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- Alcohol Free
- Appetite Suppressants | Thermogenic
- Apple Cider Vinegar
- Artificial Colour Free
- Artificial Flavour Free
- Artificial Sweetener Free
- Blood Sugar Support
- BPA Free Packaging
- BPA-Free Packaging
- Breakfast Foods
- Broths & Stocks
- Carbon Neutral
- Certified Organic
- Daily Support
- Daily Wellness Tonics
- Dairy Free
- Detox & Body Cleanse
- Digestion & Detox
- Digestive Calm & Soothe
- Digestive Immune Support
- Digestive Supplements
- Discomfort & Bloating
- Eco Packaging
- Eco-Kitchen
- Eco-Living
- Egg Free
- Elderberry
- Environmentally Sustainable
- Ethically Traded
- Fermentation Kits & Accessories
- Fermented Foods & Drinks
- General Wellness Support
- Gluten Free
- GMO Free
- GMP Manufactured
- Good Ingredients Approved
- Health Concerns
- Healthy Food & Drink
- Healthy Snacks
- Heavy Metals Tested
- Immunity Supplements
- Low Carb
- Low FODMAPs
- Low Sodium
- Natural Health & Supplements
- New Zealand Made
- New Zealand Manufactured
- Nut Free
- Organic Ingredients
- Paleo
- Palm Oil Free
- Raw
- Recyclable Packaging
- Reusable Food Storage
- Savoury Snacks
- Socially Responsible
- Soy Free
- Spreads
- Starter Cultures & Rennet
- Stress & Hormones
- Sugar Free
- Synthetic Preservative Free
- Teas Drinks & Tonics
- Transparent
- Vegan
- Vegetable Broths
- Vegetarian
- Vegetarian Sugar Free
- Vinegars
- Vinegars & Fermented Foods
- Weight Management
- Zero Waste
- Zero Waste On-the-go
33 products
33 products
Probiotic Dairy Yoghurt Starter Culture
Regular price $12.90 Sale price $12.30 Save $0.60/
Shipping calculated at checkout.
Culture Cupboard Plant Based Yoghurt Starter turns your choice of plant milk into fresh dairy-free yoghurt. Just add your favourite nut or seed milk and follow the recipes provided.
Each pack contains 5x 1 litre batches of dairy-free yoghurt and includes:
- 5 sachets of starter culture
- 5 sachets of base to fortify thin plant milk
- Detailed recipe pamphlet
Culture Cupboard starters are made in NZ in small batches for maximum live culture counts. Because theyre made fresh, each pack has a long shelf life of 8-12 months.
When making yogurt at home, a pan that will hold 1 litre of milk, a thermometer, and a yogurt maker are useful equipment items. Cotton cheesecloth is also useful for straining Greek Yogurt.
- 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 the 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 on the pack.
Plant Based Yoghurt Starter
Regular price $12.49 Sale price $11.90 Save $0.59/
Shipping calculated at checkout.
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.
Mozzarella Parmesan Starter Culture
Regular price $10.95 Sale price $10.40 Save $0.55/
Shipping calculated at checkout.
Culture Cupboard Feta Gouda Cheddar Starter Culture includes a blend of mesophilic lactic bacteria selected for the production of pressed semi-hard cheeses such as cheddar, gouda, edam, feta, and low-temperature cheeses requiring a smooth, consistent paste. Each pack contains 5x sachets that culture 8 litres of milk. This yields a finished cheese of approximately 1 kilogram.
Culture Cupboard cheesemaking starters are made in New Zealand in small batches for maximum freshness. Because theyre made fresh, each pack has a long shelf life of 8-12 months.
When making these semi-hard cheeses at home, a large pan that will hold 6-10 litres of milk, a thermometer, rennet, cheese press, and cotton cheesecloth are useful equipment items.
A cool place to mature cheddar and Gouda for 1-2 months, such as a cooler bin or wine fridge is also useful.
- Heat up to 10 litres of dairy milk to the temperature specified.
- Add a sachet of starter culture and culture according to the recipe.
- Temperatures and times will vary by cheese type.
- Follow the recipe for the type of cheese you wish to make.
- Mozzarella is a difficult cheese to make authentically.
- You can make fast mozzarella in a microwave which is fine for use on pizzas and recommended for beginners.
- Parmesan is an advanced cheese and will require several months to mature in a cool and humid place like a wine fridge.
Feta Gouda Cheddar Starter Culture
Regular price $10.95 Sale price $10.40 Save $0.55/
Shipping calculated at checkout.
Culture Cupboard Camembert & Brie Starter Culture makes a great introduction to artisan cheese making at home. Using small quantities of milk and short maturing times, you can make beautiful cheeses. This pack contains 5x sachets, each makes two camembert with expertly blended cultures and moulds for a traditional cheese.
Culture Cupboard cheesemaking starters are made in New Zealand in small batches for maximum freshness. Because theyre made fresh, each pack has a long shelf life of 8-12 months.
When making Camembert cheeses at home, a pan that will hold 4-6 litres of milk, a thermometer, rennet and cheese draining baskets are useful equipment items. A cool place to mature the cheeses for 2-3 weeks, such as a cooler bin or wine fridge is useful.
- Heat up to 8 litres of dairy milk to the temperature specified.
- Add a sachet of starter culture according to the recipe.
- Temperatures and times will vary by cheese type.
- Follow the recipe for the type of cheese you wish to make.
- Feta is a fast and easy cheese that can be made in an afternoon and eaten the following day.
- Cheddar and Gouda are for advanced cheese makers, they take more milk and are more involved to make and you will need a cheese press.
Blue Cheese Starter Culture
Regular price $10.95 Sale price $10.40 Save $0.55/
Shipping calculated at checkout.
Coyne Healthcare Purest Omega 3 Wild Alaskan Fish uses the latest innovation and EPA/DHA technology to ensure purity and absorption. In developing Purest Omega Coyne Healthcare have collaborated with a world leading authority and expert in Omega 3 production. Their oil boasts the world’s leading TOTOX score, which measures oxidation, meaning they guarantee you the freshest and purest Omega 3 on the worldwide market.
Delivered in its natural Triglyceride form (TG) as nature intended, they deliver a potent dose of EPA and DHA in each capsule. The fish live wild in a pristine environment where they eat a natural diet and are free. This environment is carefully managed and monitored to ensure fishing is done sustainably and responsibility ensuring the fish oil not only looks after you but the environment also.
TAPS P4948
To Use: Heat up to 10 litres of dairy milk to the temperature specified and add a sachet of starter culture and culture according to the recipe.
Temperatures and times will vary by cheese type.