker.com/products/Blue-Cheese-Making-One-Time-Use-Packets.html Blue Cheese Making One Time Use Packets

Prepackaged 4 Blue CheeseMaker Dry Cultures.

(each single packet of inoculant & rennet used with 1-2 gallons of milk)

(freeze-dried direct set/DVI-Direct Vat Innoculation)

Includes:

  • ]]>     Blue Cheese Making One Time Use Packets

    Prepackaged 4 Blue CheeseMaker Dry Cultures.

    (each single packet of inoculant & rennet used with 1-2 gallons of milk)

    (freeze-dried direct set/DVI-Direct Vat Innoculation)

    Includes:

    • ]]> Prepackaged 4 Blue CheeseMaker Dry Cultures.

      (each single packet of inoculant & rennet used with 1-2 gallons of milk)

      (freeze-dried direct set/DVI-Direct Vat Innoculation)

      Includes:

      • http://www.thecheesemaker.com/products/Camembert-or-Brie-Cheese-Making-One-Time-Use-Packets.html Camembert or Brie Cheese Making One Time Use Packets

        Prepackaged 4 Camembert/Brie CheeseMaker Dry Cultures.

        (each single packet of inoculant & rennet used with 1-2 gallons of milk)

        (freeze-dried direct set/DVI-Direct Vat Innoculation)

        Includes:

        • ]]>           Camembert or Brie Cheese Making One Time Use Packets

          Prepackaged 4 Camembert/Brie CheeseMaker Dry Cultures.

          (each single packet of inoculant & rennet used with 1-2 gallons of milk)

          (freeze-dried direct set/DVI-Direct Vat Innoculation)

          Includes:

          • ]]> Prepackaged 4 Camembert/Brie CheeseMaker Dry Cultures.

            (each single packet of inoculant & rennet used with 1-2 gallons of milk)

            (freeze-dried direct set/DVI-Direct Vat Innoculation)

            Includes:

            • http://www.thecheesemaker.com/products/Thermophilic-Starter-Series-LM-57.html Thermophilic Starter Series LM 57

              This gas producing culture produces CO2 and diacetyl (butter flavor) in cheese.. It will inhance your Blue cheese and Gouda along with MM Series. 
              Size:  (20 doses)

              Includes:

              • (LMC) Leuconostoc mesenteroides subsp. mesenteroides
              ..

              Price: $14.97

              ]]> Thermophilic Starter Series LM 57

              This gas producing culture produces CO2 and diacetyl (butter flavor) in cheese.. It will inhance your Blue cheese and Gouda along with MM Series. 
              Size:  (20 doses)

              Includes:

              • (LMC) Leuconostoc mesenteroides subsp. mesenteroides
              ..

              Price: $14.97

              ]]>               This gas producing culture produces CO2 and diacetyl (butter flavor) in cheese.. It will inhance your Blue cheese and Gouda along with MM Series. 
              Size:  (20 doses)

              Includes:

              • (LMC) Leuconostoc mesenteroides subsp. mesenteroides
              ..]]>               $14.97]]> <![CDATA[Mesophilic Starter Series MM100-101]]> http://www.thecheesemaker.com/products/Mesophilic-Starter-Series-MM100%252d101.html Tue, 14 Aug 2012 12:55:23 +0000 http://www.thecheesemaker.com/products/Mesophilic-Starter-Series-MM100%252d101.html Mesophilic MM 101-100 Series
              This culture can be used to make Camembert/Brie,Blue cheese, Mozzarella, Chevre, Feta, Fromage Blanc and others.

              Refer to Spec Sheet for usage rates.
              • (LL) Lactococcus lact..

                Price: $12.97

                ]]> Mesophilic MM 101-100 Series
                This culture can be used to make Camembert/Brie,Blue cheese, Mozzarella, Chevre, Feta, Fromage Blanc and others.

                Refer to Spec Sheet for usage rates.
                • (LL) Lactococcus lact..

                  Price: $12.97

                  ]]> This culture can be used to make Camembert/Brie,Blue cheese, Mozzarella, Chevre, Feta, Fromage Blanc and others.

                  Refer to Spec Sheet for usage rates.
                  • (LL) Lactococcus lact..]]> <![CDATA[Mycodore 5 doses]]> http://www.thecheesemaker.com/products/Mycodore-5-doses.html Tue, 26 Jun 2012 11:59:45 +0000 http://www.thecheesemaker.com/products/Mycodore-5-doses.html Mycodore 5 doses

                    Mycodore 5 doses

                    Tricothecium domesticum (cylindrocarpon sp.)

                    Use this yeast when you want a white mold on your Tomme cheeses.

                    Price: $15.97

                    ]]>                     Mycodore 5 doses

                    Mycodore 5 doses

                    Tricothecium domesticum (cylindrocarpon sp.)

                    Use this yeast when you want a white mold on your Tomme cheeses.

                    Price: $15.97

                    ]]>                     Mycodore 5 doses

                    Tricothecium domesticum (cylindrocarpon sp.)

                    Use this yeast when you want a white mold on your Tomme cheeses.

                    ]]>