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.
The Best Homemade Vegan Cheese and Ice Cream Recipes If you're vegan or simply looking to go dairy-free, enjoying the creamy simple pleasure of a cone or dish of ice cream can be a challenge -- not to mention longing for the stretch and ooey, gooey goodness of cheese. These completely vegan but completely delicious recipes will have you enjoying...
Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple as Yvonne Holzl-Singh leeds you through each process step-by-step. You have all the information you need about the essential ingredients (and not just soya), kitchen utensils and the various fermentation starters that are available. There are basic recipes, such as cashew cheese, on...
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.
Make your own yoghurt at home!Electric yoghurt makers simply keep your milk at the right temperature for fermentation to occur naturally. You just add your dairy or non-dairy milk (or coconut cream) to the inner container and add your culture. Switch it on and then wait the required amount of time per the instructions included with your culture. When it's finished,...
Kara Coconut Cream is a creamy white, steralized and homogenized product from the natural extract of a coconut kernal. It is UHT (Ultra High Temperature) processed and aseptically packed. This is the product used to make our yummy Coconut Yoghurt whilst also using our Non - Dairy 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...
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...
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...
This classically formed mould is specially shaped to optimise the development of camembert and blue cheese types. It is made of food grade plastic, which is dishwasher safe.
A versatile multi-use cheese mould for small batches. This one is ideal for many types of non-specialised cheese variants. Measurements: Top diameter: 8 cm Bottom diameter: 7 cm Height: 8 cm
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.