Name: Vegan Cheese Kit
Brand: Mad Millie
SKU: IMVCK
Price: 70.99 NZD
Availability: InStock

Vegan Cheese Kit

$70.99

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Mad Millie Skyr Kit is a full kit that allows you to create a low fat Skyr that is bursting with all the goodness of live cultures and no additives or artificial flavours.

Skyr in Iceland is old news as it originated there nearly 1,000 years ago and has been a daily staple since. As with traditional yoghurt, it was discovered by accident with the milk was left outside and naturally fermented with cultures from the environment.

Technially Skyr is a soft cheese, however its eaten more like a yoghurt and can be enjoyed both sweet and savoury, at breakfast, lunch or dinner!
Made with the same cultures as yoghurt as well as the addition of rennet which helps give the firmer texture
Skyr is made from skim milk, which means it has little to no fat unlike Greek yoghurt wihch requires full fat milk as a starting point
Same high level of protein and calcium, but significantly less fat. In terms of texture, Skyr is thicker than Greek yoghurt and has slightly less acidic tang
Traditionally if made well, it would be so thick and creamy it wouldnt fall off an upside-down spoon!

Follow: The step by step instructions provided.

Kombucha Kit

$49.99

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Mad Millie Kefir Kit provides everything you need to make it yourself. Just add the culture to your own whole milk, goat, almond or rice milk, juice or coconut water and leave for 24 hours, shake and enjoy!

Kefir is the latest craze and is building in popularity, so jump on board! It is a delicious healthy drink, containing eight strains of live kefir culture.

Kefir can be made without milk too.

Drink on its own, pour over cereal or add to a smoothie, whatever you choose, its easy, simple and delicious. With this kit you can also make kefir cheese too. Included culture makes up to 6 litres of kefir and comes with stainless steel mixing ball, cheese cloth, 1 litre glass jar and instructions.

Store culture in freezer. Each sachet can be used for culturing 1 litre.

Each sachet can be recultured (see kit instructions) up to 2 times.

Follow: The instruction book provided.

Dairy Free Yoghurt Culture

$11.99

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Mad Millie Culturing Flask is designed to be used with Mad Millie Greek Yoghurt, Coconut Yoghurt, Skyr and Cultured Butter Kits. Ever had trouble keeping your yoghurt and other fermented foods at the right temperature? Mad Millie have worked with designers to create a Mad Millie double-walled, stainless steel culturing flask. Whip up your next batch of yoghurt, skyr or butter and pop it into this perfectly sized flask.

To make yoghurt: Sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. Sachet is sufficient to make 1- 2 litres of yoghurt.

Coconut Yoghurt Kit

$43.99

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Mad Millie Butter Muslin is a fine 100% cotton cloth used for straining the curds from the whey. A reusable finely-woven cloth of 90 thread per inch. Its used in place of cheese cloth, which is too wide a weave for some cheese recipes.

Full instructions and recipes are also included in the kit.

Method:
1. Sterilise your jar, small pot, thermometer and spoon with boiling water.
2. Pour the coconut milk into your small pot, and mix until it is smooth and uniform.
3. Heat the coconut milk to 50-55°C (122-131°F) on medium heat while stirring constantly to avoid any scorching.
4. Mix the thickener and sugar in a cup. Pour out 1/2 cup of coconut milk from the pot, and mix into the dry ingredients. Use a fork to mix vigorously for about 30 seconds. Remember to keep checking that the liquid remaining in the pot is not scorching on the bottom of the pot during this time.
5. Immediately add this coconut milk with thickener mixture back to the saucepan and stir in well.
6. Heat the coconut milk under medium heat (up to 75°C/167°F) until the mixture has started to thicken. Transfer to your sterilised jar straight away.
7. Cool the milk to 40°C (104°F) by putting your jar in a cold water bath in the sink and then stir in the yoghurt culture.
8. Leave in a warm place (around 35-40°C/95-104°F), and allow the yoghurt to ferment overnight for 15-20 hours.
9. In the morning check the yoghurt is slightly sour and thick. If it does not yet have a sour tang, continue to ferment for a further 5 hours before checking again. Once ready, place in the fridge until chilled. The yoghurt will thicken even more once chilled and will become thicker over the next few days.
10. Coconut yoghurt can be stored for up to 2 weeks in the refrigerator.

Coconut yoghurt can be sweetened to taste using honey, sugar or sweetener of choice. If your coconut yoghurt separates, simply stir before serving.

Plant Based Yoghurt Starter

$12.49 $11.90 Save $0.59

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Culture Cupboard Mozzarella Parmesan Starter Culture is a thermophilic cheese starter culture that includes a blend of lactic bacteria specially selected for the production of high-heat hard cheeses such as Parmesan, Grana Padano, Pecorino, Asiago. It is also useful for acidifying and adding flavour to mozzarella and pasta filata type cheeses.

Each pack contains 5x sachets that culture 10 litres of milk and yields five finished wheels of approximately 800 grams.

Culture Cupboard cheesemaking starters are made in New Zealand in small batches for maximum freshness and because theyre made fresh, each packet has a long shelf life of 8-12 months. When you receive them, store them in the freezer.

When making these cheeses at home, a large pan that will hold 6-10 litres of milk, a thermometer, cheese press, and cotton cheesecloth are useful equipment items.

While Mozzarella is ready immediately, Parmesan requires a cool place to mature for up to 6 months, such as a cooler bin or wine fridge.

Add base sachet to 1 litre of plant milk of your choice, blend well and heat to 90°C.
Cool milk to 45°C by placing pan in a sink of cold water for 5 minutes.
Add one sachet of starter culture.
Pour into prepared yoghurt maker and culture at 45°C for 8 hours.
Chill completely before eating and consume within 7 days.

Plastic yoghurt makers can be used but prepare the milk as above and use 45°C warm water not boiling water in the maker. You will need a yoghurt maker and a thermometer to follow the recipe.

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