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Make Cheese and Yohgurt


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Soft Cheese Class


Learn to make your own soft cheeses. In this fun class, we will be looking at Feta, Quark, Chevre and Creme Fraiche.

Mozzarella & Yoghurt Making Class


We will be learning to make Mozzarella in 30mins, also easy no added sugar Yoghurt. You will come away with everything they need to know how to start making Mozzarella & Yoghurt 11 am - 2 pm To join, select your date and add to cart. Then checkout as usual.

Double Boiler ~ Pots


1x 7.5lr & 1x 11lt Pots, make up our Double Boilers, great for making our cheese recipes sizes.  

Kara Coconut Milk 1lt


Kara Coconut Cream is a creamy white, sterilized and homogenized product from the natural extract of coconut kernel. It is UHT (Ultra High Temperature) processed and aseptically packed. This is the product we use to make our yummy Coconut Yoghurt, using our Non-Dairy Culture. 

Books - Make it Yourself


We have a number of books, including Preserving, Sausage Making, Cheese Making, Vegan Cheese & Ice- Cream.

Non Dairy Yoghurt Culture


Features: Highly concentrated, with no fillers added, so each packet makes up to 100 litres of your favourite non-dairy yoghurt. This culture is suitable for vegans.  Each sachet is supplied with two sterile jars to keep your culture safely in the freezer and allow you to easily pick up just a small amount on the end of a knife. Free from...

Mild Yoghurt Culture


Contains: Pure, live culture with no fillers or additives. Consists of specifically selected strains of: a mild acidifying Lactobacillus delbrueckii ssp. bulgaricus and a low content of fast acidifying Streptococcus thermophilus Features: Making your own yoghurt is very economical as the culture is highly concentrated with each sachet making up to 100 one litre batches of yoghurt! This culture contains...

Tangy Yoghurt Culture


Contains: It consists of specifically selected strains of: Lactobacillus delbrueckii ssp. bulgaricus Streptococcus thermophilus Features: Making your own yoghurt is very economical as the culture is highly concentrated, and each sachet will make up to 100 one litre batches of yoghurt! This culture contains NO Bifidus, and is therefore OK for the SCD™ diet. This yoghurt is an absolute winner if you like...

Hard Cheese Mould 800g & Pressing Plate


This  Cheesemaker is a great, easy to use piece of equipment used to help with making both cheese and yoghurt. 

Tapioca Flour


Use tapioca flour to achieve the perfect texture of your vegan halloumi and mozzarella. Store in a cool, dry place away from direct sunlight.

Agar Powder


Use agar to achieve the perfect texture of your vegan feta and mozzarella. This is a replacement item for the Mad Millie Vegan Cheese Kit.  This product is a dried extract from red algae and is suitable for vegans. Store in a cool dry place, away from direct sunlight.

Citric Acid


Citric Acid is used as a preservative and for acidifying milk and home preserves. It comes in 250 and 450 gram packs and lasts indefinitely in a cool dry place. Citric acid is used when making the 30 Minute Mozzarella and Ricotta cheeses. Please see the directions for quantities required.

Artisan's Salt


Artisan cheese salt adds flavour and helps preserve cheese. It is non-iodised as iodine inhibits growth of the starter culture. It is suitable for home cheesemaking, preserving and sausage making

Green Living Thermometer


This 200 mm stem, stainless steel dial thermometer with adjustable clip, easily attaches to the side of any height pot and has a 35 mm dial head making it easy to read. It may be re calibrated by adjusting the nut underneath the dial.

Cheese Press


Combine our Cheese Press & 165mm Basket and Follower, and save. This "Combo Deal" is for; Cheese Press with Stainless fittings and 22kg Spring. 165mm Cheese basket and follower. & 22 Kg spring. Please Note: Plastic items should not be sterilised by immersion in boiling water, but rinsed with boiling water. Immersion in boiling water will soften the plastic and cause...

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