Cheese Making Additives and Chemicals

Cheese Making Addditives

You will be amazed at how easy it is to make your own cheese. You already have most of the equipment in your kitchen and we supply the rest. A simple cream yogurt cheese spread can be ready for breakfast overnight. Mozzarella cheese is ready the same day its made and even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks.

Cheese Making Supplies

Books

Cheese Making Supplies
CHEESE COLORING-1 oz. 2.95
A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue. Annatto is tasteless and is not a preservative. Naturally derived from the Annatto tree, and will impart an appetizing yellow color to your cheese. You get 1 oz. liquid in a spill proof dropper bottle. Add four or more drops per gallon of milk prior to adding starter culture.

FLAKED CHEESE SALT 2 LB. jar $2.45
Specialty grade additive free pure salt for seasoning cheese, canning, hot sauces and mustards. Salt enhances flavor, inhibits spoilage. There are no substitutes for flaked salt in cheese making, brining and canning. All of our recipes are based on the use of Pure Flaked Salt. This is important for two reasons. First is measurements. For ease of use we have given recipe amounts in volume rather than weight. Since we use flaked salt which is very fine, a given volume of flaked salt can weigh as much as 30% more than table or other salts. Same volume, more salt. The second reason is the additional minerals, additives and treatments present in other salts. Also, the very fine flakes will completely dissolve leaving no grit or unwanted texture. Now packaged in an air tight plastic jar with screw on lid.

CITRIC ACID	2 oz.$1.30	1 LB. $3.25
Used to increase acidity when necessary and in our One Mozzarella Kit.

TARTARIC ACID	2 oz.$2.30	1 LB. $10.95
Used with light cream to make fresh mascarpone desert cheese in minutes.

CALCIUM CHLORIDE SOLUTION	1 oz.$1.95	1 pt.$7.95
Improves curd size and texture when using store bought milk. One teaspoon will treat 2 gallons of milk. 30% solution. To compensate for the processing of store bought milk, add calcium chloride prior to adding rennet to the cheese mixture. The addition of calcium chloride will help restore the altered milk protein and aid in the development of a quality curd. Specific instructions for using calcium chloride are given with recipes.