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Go to the shopAdjunct - Preserve, Cheese & Yoghurt
Green Living Calcium Chloride ~ 50ml
$10.95
Calcium Chloride Solution can be used for Cheese Making, Yoghurt Making and Fermenting Vegetables. Cheese Making: The addition of Calcium Chloride generally improves the rennet coagulation properties of your milk and this is particularly true when using pasteurised milk that has been stored in a refrigerator. Calcium Chloride Solution can be used for Cheese Making, Yoghurt Making and Fermenting Vegetables....
Kara Coconut Milk 1lt
$4.95
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.
Green Living Yoghurt Machine 2lt
$64.95
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,...
Green Living Smooth Gel
$10.00
Smooth Gel - Rice Flour - Thickener Smooth Gel Pregelatinised Rice Flour is an excellent thickener for non-dairy yoghurts, soups, sauces, gravies and much more. Replaces fats to get a creamy smooth texture. Dissolves in hot or cold liquids. Non Dairy Coconut Yoghurt Use 10 to 20 grams in a litre batch of coconut yoghurt in place of other thickeners like...
Green Living Tangy Yoghurt Culture
$19.95
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...
Green Living Vegan Fermented Vegetable Culture
$20.95
Makes 100 litres / kgs vegan friendly fermented vegetables Vegan Probiotic Vegetable Culture contains: Selected strain of Lactobacillus plantarum How Does It Work? Probiotic Vegetable Culture is a protective culture, inhibiting unwanted bacteria, yeasts and moulds. Probiotic Vegetable Culture may be applied in probiotic products such as fermented alternative milks, including soy, almond and coconut products and in fermenting vegetables. How Much Does It Make? Each...
Green Living Non Dairy Yoghurt Culture
$23.95
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...
Green Living Replacement Yoghurt Containers
$11.95
Make your own yoghurt at home!2lt Replacement Yoghurt Containers
Green Living Mild Yoghurt Culture
$23.95
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...
Penicillium Roqueforti (Strong Blue Mould)
$19.95
Penicillium Roqueforti (Blue Mould) Strong: is a very fast growing mould with strong proteolytic and lipolytic activity and strong tolerance to salt. Cheeses produced with this strong blue mould have an intense dark blue-green marbled interior. These cheeses are characteristically stronger, with a very piquant aroma, and a very good creamy consistency. Loose moisture can occur and a tendency to...
Cheese & Preserving Salt
$4.20
Cheese & Preserving Salt, must be large grained, with large faceted crystals, and an open granular structure. The grain size and structure allows it to absorb more moisture than other forms of salt. Cheese & Preserving Salt contains no iodine. Iodine will kill the lactic bacteria in the aging process of cheese, and it is this lactic bacteria that is...