Supplying cheese, yogurt, meat cultures, moulds, rennets and more.

Making Soft Cheese at home is now quick and easy.
All you require is one of our Yogurt/cheese makers, a sachet of culture, a cheese cloth and milk.

Add 1 litre of milk to the inner container.
Mix in one sachet of culture.
Place in the incubator and switch on.
12 hours later, strain the curd and whey through a cheese cloth, and then allow to drain.
The soft cheese is then ready to eat or can be stored in a airtight container in a fridge for 2-3 days.
Herbs or fruit could be added if desired.

Making Yogurt at home is now quick and easy
All you require is one of our Yogurt makers, a sachet of culture and milk.

Add 1 litre of milk to the inner container, mix in one sachet of culture.
Place in the yogurt maker and switch it on.
12 hours later you will have a fresh probiotic yogurt.

To make a thicker yogurt, add 1 tablespoon of milk powder (10 grams) to the milk and then make as normal.

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