Cheese Ingredients

Color

Price

Brand

Size

Annatto Cheese Coloring - 2 Ounces - Barley & Vine
$ 5.99
This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your cheese and ice cream. Most cheeses will yellow slightly in the aging process, but if you want a strong yellow color this is for you. CONTAINS: Water, Annatto, Potassium Hydroxide, Castor Oil DIRECTIONS: To add a warm cream color to winters milk or pasteurized commercial milk, it takes about 20-30 drops (.2-.3 tsp.) per gallon of milk. To produce a highly colored cheese it can take 5-10 times this much.. Always add before Calcium Chloride and Rennet. Dilute color with soft or distilled water. Always keep color out of contact with salts. STORAGE: Store tightly closed in a cool, dark, dry place. Will last indefinitely.
This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your...
Buttermilk Culture, 5 packets - New England Cheesemaking - Barley & Vine
$ 6.99
This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk. The amount of character (acid, flavor, texture) can be controlled by increasing or decreasing time and/or temperature. CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris. YIELD: Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1qt. If you would like to use 2qts, simply give it a little more time to set. DIRECTIONS: At 72ºF, sprinkle 1 packet onto your milk and let it rehydrate for 1-3 minutes. Stir in to dissolve and let set 12 to 24 hours. STORAGE: Keep packages in the freezer, they will last up to 2 years.
This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk. The amount of...
Calcium Chloride Pellets, 2 Ounces - Barley & Vine
$ 1.49
Calcium chloride is mostly used in brewing beer in order to harden water. If you live in an area where the tap water is softened, we advise using Calcium Chloride while brewing. .2 grams/liter increases calcium content by 50 mg/liter Usage : varies
Calcium chloride is mostly used in brewing beer in order to harden water. If you live in an area where...
Citric Acid - Barley & Vine
$ 3.49
Citric Acid What does Citric Acid do for wine?Used to boost the total acidity of wine. Preserves Color in white wine. How do I use citric acid in my wine? Dissolve in water before adding. Usage varies. Also used in making Cheese. Available in 3 ounce and 1 pounds packages.
Citric Acid What does Citric Acid do for wine?Used to boost the total acidity of wine. Preserves Color in white...
Fresh Goat Cheese Kit - New England Cheese - Barley & Vine
$ 26.99
The perfect beginner kit for making cheeses with your delicious goat milk! Includes recipes for Chevre, Fresh French Style Goat Cheese and Lactic Cheese. Each recipe has been kitchen tested by Ricki Carroll and will delight every member of your family. Recipe booklet also contains recipes for using your cheeses as well as instructions for making a mother culture. CONTENTS: 4-Goat Cheese Molds (M172), 1/2oz. Liquid Animal Rennet (R7), Chevre DS Culture 5-pk (C20G), Fresh Culture (C3), 1yd Re-usable Butter Muslin (U2N), Recipe Booklet USAGE: Use to make delicious goat cheese right in your own kitchen. STORAGE: Chevre and Fresh cultures should be stored in the freezer and will last up to 2 years if stored properly. Rennet should be stored in the refrigerator and will keep approx. 3 months.
The perfect beginner kit for making cheeses with your delicious goat milk! Includes recipes for Chevre, Fresh French Style Goat...
Fromage Blanc Starter Culture, each - Barley & Vine
$ 6.99
This starter culture has to be one of the most sensational finds we have made in all our years of cheesemaking. It is so simple even your children can make it. It is similar to cream cheese with a delightfully rich flavor. Fromage Blanc can be used in cooking or simply spread on your morning toast. CULTURE INCLUDES: Lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of fresh cheese. Directions for Fromage Blanc Culture: Heat 1 gal. pasteurized milk to 86ºF. Add and mix in one packet. Let set at room temperature undisturbed for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate. STORAGE: Keep packages in the...
This starter culture has to be one of the most sensational finds we have made in all our years of...
Fromagina Direct Set Culture - Barley & Vine
$ 6.99
Developed by Bob & Ricki Carroll, this is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful, creamy rich spread. This is an easy cheese to start with and we highly recommend it for both beginners and advanced cheesemakers. YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of cheese. DIRECTIONS: Heat 1 gal. pasteurized milk to 86ºF. Add and mix in 1 packet. Let set at room temperature undisturbed for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate. STORAGE: Keep packages in the freezer, they will last up to 2 years.
Developed by Bob & Ricki Carroll, this is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking...
Lipase Powder - Mild - Barley & Vine
$ 11.99
This Italian Lipase adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others. CONTAINS: Active pregastric esterase enzymes from calf standardized with sodium chloride YIELD: Each 2oz. bottle contains approximately 10 teaspoons which is enough to do at least 80 gallons of milk and up to 160 gallons depending on your taste. DIRECTIONS: For each 2 gallons of milk, dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet. Adjust amount used to your taste. Not to exceed 1/4 teaspoon per 2 gallons of milk. STORAGE: Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity. NOTE: This product is Certified Kosher K. Click Here to view Certification
This Italian Lipase adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others. CONTAINS: Active pregastric...
Liquid Calcium Chloride, 2 oz. - Barley & Vine
$ 5.99
Adding Liquid Calcium Chloride 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 1/4 teaspoon for every 1 gallon of milk.
Adding Liquid Calcium Chloride to pasteurized and/or homogenised milk you buy from a shop helps restore calcium balance back to...
Mesophilic Culture - New England Cheesemaking - Barley & Vine
$ 9.99
Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. This culture is added directly to your milk and takes all the muss and fuss out of the culturing process. CULTURE INCLUDES: lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris YIELD: Each packet will set up to 2 gallons of milk. DIRECTIONS: Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture. STORAGE: Keep packages in the freezer, they will last up to 2 years if stored properly.
Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue,...
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