- 100% Wholefood Source
- Alcohol Free
- Artificial Colour Free
- Artificial Flavour Free
- Artificial Sweetener Free
- BPA-Free Packaging
- Carbon Neutral
- Dairy Free
- Egg Free
- Fermentation Kits & Accessories
- Gluten Free
- GMO Free
- GMP Manufactured
- Good Ingredients Approved
- Healthy Food & Drink
- Heavy Metals Tested
- Low Carb
- Low FODMAPs
- Low Sodium
- New Zealand Manufactured
- Nut Free
- Organic Ingredients
- Paleo
- Palm Oil Free
- Raw
- Recyclable Packaging
- Soy Free
- Starter Cultures & Rennet
- Sugar Free
- Synthetic Preservative Free
- Vegan
- Vegetarian
- Vinegars & Fermented Foods
- 100% Wholefood Source
- Alcohol Free
- Artificial Colour Free
- Artificial Flavour Free
- Artificial Sweetener Free
- BPA-Free Packaging
- Carbon Neutral
- Dairy Free
- Egg Free
- Fermentation Kits & Accessories
- Gluten Free
- GMO Free
- GMP Manufactured
- Good Ingredients Approved
- Healthy Food & Drink
- Heavy Metals Tested
- Low Carb
- Low FODMAPs
- Low Sodium
- New Zealand Manufactured
- Nut Free
- Organic Ingredients
- Paleo
- Palm Oil Free
- Raw
- Recyclable Packaging
- Soy Free
- Starter Cultures & Rennet
- Sugar Free
- Synthetic Preservative Free
- Vegan
- Vegetarian
- Vinegars & Fermented Foods
18 products
Vegetable Culture
Regular price $11.99- Designed to be made in any kitchen, no specialised equipment or experience required
- Just add nuts to make Marinated Feta, Soft Mozzarella, Firm Mozzarella, Halloumi, Ricotta, Cream Cheese or Mascarpone
- Kit makes 18 batches (3.6 kg/8 lb) of vegan cheese before refills are required
Vegan Cheese Kit
Regular price $70.99- 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!
Skyr Kit
Regular price $33.99Kombucha Kit
Regular price $49.99Mad 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.
Kefir Kit
Regular price $28.99Kefir 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.
Kefir Culture
Regular price $9.99Italian Cheese Kit
Regular price $53.99Mad Millie Greek Yoghurt Kit is perfect for beginners and advanced users! With the Greek Yoghurt Kit you can make delicious Greek yoghurt, soy yoghurt and Labneh (yoghurt cheese). Just add your choice of milk and flavour with natural fruit, honey or spice.
Our live acidophilus and Bifidobacterium cultures dont just make for tasty yoghurt but theyre great for you too! Mad Millie Greek Yoghurt contains over 1 million live cultures (per gram of yoghurt, undrained, when made with full fat milk as per the Mad Millie Greek Yoghurt recipe).
Mad Millie Greek Yoghurt Kit is designed to be used in any kitchen. Just add your choice of milk. No yoghurt making experience needed!
This kit contains:
- 1l Glass jar with lid
- Yoghurt culture
- Cheese cloth
- Thermometer
- Sterile culture pottle
You can also buy Mad Millie Butter Muslin (cheese cloth) and Mad Millie Yoghurt Culture separately.
Greek Yoghurt Kit
Regular price $36.99Full 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.
Dairy Free Yoghurt Culture
Regular price $11.99Coconut Yoghurt Kit
Regular price $43.99Mad 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
Regular price $11.90 Sale price $11.30 Save $0.60- 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.
Soft Cheese Starter Culture
Regular price $10.95 Sale price $10.40 Save $0.55- Heat up to 4 litres of dairy milk to the temperature specified.
- Add a sachet of starter culture according to the recipe.
Rennet for Cheesemaking
Regular price $7.95 Sale price $7.60 Save $0.35- Dissolve a sachet in 2 tablespoons of cold, unchlorinated water.
- Stir gently through up to 6 litres of milk to set it into curds.
Probiotic Dairy Yoghurt Starter Culture
Regular price $12.90 Sale price $12.30 Save $0.60- 5 sachets of starter culture
- 5 sachets of base to fortify thin plant milk
- Detailed recipe pamphlet
- 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.
Plant Based Yoghurt Starter
Regular price $12.49 Sale price $11.90 Save $0.59- 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- 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- 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