Name: Plant Based Yoghurt Starter
Brand: Culture Cupboard
SKU: CCPY
Price: 11.9 NZD
Availability: InStock

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.

Mozzarella Parmesan Starter Culture

$10.95 $10.40 Save $0.55

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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.

Probiotic Dairy Yoghurt Starter Culture

$12.90 $12.30 Save $0.60

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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.

Kefir Kit

$28.99

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Mad Millie Kefir Culture can be used to make milk, juice or coconut water kefir. Kefir is a popular and delicious fermented drink, using bacteria and yeast, which is healthy and great for you.

Kefir can be made using milk, soy, coconut water or fruit juice. When using milk, pasteurised full fat or low fat milk is most commonly used with this culture. Unhomogenised milk can also be used if desired. Store your Kefir sachets in the freezer to prolong life.

How to Make Kefir

Remove all contents from the jar and clean the jar, ball and cloth thoroughly.
Add 1 L (1 US qt) of milk to the jar, any milk is fine. The higher the fat content, the thicker the kefir will be. Alternatively, use 1 L (1 US qt) of coconut water or fruit juice.
Add 1 sachet of culture to milk or juice, replace lid and mixing ball and shake to mix the culture through thoroughly.
Remove metal lid, cut a square piece of cheese cloth, double layered, to cover the top of the jar. Secure with a rubber band. This allows the gas to escape during the acidification process and will protect the kefir from any foreign objects while sitting on the bench.
Allow the kefir to sit at room temperature (20-30˚C/68-86˚F) for 24 hours.
Remove cheese cloth, replace lid, and then shake the kefir vigorously, before storing the kefir in the refrigerator.
Shake your kefir each time before pouring.

Rennet for Cheesemaking

$7.95 $7.60 Save $0.35

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Culture Cupboard Probiotic Dairy Yoghurt Starter Culture is a sustainable, healthy and cost-effective decision. This starter contains 10x 2 gram sachets of yoghurt culture and each sachet makes 1 litre of fresh probiotic yoghurt from your choice of dairy milk.

Were all different, and this culture works with a wide range of dairy milk, including lactose-free, A2, trim, cream, raw milk, goat, sheep, UHT, and even powdered milk. Culture Cupboard starters are made in New Zealand 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.

Dissolve a sachet in 2 tablespoons of cold, unchlorinated water.
Stir gently through up to 6 litres of milk to set it into curds.

Follow the recipe for the type of cheese you wish to make for guidance on when to add the rennet.

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.

Greek Yoghurt Kit

$36.99

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Mad Millie Dairy Free Yoghurt Culture is a freeze-dried yoghurt culture ideal for making yoghurt and yoghurt cheese, which contain the following strains; streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus. This pack contains 5 sachets and each sachet contains enough culture to make 1-2 L of yoghurt.

This culture is shelf stable for 8 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture.

Full instructions and recipes are also included in the kit.

Method:

If using fresh full fat homogenised milk, first heat the milk to boiling point in a pot on the stove. Once at boiling point, leave the milk to cool to 40°C (105°F).
If using UHT milk, heat the milk to 40°C (105°F) either in a pot on the stove or in your cheese vat in the microwave.
Once the milk is at 40°C (105°F), sprinkle in your yoghurt culture.
Maintain the milk at 40°C (105°F) for 12 - 24 hours (refer to p.3) until the milk sets.
Once the milk has set, place it in the refrigerator and leave overnight.
For a thicker yoghurt, drain the yoghurt through a sterilised cheese cloth until the yoghurt has reached your desired thickness.

Feta Gouda Cheddar Starter Culture

$10.95 $10.40 Save $0.55

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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.

Soft Cheese Starter Culture

$10.95 $10.40 Save $0.55

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Culture Cupboard Rennet for Cheesemaking is an agent that helps to form milk into curds for cheesemaking and dairy desserts like junket. Culture Cupboard Rennet for Cheesemaking contains five sachets and each makes 6 litres of milk into a wide range of soft and hard cheeses, leaving no bitterness in the finished cheese.

It contains the chymosin milk clotting enzyme produced through fermentation. Culture Cupboard cheesemaking starters are made in NZ in small batches for maximum freshness. Because theyre made fresh, each pack has a long shelf life of 8-12 months.

Heat up to 4 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.

Soft cheeses are a great introduction to home cheesemaking. They are fast to make and ready immediately, requiring no maturing.

Each recipe will vary, but the process is warming the milk to 32°C, adding the starter culture, adding the rennet (link), cutting the curds, and draining them through cheesecloth (link). Some cheeses have salt, or fresh herbs added at this stage.

Blue Cheese Starter Culture

$10.95 $10.40 Save $0.55

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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.

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.

Thick & Creamy Yoghurt Starter Culture

$11.90 $11.30 Save $0.60

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Culture Cupboard Soft Cheese Starter Culture enables you to make fresh soft cheese at home in a fun and cost-effective way. Soft cheeses are fast and give an excellent yield for the volume of milk used. This kit is perfect for making creamy, soft cheeses, including sour cream, cultured butter, chevre, quark, crème Fraiche, cream cheese, and cottage cheese. It is a mesophilic culture that works well across a wide range of cheese types.

Each pack contains five sachets of starter culture that turn 4 litres of dairy milk into cheese. You can use store-bought dairy milk to make cheese, try to use fresh whole milk for the best results.

Culture Cupboard starters are made in New Zealand 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 soft cheeses at home, a thermometer, rennet and cotton cheesecloth are useful equipment items. Most soft cheeses take between 2 to 4 litres of milk to make.

Heat 1 litre of milk 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 like easi-yo can be used but prepare the milk as above and use 45°C warm water not boiling water in the maker.