Cultures and Ingredients

This is a freeze dried mixed blend culture containing Penicillium Roqueforti AND Aromatic Mesophilic. So you no longer need to purchase Penicillum Roqueforti and Aromatic Mesophilic seperately.

This is a freeze dried mixed blend culture containing Penicillium Camemberti AND Aromatic Mesophilic. So you no longer need to
purchase Aromatic Mesophilic and Pencillium Camemberti seperately.

The Mad Millie Dairy Free Yoghurt Culture is the ideal culture for yoghurt, vegan yoghurt, skyr and yoghurt cheese.

The Mad Millie Fermented Vegetable Culture is great to use when making sauerkraut, kimchi or other fermented vegetables with your Mad Millie Fermenting Crock.

Our Cheese Salt adds flavour and helps preserve cheese. It is non-iodised as iodine inhibits growth of the starter culture.

Adding it to pasteurized 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.

Vegetarian Rennet in a convenient tablet form which is shelf stable.

A microbial rennet used to coagulate milk when making cheese and/or junket. This rennet is suitable for vegetarians.

The Mad Millie Fresh Cheese Culture is the ideal culture for soft and fresh cheeses. Aromatic Mesophilic is a freeze-dried mixed strain culture containing Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc.

Mad Millie Cheese Culture is ideal for soft and hard cheeses. Each sachet contains a blend of freeze dried Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis.