Shop In The Frontenac Mall or On Line | Bath-Body-Soap-Candle-DIY Supplies-Packaging & Skin Care
Cheese & Yogurt Supplies | Cultures | Rennet

Cheese & Yogurt Supplies | Cultures | Rennet


Rennet Tablets, Vegetarian


Calcium Chloride 



Danisco CHOOZIT MM100 50 DCU -  Picture Below

MM 100 or MM 101 culture is a mesophilic culture blend preferred for soft ripened, and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavour and subtle buttery notes.


Small (50 DCU) contains approx. 6 tsp. culture for about (25) 3-gallon batches of most common cheese types. Consult your recipe for exact usage rates.


Soft unripened and fresh unripened cheeses, including Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre.


Storage: 18 months from date of production at temperatures below 4°C (39°F).




Danisco CHOOZIT Probat 222, 100 DCU -  Picture Below

his culture is ideally suited for fresh cheese, fermented milk products such as sour cream, buttermilk and cultured butter.  Due to its fast citrate fermentation, the culture forms a medium aroma (diacetyl) and very fast C02 (gas production).

It is also known as Aroma B or Flora Danica.

Storage: 18 months from date of production at temperatures below 4°C (39°F).


Danisco CHOOZIT KAZU 1000L 50 DCU - -  Picture Below

Kazu includes the strain Lactobacillus helviticus for a slightly nutty flavor in aged cheeses such as Parmesan, Gouda, Asiago and Cheddar.

Amount Needed:

50 U (1 sachet). 1/8 tsp for 1 gallon, 1/4 tsp 2-5 gallon.

Storage: 18 months from date of production at temperatures below 4°C (39°F).

Danisco CHOOZIT RA024 125 DCU -  Picture Below

A mesophilic/thermophilic blend, CHOOZIT RA 21/24 LYO 125 DCU, is a fast acidifying culture providing a unique flavor for premium cheese types particularly cheddar and other semi-hard cheese. CHOOZIT™ RA Culture's primary purpose is to provide consistent and active production of lactic acid in milk.

Storage: 18 months from date of production at temperatures below 4°C (39°F).

A mesophilic/thermophilic blend, CHOOZIT RA 21/24 LYO 125 DCU, is a fast acidifying culture providing a unique flavor for premium cheese types particularly cheddar and other semi-hard cheese. CHOOZIT™ RA Culture's primary purpose is to provide consistent and active production of lactic acid in milk.

Storage: 18 months from date of production at temperatures below 4°C (39°F).

ABY2C Yogurt Culture


ABY-2C yogurt culture produces a probiotic yogurt with a very mild flavor and thick body. Incubate at 106-110ºF. This culture has a 7-8 hour set time when used in pasteurized cow milk. Set times will be somewhat longer in unpasteurized and/or goat 

Recommended approximate usage:

  • 1/8 - 1/4 tsp for up to 1/2 gallon of milk
  • 1/4 tsp for 1 - 4 gallons of milk

Cheese Cloth




Chevre and Soft Cheese Mould


top diameter    base diameter       height

79mm / 3"                 56mm /2.2"                  96mm / 3.8"


FETA CHEESE MOULD

top diameter 120mm, base diameter 110mm and height 130mm.

Cylindrical woven basket, suitable for Blue Cheese, Feta and fresh cheese.






C$2.00

Reviews