{"title":"Cheesemaking \u0026 Vinegar Production","description":"\u003cspan data-mce-fragment=\"1\"\u003eEverything to make any kind of cheese or vinegar except the milk \u0026amp; wine\/cider\/beer\u003c\/span\u003e","products":[{"product_id":"yogurt-ds-creamy-5-pack","title":"Yogurt Starter Culture (Sweet) 5 Pack","description":"\u003cp\u003eA delicious, creamy yogurt that is simple to make and wonderful to eat. Works very well with store-bought milk and goats milk.\u003c\/p\u003e\n\u003cp\u003eFor a Greek Style yogurt, simply drain your homemade yogurt, in two layers of Butter Muslin for 1-2 hours.\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cp\u003eHeat 1-4 quarts of milk to 185ºF, then cool to 112ºF. Pour milk into a yogurt maker or large container. Add yogurt culture and mix well. Let the milk incubate for 5-12 hours or until the yogurt has thickened to desired consistency.\u003c\/p\u003e\n\u003cp\u003eFor a thicker yogurt, before heating add 3 tablespoons milk powder for each quart of milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIf you don't have a yogurt maker, simply wrap your covered container in a blanket or towel to keep the milk warm while incubating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRe-culturing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eInstead of adding yogurt culture, add approximately 1 tablespoon of prepared yogurt, per quart of milk.\u003c\/p\u003e\n\u003cp\u003eRe-culture every 7-10 days to keep the yogurt bacteria healthy and active.\u003c\/p\u003e\n\u003cp\u003eAfter multiple rounds of re-culturing, your yogurt may not fully set the milk. At this point, start the process over with a fresh yogurt culture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLactose\u003c\/li\u003e\n\u003cli\u003eStreptococcus thermophilus\u003c\/li\u003e\n\u003cli\u003eLactobacillus selbrueckii subsp. bulgaricus\u003c\/li\u003e\n\u003cli\u003eLactobacillus delbrueckii subsp. lactis\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer for up to 2 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003eEach of the five packets will set 1 qt - 1 gal\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42130115920126,"sku":"Y5","price":9.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/y5-sweet-yogurt-making-culture-front.webp?v=1737139554"},{"product_id":"chevre-5-pack","title":"Chèvre 5 Pack","description":"\u003cp\u003e\u003cspan\u003eThis Chevre culture creates a rich and creamy tasting fresh cheese from goats milk. Make up to five batches of cheese with this culture pack, each batch will be approximately two pounds of cheese. This culture is a favorite among cheese makers because it's easy to use and produces a fantastic cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDirections:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat 1 gallon of milk to 86ºF\u003c\/li\u003e\n\u003cli\u003eAdd 1 packet of chevre culture to milk, let rehydrate for 1-3 minutes\u003c\/li\u003e\n\u003cli\u003eStir milk for 1-2 minutes\u003c\/li\u003e\n\u003cli\u003eLet set for 6-12 hours\u003c\/li\u003e\n\u003cli\u003eDrain in\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Butter Muslin for Draining Cheese\" href=\"https:\/\/cheesemaking.com\/products\/butter-muslin\"\u003eButter Muslin\u003c\/a\u003e for 4-8 hours\u003c\/li\u003e\n\u003cli\u003eStore finished cheese in a refrigerator for up to one week\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLactose\u003c\/li\u003e\n\u003cli\u003e(LL) lactococcus lactis subsp. lactis\u003c\/li\u003e\n\u003cli\u003e(LLC) lactococcus lactis subsp. cremoris\u003c\/li\u003e\n\u003cli\u003e(LLD) lactococcus lactis subsp. biovar diacetylactis\u003c\/li\u003e\n\u003cli\u003eMicrobial coagulant enzyme\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer for up to 2 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003eEach of the five packets will make approximately 2 pounds of cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eSulfites\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42130119753982,"sku":"75521","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/1712853017412.jpg?v=1712853035"},{"product_id":"creme-fraiche-5-pack","title":"Creme Fraiche 5 Pack","description":"\u003cp\u003eAdd Creme Fraiche culture to light cream for a sweet and delicious cultured treat. There are many ways to enjoy Creme Fraiche including drizzling over fresh fruit or a warm bisque, added to a smoothy, used in cooking.\u003c\/p\u003e\n\u003cp\u003eWhen drained slightly, it will become a thick and creamy Mascarpone. When draining it is fabulous on sweet bread or even stuffed into dates.\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat 1 quart of light cream or 1\/2 \u0026amp; 1\/2 to 86ºF\u003c\/li\u003e\n\u003cli\u003eAdd 1 packet of creme fraiche culture to cream, let rehydrate for 1-3 minutes\u003c\/li\u003e\n\u003cli\u003eStir cream for 1-2 minutes\u003c\/li\u003e\n\u003cli\u003eLet set for 12 hours or until thickened (as in yogurt)\u003c\/li\u003e\n\u003cli\u003eStore finished creme fraiche in a refrigerator for up to one week\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFor a thicker texture ladle the curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate and enjoy.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLactose\u003c\/li\u003e\n\u003cli\u003e(LLC) Lactococcus lactis subsp. cremoris\u003c\/li\u003e\n\u003cli\u003e(LL) Lactococcus lactis subsp. lactis\u003c\/li\u003e\n\u003cli\u003e(LLD) Lactococcus lactis subsp. biovar diacetylactis\u003c\/li\u003e\n\u003cli\u003eMicrobial coagulant enzyme\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer for up to 2 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003eEach of the five packets will make 1 quart of creme fraiche\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42130138595582,"sku":"c33","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/c33-creme-fresh-cheese-making-culture-front.webp?v=1727799287"},{"product_id":"fromage-blanc-5-pack","title":"Fromage Blanc Starter Culture 5 Pack","description":"\u003cp\u003eFromage blanc starter culture is one of the most sensational finds we have made in all our years of cheesemaking. This wonderful cheese is easy to make and tastes amazing.\u003c\/p\u003e\n\u003cp\u003eFromage Blanc is similar to cream cheese with a delightfully rich flavor, but a fraction of the calories and cholesterol. It can be used in cooking or simply spread on your morning toast. It can also be made to have the texture of sour cream or a thick drained yogurt. Use either whole or skim milk to make it as lean or rich as you like.\u003c\/p\u003e\n\u003cp\u003eThis culture can be used to make a traditional German Quark\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat 1 gallon of milk to 86ºF\u003c\/li\u003e\n\u003cli\u003eAdd 1 packet of fromage blanc to milk, let rehydrate for 1-3 minutes\u003c\/li\u003e\n\u003cli\u003eStir milk for 1-2 minutes\u003c\/li\u003e\n\u003cli\u003eLet set for 6-12 hours\u003c\/li\u003e\n\u003cli\u003eDrain in\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Butter Muslin for Draining Cheese\" href=\"https:\/\/cheesemaking.com\/products\/butter-muslin\"\u003eButter Muslin\u003c\/a\u003e for 6-12 hours\u003c\/li\u003e\n\u003cli\u003eStore finished cheese in a refrigerator for up to one week\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLactose\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e(LL) lactococcus lactis subsp. lactis\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e(LLC) lactococcus lactis subsp. cremoris\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e(LLD) lactococcus lactis subsp. biovar diacetylactis\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMicrobial coagulant enzyme\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eStorage\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eStore in the freezer for up to 2 years\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eYield\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eEach of the five packets will make approximately 2 pounds of fromage blanc\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrand\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKosher Info\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003cth data-mce-fragment=\"1\"\u003eYes\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eNo\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eAllergens\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003ePeanuts\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTree Nuts\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSesame\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eMilk\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eEggs\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eFish\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eCrustaceans\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eShellfish\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSoy\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWheat\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTriticale\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eMustard\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42130143772926,"sku":"c20","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/1712853083717.jpg?v=1712856955"},{"product_id":"kefir-starter-culture","title":"Kefir Starter Culture","description":"\u003cp\u003eThis kefir culture makes a rich, creamy drink with a bubbly effervescence which may be sweetened with honey or maple syrup to produce a refreshing and nutritious dairy treat. Kefir can be made with cow, soy or goat milk. Kefir has been called, the champagne of dairy products. \u003c\/p\u003e\n\u003cp\u003eThis kefir can be re-cultured, but will not product like kefir grains.It is a complex combination of many different cultures so it can be difficult to get consistent results, when re-culturing.\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat 1 gallon of milk to 86ºF\u003c\/li\u003e\n\u003cli\u003eAdd 1 packet of kefir culture to milk, let rehydrate for 1-3 minutes\u003c\/li\u003e\n\u003cli\u003eStir milk for 1-2 minutes\u003c\/li\u003e\n\u003cli\u003eLet set for 12-24 hours or until desired consistency\u003c\/li\u003e\n\u003cli\u003eStore finished kefir in a refrigerator for up to one week\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSkim milk powder\u003c\/li\u003e\n\u003cli\u003eLatic Yeasts\u003c\/li\u003e\n\u003cli\u003eS. Lactis\u003c\/li\u003e\n\u003cli\u003eL. Cremoris\u003c\/li\u003e\n\u003cli\u003eL. Diacelilactis\u003c\/li\u003e\n\u003cli\u003eL. Acidophilus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer for up to 2 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003eEach of the two packets will make 1 gallon of kefir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eYogourmet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eKosher and Halal certificate available upon request\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX*\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e*This allergen is not in the kefir culture although it is used in other items which are produced at the same location.\u003c\/em\u003e\u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42130151670014,"sku":"C45","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/1712856981900.jpg?v=1712857009"},{"product_id":"tablet-vegetable-rennet","title":"Tablet Vegetable Rennet","description":"\u003cp\u003e\u003cspan\u003eThese vegetable rennet tablets contain no animal products, are gluten free and NON-GMO. Each tablet is scored into 4 segments, making it easy to break into smaller amounts for home cheese making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCrush desired portion of rennet tablet. After crushing, mix rennet, till dissolved, in about 1\/4 cup cool, non-chlorinated water. Immediately add diluted rennet to milk, gently stir for 1 minute, to evenly distribute.\u003c\/p\u003e\n\u003cp\u003eOnce mixed, the rennet solution can not be stored for later use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe amount will vary on the condition of your milk, season and type of cheese you are making.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMicrobial coagulant (mucor pussillus and\/or mucor miehei)\u003c\/li\u003e\n\u003cli\u003eMegnesium stearate\u003c\/li\u003e\n\u003cli\u003eMicrocrystaline cellulose\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer for up to 3 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003e1\/2 tablet will set 2 gallons of milk in approximately 45 minutes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eQso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134063022334,"sku":"","price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/tablet-vegetable-rennet-one-strip_1024x1024_e22c4cf5-2d18-4c27-b25e-426cf9a84595.jpg?v=1638545365"},{"product_id":"cheese-salt","title":"Cheese Salt - 4 OZ","description":"\u003cp\u003eThis cheese salt absorbs easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process. Lactic bacteria is important for proper aging of cheese.\u003c\/p\u003e\n\u003cp\u003eCheese Salt does not dissolve too quickly or slowly.\u003c\/p\u003e\n\u003cp\u003eIf a fine grain salt is used in cheese making, it may dissolve too quickly, creating a high brine content near the curd surface which will impede the movement of salt into the cheese.\u003c\/p\u003e\n\u003cp\u003eIf a coarse grain is used in cheese making, it will dissolve too slowly and not control culture bacteria activity.\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eUsed to help flavor production, preservation and brining of cheese. Directions for use will vary from recipe to recipe.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNon-iodized Cheese Salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in a cool, dry location\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eWe purchase this product Certified Kosher OU. Then package into various sizes, without Kosher supervision, which voids Kosher certification. We are not, nor do we make any representation to be, under kosher certification.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134077571326,"sku":"","price":1.99,"currency_code":"USD","in_stock":true}]},{"product_id":"mesophilic-starter-culture-5-pack","title":"Mesophilic Starter Culture - 5 pack","description":"\u003cp\u003eThis Mesophilic culture is used in making a variety of hard, moderate temperature cheese including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.\u003c\/p\u003e\n\u003cp\u003eFive individual packets are included, for easy use. Simply add one packet directly to heated milk to begin the cheese making process. This culture is great for beginner and advanced cheese makers alike.\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAdd 1 packet to your milk at proper temperature when recipe calls for adding starter culture.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLactose\u003c\/li\u003e\n\u003cli\u003eLactococcus lactis subsp. lactis\u003c\/li\u003e\n\u003cli\u003eLactococcus lactis subsp. cremoris\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer for up to 2 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003eEach of the five packets will set up to 2 gallons of milk\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134123348222,"sku":"","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/1712857035154.jpg?v=1712857060"},{"product_id":"thermophilic-starter-culture-5-pack","title":"Thermophilic Starter Culture - 5 pack","description":"\u003cp\u003eThis Thermophilic culture is used in making a variety of cheese, including Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which require higher temperature ranges.\u003c\/p\u003e\n\u003cp\u003eFive individual packets are included, for easy use. Simply add one packet directly to heated milk to begin the cheese making process. This culture is great for beginner and advanced cheese makers alike.\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAdd 1 packet to your milk at proper temperature when recipe calls for adding starter culture.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLactose\u003c\/li\u003e\n\u003cli\u003eStreptococcus thermophilus\u003c\/li\u003e\n\u003cli\u003eLactobacillus helveticus\u003c\/li\u003e\n\u003cli\u003eLactobacillus delbrueckii subsp. lactis\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer for up to 2 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003eEach of the five packets will set up to 2 gallons of milk\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134165750014,"sku":"c201","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/c201-thermophilic-cheese-making-culture-front.webp?v=1727799383"},{"product_id":"cheese-coloring","title":"Cheese Coloring","description":"\u003cp\u003e\u003cspan\u003eThis water based cheese coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to cheese. Most cheese will yellow slightly in the aging process, but if you want a rich yellow color annatto is a great option.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAdd annatto cheese coloring before Calcium Chloride and Rennet. Dilute color with cool, non-chlorinated water.\u003c\/p\u003e\n\u003cp\u003eFor a warm cream color add about 20-30 drops for every gallon of milk.\u003c\/p\u003e\n\u003cp\u003eFor a bright bold color add 100+ drops for every gallon of milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eKeep annatto cheese coloring out of contact with salts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cdiv class=\"product-single__description\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWater\u003c\/li\u003e\n\u003cli\u003eAnnatto\u003c\/li\u003e\n\u003cli\u003ePotassium hydroxide\u003c\/li\u003e\n\u003cli\u003eCastor oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore tightly closed in a cool, dark location\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eWe purchase this product Certified Kosher OU. Then package into various sizes, without Kosher supervision, which voids Kosher certification. We are not, nor do we make any representation to be, under kosher certification.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003ch3\u003eDirections\u003cspan class=\"icon right icon-minus\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv class=\"product-single__description\"\u003e\n\u003cp\u003eAdd annatto cheese coloring before Calcium Chloride and Rennet. Dilute color with cool, non-chlorinated water.\u003c\/p\u003e\n\u003cp\u003eFor a warm cream color add about 20-30 drops for every gallon of milk.\u003c\/p\u003e\n\u003cp\u003eFor a bright bold color add 100+ drops for every gallon of milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eKeep annatto cheese coloring out of contact with salts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134276669694,"sku":"","price":7.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/cc-cheese-coloring-1oz_1024x1024_6d1133b5-f9cf-4378-8b9e-fa41e7abd725.jpg?v=1638548834"},{"product_id":"mild-lipase-powder-calf","title":"Mild Lipase Powder (Calf)","description":"\u003cp\u003e\u003cspan\u003eMild lipase powder (italase) is a flavor enzyme that will add a mild flavor to Italian cheese including Mozzarella, Parmesan and Feta.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cp style=\"font-size: 1.4em; display: inline !important;\"\u003e1\/2 hour before use, dissolve 1\/8 tsp of lipase for every 2 gallons of milk in 1\/4 cup cool, non-chlorinated water. Add to milk at the same time as culture.\u003c\/p\u003e\n\u003cp style=\"font-size: 1.4em;\"\u003eAmount used can be adjusted to personal taste. We recommend no more than 1\/4 tsp for every 2 gallons of milk.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cdiv class=\"product-single__description\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePregastric calf lipase\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eNonfat dry milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 oz | 40-160 gallons of milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Restriction\u003c\/strong\u003e\u003cbr\u003eDue to customs restrictions we cannot ship this rennet to Australia or Sweden\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cdiv class=\"product-single__description\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134301901054,"sku":"","price":12.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/l3-mild-lipase_1024x1024_6c102bd3-08c5-4d93-b21b-e3fa1788ef3c.jpg?v=1638549075"},{"product_id":"penicilium-candidum-hp6","title":"Penicilium Candidum (HP6)","description":"\u003cp\u003ePenicilium Candidum (HP6) is a specialty strain of white mold powder. This mold powder provides moderate lipolytic (aroma), moderate surface density and height and is generally used to achieve a moderate-fast ripening time.\u003c\/p\u003e\n\u003cp\u003eWith a strong ability to grow with P. Roqueforti PS, this mold powder is a good choice for mixed-mold cheese including Cambozola and Blue Brie. It can be used on it's own, or in combination with other PC strains, for a traditional bloomy rind cheese.\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cp style=\"font-size: 1.4em; display: inline !important;\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdding Directly to Milk\u003c\/strong\u003e\u003cbr\u003eAdd 1\/8 tsp to 1-5 gallons of milk at the same time you add culture. In addition, a pinch of Geotricum will help to develop a good rind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpraying on Cheese Surface\u003c\/strong\u003e\u003cbr\u003eFor large batches of cheese, it is more economical to apply the mold powder with an atomizer.\u003c\/p\u003e\n\u003cp\u003eAdd the following ingredients to an atomizer (spray bottle) and set in a refrigerator overnight before use.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/8 tsp Penicillium candidum\u003c\/li\u003e\n\u003cli\u003e4-8 oz Non-chlorinated water\u003c\/li\u003e\n\u003cli\u003e1\/8 tsp salt\u003c\/li\u003e\n\u003cli\u003e1\/8 tsp sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAfter use, store the atomizer solution in the refrigerator, it will keep for 60 days.\u003c\/p\u003e\n\u003cp\u003eWhen applying mold powders with an atomizer, the moisture, temperature, and air circulation must be monitored to avoid a wet cheese surface.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePenicilium Candidum (HP6)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eStorage\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eStore in the freezer\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSize\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e10 DCU\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eYield\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e40-80 gallons of milk when adding directly to milk\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrand\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eDanisco Choozit\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKosher Info\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003cth data-mce-fragment=\"1\"\u003eYes\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eNo\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eAllergens\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003ePeanuts\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTree Nuts\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSesame\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eMilk\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eEggs\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eFish\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eCrustaceans\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eShellfish\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSoy\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWheat\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTriticale\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eMustard\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cdiv class=\"product-single__description\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134323069182,"sku":"c84","price":13.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/hp-6_1024x1024_6029fb02-e47a-4633-a33d-a6f78f693a91.jpg?v=1638549355"},{"product_id":"mesophile-type-ii-starter-culture","title":"Mesophile Type II Starter Culture","description":"\u003cp\u003e\u003cspan\u003eBiena (Abiasa) Mesophilic Type II starter culture can be used to make a variety of cheese including Cheddar, Colby, Brick, Brie, Camembert, Jack, Stilton, Blue and Feta.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003cp\u003eUse approximately 1\/4 tsp for 1-2 gallons of milk.\u003c\/p\u003e\n\u003cp\u003eAdd culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.\u003c\/p\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLactococcus lactis subsp. cremoris\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003eInoculates approximately 26 gallons of milk\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eBiena\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cdiv class=\"product-single__description\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134348529918,"sku":"c61-1","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/c61_1024x1024_a9e16836-624f-492b-8c61-255706ef1da8.jpg?v=1638549909"},{"product_id":"thermo-b-starter-culture","title":"Thermo B Starter Culture","description":"\u003cp\u003e\u003cspan\u003eBiena (Abiasa) Thermophile Type B starter culture can be used to make a variety of Italian style cheese including Mozzarella, Romano, Provolone and Grana.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse approximately 1\/4 tsp for 1-2 gallons of milk.\u003c\/p\u003e\n\u003cp\u003eAdd culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eStreptococcus thermophilus\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLactobacillus delbrueckii subsp. bulgaricus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eStorage\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eStore in the freezer\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eYield\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eInoculates approximately 26 gallons of milk\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrand\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eBiena\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKosher Info\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003cth data-mce-fragment=\"1\"\u003eYes\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eNo\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eAllergens\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003ePeanuts\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTree Nuts\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSesame\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eMilk\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eEggs\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eFish\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eCrustaceans\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eShellfish\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSoy\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWheat\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTriticale\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eMustard\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cdiv class=\"product-single__description\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134364881150,"sku":"c62-1","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/c62_1024x1024_975693d5-f141-4739-a16e-3bdd0e184a60.jpg?v=1638550068"},{"product_id":"thermo-c-starter-culture","title":"Thermo C Starter Culture","description":"\u003cp\u003e\u003cspan\u003eBiena (Abiasa) Thermophile Type C culture starter culture can be used to make a variety of Alpine style cheese including Gruyere, Fontina and Beaufort. This culture also works well with propionic bacteria for eye production in cheese such as Emmental and Jarlsberg.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse approximately 1\/2 - 1 tsp for 1-2 gallons of milk.\u003c\/p\u003e\n\u003cp\u003eAdd culture directly to the milk when called for in recipe. 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This durable cloth is 100% cotton, can be reused and is machine washable. This is a staple for all cheese makers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100% Cotton\u003c\/li\u003e\n\u003cli\u003eThread count 90 per inch\u003c\/li\u003e\n\u003cli\u003eRe-usable\u003c\/li\u003e\n\u003cli\u003eMachine washable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 yd | 36\" x 36\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003eBefore first use machine wash with unscented detergent.\u003c\/p\u003e\n\u003cp\u003eCloth should be boiled, to sterilize, before each use.\u003c\/p\u003e\n\u003cp\u003eAfter use, rinse in cold water to remove any curd\/cheese, then machine wash with unscented detergent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134613950718,"sku":"","price":5.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/butter-muslin-u2-1yd_1024x1024_7da36e41-ca9a-4cdc-8838-6c11ecfe79e7.jpg?v=1638557901"},{"product_id":"reed-cheese-mat","title":"Reed Cheese Mat","description":"\u003cp\u003e\u003cspan\u003eThis reed cheese mat is used when air drying cheese, especially soft, mold ripened cheese. Using this mat will allow whey to drain and air to circulate when cheese is draining, air drying and aging.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e9\" x 9\" Bamboo reed mat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003eMat should be boiled, to sterilize, before each use.\u003c\/p\u003e\n\u003cp\u003eAfter use, rinse in cold water to remove any curd\/cheese, then wash with not water and a neutral alkaline cleanser or dairy wash. 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Both easy to use and care for it is a wonderful investment for any cheese maker.\u003c\/p\u003e\n\u003cp\u003eBuilt with a hard wood (maple) base and top bars, rubber feet to protect your kitchen counter and stainless steel components, this press is both beautiful and durable.\u003c\/p\u003e\n\u003cp\u003eWhen pressing, weight is increased by simply pressing down on the top bar. The weight is automatically regulated with stainless steel springs and can be measured, on the easy to read pressure gauge, from 0 to 80 lbs.\u003c\/p\u003e\n\u003cp\u003eWith this press you can easily press a variety of delicious hard cheeses including, but not limited to, Cheddar, Gouda, Parmesan and Monterey Jack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCheck Pressure Gauge\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter shipping the pressure gauge may not read '0' as a result of spring compression during shipping. To re-set the press, simply release and remove the top locks and allow the springs to decompress.\u003c\/p\u003e\n\u003cp\u003eDo not store the press with springs compressed.\u003c\/p\u003e\n\u003cp\u003eThe springs and pressure gauge strip are designed to work together for proper pressing weight.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRecognizing Proper Pressing Weight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe proper amount of weight for pressing should be specified in each cheese making recipe. However, this can sometimes lead to over or under pressing, due to the final cheese moisture or fat content of the curds.\u003c\/p\u003e\n\u003cp\u003eExcessive cloudy\/milky whey or even butterfat leaking with the draining whey or on the cheese surface when turning, are signs of over pressing. Higher fat cheese requires less weight in early pressing stages when butterfat is still in a liquid state.\u003c\/p\u003e\n\u003cp\u003eUnder pressing will result in unconsolidated curds in the final cheese. This can be identified with open curd spaces on the rind or excessive open spaces in the cheese body.\u003c\/p\u003e\n\u003cp\u003eA tight smooth rind with open space in the cheese body can be from applying excessive press too soon. This would seal the surface and trap moisture inside. 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When stored in the freezer, rennet tablets will last for 5+ years.\u003c\/p\u003e\n\u003cp\u003eOther contents in this kit will last indefinitely, at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003eUse the freshest milk you can find, local milk is always best, when available.\u003c\/p\u003e\n\u003cp\u003eMilk that has been pasteurized above 170F can be problematic for curd formation, when making 30 minute mozzarella. If you see problems with curd formation, we recommend contacting the dairy and asking about their milk processing temperatures.\u003c\/p\u003e\n\u003cp\u003eThis kit can be made with any type of low heat processed milk, including goat milk and powdered milk.\u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134714122494,"sku":"K2","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/k2-mozzarella-cheese-kit_1024x1024_397fed46-8529-42ae-839a-dfe2b31eb5af.jpg?v=1638561944"},{"product_id":"rickis-basic-cheese-making-kit","title":"Ricki's Basic Cheese Making Kit","description":"\u003cp\u003eBeginner cheese makers, this kit is for you. With a little effort and a lot of fun, you can make homemade cheese in your own kitchen.\u003c\/p\u003e\n\u003cp\u003eThis kit comes complete with ingredients and equipment to make 8 different types of cheese, including Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Parmesan and Ricotta.\u003c\/p\u003e\n\u003cp\u003eStart now and make this into a new hobby or even a family tradition. This kit is fun for all ages, simply add milk and enjoy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBasket cheese mold\u003c\/li\u003e\n\u003cli\u003eDairy thermometer\u003c\/li\u003e\n\u003cli\u003e1 yd Cheesecloth\u003c\/li\u003e\n\u003cli\u003eMesophilic starter culture\u003c\/li\u003e\n\u003cli\u003eThermophilic starter culture\u003c\/li\u003e\n\u003cli\u003e10 Vegetable rennet tablets\u003c\/li\u003e\n\u003cli\u003e1 oz Calcium chloride\u003c\/li\u003e\n\u003cli\u003eRecipe booklet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMake 8 different types of cheese\u003c\/li\u003e\n\u003cli\u003eGreat for beginners\u003c\/li\u003e\n\u003cli\u003eAdditional recipes included for using cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStarter cultures and rennet tablets should be stored in the freezer. In the freezer, cultures will last 2+ years and rennet tablets will last for 5+ years.\u003c\/p\u003e\n\u003cp\u003eCalcium chloride should be stored, tightly sealed, in a cool location away from direct sunlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003eUse the freshest milk you can find, local milk is always best, when available.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134716809470,"sku":"75510","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/basic-cheese-making-kit_cf71d9af-0216-4575-ac1b-6fb9bcd5a9d3.webp?v=1727800094"},{"product_id":"supreme-red-wine-mother-of-vinegar","title":"Supreme Red Wine Mother of Vinegar","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis red wine mother of vinegar is perfect for making up to 1 quart (32 oz) of red wine vinegar. Directions: \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdd 8 oz of mother of vinegar \u0026amp; 8 oz of water to 16 oz of red wine to make 32 oz (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic w\/a removable top or holes allowing for aeration. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eCover holes or open top w\/cheesecloth or gauze to prevent insect infestation. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eAllow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe mother may sink, but will regrow over time until done.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Mother of Vinegar?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMother of vinegar is a colony of bacteria (don’t gasp). These are the good bacteria called Acetobacter. They perform the same purpose for making vinegar as yeast does to make wine. They form the mother on the surface since they require oxygen to convert wine to vinegar and the surface is where the air is at.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaterials for Vinegar Vessel \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinegar is essentially a dilute acid, acetic acid to be specific. While this gives vinegar its great properties and its tangy taste, it can also be corrosive if stored in the wrong materials. You can use any type of container you want, but you are best to limit it to the following: glass, wood, stainless steel, food-grade high density polyethylene (HDPE) plastic. These materials will withstand vinegar indefinitely and add no impurities or tastes (except for wood which imparts flavor depending on the type of wood). Do not use anything containing brass, aluminum, copper, iron, nylon, or plated steel like galvanized or zinc coated steel. These will corrode and impart a poor flavor or even toxic chemicals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat about wine sulfites? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lot of people try to make wine vinegar and fail. They are frustrated, but don’t realize almost all modern commercial wines are made not to become vinegar on purpose. This is done by adding sulfites, which inhibit the vinegar bacteria. Typically red wine has 2040 ppm of sulfites. There are two ways to get rid of them 1. Stir the wine continuously for about 30 minutes. It is a lot of work and not always effective. 2. Add hydrogen peroxide. This is completely harmless. Just use the regular 3% hydrogen peroxide from any drugstore. Each mL you add and stir in removes 10 ppm of sulfites from a bottle of wine. A good amount per bottle is ½ teaspoon which is 2.5 mL. This will almost assuredly reduce the sulfites to a manageable level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow strong will my vinegar be? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn theory, every percent alcohol should transform into a percent acid. Standard store vinegar is 5% acid and some red wine vinegar is up to 7%. However, the actual conversion is about 80-90% efficient so if you want 5% vinegar, start with 6% diluted wine. So for example, take 2 parts 12% wine and dilute with 1 part water and 1 part Supreme Red or White Wine Mother of Vinegar. For a typical 8 oz. Jar this will be 16 oz. Of wine, 8 oz. Of water, and 8 oz. mother of vinegar. Likewise, diluting 14% wine with the same procedure will get you 6% vinegar. For beer or cider, use less dilution because the alcohol content is lower. For beer\/cider of alcohol content of \u0026gt; 8% - 10% ABV: add 8 oz. of mother of vinegar to 16 oz. of the beer\/cider of your choice to make 24 oz. of vinegar. For 6% ABV to 8% ABV: add 8 oz. of mother of vinegar to 24 oz. of the beer\/cider of your choice to make 32 oz. (1 qt.) of vinegar. For rice wine (e.g. sake or soju), the same dilution rules apply as they typically do with regular wine since it has a similar alcohol content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does vinegar take? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt can take anywhere from 6 weeks to 12 weeks or more depending on several factors. Patience is key, but there are two steps one can take to speed up the process: 1. Air contact area: if you are using a narrow bottle, the mother only has a small surface to form on. The size of the mother is directly related to the speed of vinegar fermentation so a wider vessel is better if speed is a concern. 2. Temperature: the best temperature for vinegar fermentation is 80-85 degrees Fahrenheit. If you can’t maintain that, don’t stress. Just try not to get it cold, i.e. below 65 degrees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMy mother sank! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePANIC! Just kidding, it’s no big deal. As the bacteria grow and produce vinegar, the mother can get heavier and heavier until it sinks. If the vinegar is not done, another mother will form and you are ok. Also note that moving or shaking your vessel can cause the mother to sink. So make sure it is in a snug and safe place when you start fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note about mold\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMold is a rare, though common problem with making vinegar. In some cases mold can grow on the mother of vinegar and in this case, the batch should be discarded. Preventing mold can be done in several ways. First, make sure your vinegar vessel is covered during fermentation. This gives spores less of a chance to enter. Second, make sure the vinegar vessel is not in an area with mold, such as food, and don't keep it near air conditioning vents which may expel spores. Moldy or mildewy basements can also present an issue. As a final note, organic wines can have more issues with mold growth on the mother. Organic wine growers are more limited in their fungicide and sterilization options so that there can be a higher mold spore count in the final product. This is harmless to humans and doesn't affect the wine, however, it can come out in vinegar production. One of the best ways to prevent this is checking the pH of the final mixture (wine + water + mother of vinegar). The pH should be below 4 and preferably around 3.75, if not, it may allow mold growth. If you do not have a pH meter, substituting the 8 oz. water portion of the mixture with 4 oz. water and 4 oz. white distilled vinegar can help ensure a low pH without adversely affecting flavor. Similar cautions apply to homemade wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is my vinegar done?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are several ways to determine this. The most common is to sample the smell and taste until it is to your liking. Remember, vinegar is pungent and acidic. More accurately, one can use a pH meter. These can cost $25-$75 at a homebrew store. Once your pH is below 4, your vinegar is safe and almost all vinegar is finished with a pH less than 3.5. The most advanced method is titration. This involves a simple chemical analysis of the vinegar using a base and a pH color indicator and a base like sodium hydroxide. This is the best method to determine the acidity of your vinegar. This can be done via titration kits such as those available at wine making supply stores.\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42263099638014,"sku":"3690","price":15.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/3690.jpg?v=1641568671"},{"product_id":"supreme-white-wine-mother-of-vinegar","title":"Supreme White Wine Mother of Vinegar","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis white wine mother of vinegar is perfect for making up to 1 quart (32 oz) of white wine vinegar. Directions: \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdd 8 oz of mother of vinegar \u0026amp; 8 oz of water to 16 oz of white wine to make 32 oz (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic w\/a removable top or holes allowing for aeration. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eCover holes or open top w\/cheesecloth or gauze to prevent insect infestation. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eAllow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe mother may sink, but will regrow over time until done.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Mother of Vinegar?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMother of vinegar is a colony of bacteria (don’t gasp). These are the good bacteria called Acetobacter. They perform the same purpose for making vinegar as yeast does to make wine. They form the mother on the surface since they require oxygen to convert wine to vinegar and the surface is where the air is at.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaterials for Vinegar Vessel \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinegar is essentially a dilute acid, acetic acid to be specific. While this gives vinegar its great properties and its tangy taste, it can also be corrosive if stored in the wrong materials. You can use any type of container you want, but you are best to limit it to the following: glass, wood, stainless steel, food-grade high density polyethylene (HDPE) plastic. These materials will withstand vinegar indefinitely and add no impurities or tastes (except for wood which imparts flavor depending on the type of wood). Do not use anything containing brass, aluminum, copper, iron, nylon, or plated steel like galvanized or zinc coated steel. These will corrode and impart a poor flavor or even toxic chemicals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat about wine sulfites? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lot of people try to make wine vinegar and fail. They are frustrated, but don’t realize almost all modern commercial wines are made not to become vinegar on purpose. This is done by adding sulfites, which inhibit the vinegar bacteria. Typically red wine has 2040 ppm of sulfites. There are two ways to get rid of them 1. Stir the wine continuously for about 30 minutes. It is a lot of work and not always effective. 2. Add hydrogen peroxide. This is completely harmless. Just use the regular 3% hydrogen peroxide from any drugstore. Each mL you add and stir in removes 10 ppm of sulfites from a bottle of wine. A good amount per bottle is ½ teaspoon which is 2.5 mL. This will almost assuredly reduce the sulfites to a manageable level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow strong will my vinegar be? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn theory, every percent alcohol should transform into a percent acid. Standard store vinegar is 5% acid and some red wine vinegar is up to 7%. However, the actual conversion is about 80-90% efficient so if you want 5% vinegar, start with 6% diluted wine. So for example, take 2 parts 12% wine and dilute with 1 part water and 1 part Supreme Red or White Wine Mother of Vinegar. For a typical 8 oz. Jar this will be 16 oz. Of wine, 8 oz. Of water, and 8 oz. mother of vinegar. Likewise, diluting 14% wine with the same procedure will get you 6% vinegar. For beer or cider, use less dilution because the alcohol content is lower. For beer\/cider of alcohol content of \u0026gt; 8% - 10% ABV: add 8 oz. of mother of vinegar to 16 oz. of the beer\/cider of your choice to make 24 oz. of vinegar. For 6% ABV to 8% ABV: add 8 oz. of mother of vinegar to 24 oz. of the beer\/cider of your choice to make 32 oz. (1 qt.) of vinegar. For rice wine (e.g. sake or soju), the same dilution rules apply as they typically do with regular wine since it has a similar alcohol content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does vinegar take? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt can take anywhere from 6 weeks to 12 weeks or more depending on several factors. Patience is key, but there are two steps one can take to speed up the process: 1. Air contact area: if you are using a narrow bottle, the mother only has a small surface to form on. The size of the mother is directly related to the speed of vinegar fermentation so a wider vessel is better if speed is a concern. 2. Temperature: the best temperature for vinegar fermentation is 80-85 degrees Fahrenheit. If you can’t maintain that, don’t stress. Just try not to get it cold, i.e. below 65 degrees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMy mother sank! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePANIC! Just kidding, it’s no big deal. As the bacteria grow and produce vinegar, the mother can get heavier and heavier until it sinks. If the vinegar is not done, another mother will form and you are ok. Also note that moving or shaking your vessel can cause the mother to sink. So make sure it is in a snug and safe place when you start fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note about mold\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMold is a rare, though common problem with making vinegar. In some cases mold can grow on the mother of vinegar and in this case, the batch should be discarded. Preventing mold can be done in several ways. First, make sure your vinegar vessel is covered during fermentation. This gives spores less of a chance to enter. Second, make sure the vinegar vessel is not in an area with mold, such as food, and don't keep it near air conditioning vents which may expel spores. Moldy or mildewy basements can also present an issue. As a final note, organic wines can have more issues with mold growth on the mother. Organic wine growers are more limited in their fungicide and sterilization options so that there can be a higher mold spore count in the final product. This is harmless to humans and doesn't affect the wine, however, it can come out in vinegar production. One of the best ways to prevent this is checking the pH of the final mixture (wine + water + mother of vinegar). The pH should be below 4 and preferably around 3.75, if not, it may allow mold growth. If you do not have a pH meter, substituting the 8 oz. water portion of the mixture with 4 oz. water and 4 oz. white distilled vinegar can help ensure a low pH without adversely affecting flavor. Similar cautions apply to homemade wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is my vinegar done?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are several ways to determine this. The most common is to sample the smell and taste until it is to your liking. Remember, vinegar is pungent and acidic. More accurately, one can use a pH meter. These can cost $25-$75 at a homebrew store. Once your pH is below 4, your vinegar is safe and almost all vinegar is finished with a pH less than 3.5. The most advanced method is titration. This involves a simple chemical analysis of the vinegar using a base and a pH color indicator and a base like sodium hydroxide. This is the best method to determine the acidity of your vinegar. This can be done via titration kits such as those available at wine making supply stores.\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42263102030078,"sku":"3692","price":15.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/3692.jpg?v=1736545721"},{"product_id":"supreme-malt-mother-of-vinegar","title":"Supreme Malt Mother of Vinegar","description":"\u003cp\u003e\u003cspan\u003eThis malt mother of vinegar is perfect for making up to 2 quarts (64 oz) of malt vinegar from beer. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDirections: \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eFor beer of alcohol content of 8%-10% ABV: add 8 oz of mother of vinegar to 16 oz of the beer of your choice to make 24 oz of vinegar. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor 6% ABV to 8% ABV: add 8 oz of mother of vinegar to 24 oz of the beer of your choice to make 32 oz (1 qt) of vinegar. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace in glass, wood, or food safe HDPE plastic w\/a removable top or holes allowing for aeration. Cover holes or open top w\/cheesecloth to block insects. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAllow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the mother from your vinegar.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Mother of Vinegar?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMother of vinegar is a colony of bacteria (don’t gasp). These are the good bacteria called Acetobacter. They perform the same purpose for making vinegar as yeast does to make wine. They form the mother on the surface since they require oxygen to convert wine to vinegar and the surface is where the air is at.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaterials for Vinegar Vessel \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinegar is essentially a dilute acid, acetic acid to be specific. While this gives vinegar its great properties and its tangy taste, it can also be corrosive if stored in the wrong materials. You can use any type of container you want, but you are best to limit it to the following: glass, wood, stainless steel, food-grade high density polyethylene (HDPE) plastic. These materials will withstand vinegar indefinitely and add no impurities or tastes (except for wood which imparts flavor depending on the type of wood). Do not use anything containing brass, aluminum, copper, iron, nylon, or plated steel like galvanized or zinc coated steel. These will corrode and impart a poor flavor or even toxic chemicals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat about wine sulfites? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lot of people try to make wine vinegar and fail. They are frustrated, but don’t realize almost all modern commercial wines are made not to become vinegar on purpose. This is done by adding sulfites, which inhibit the vinegar bacteria. Typically red wine has 2040 ppm of sulfites. There are two ways to get rid of them 1. Stir the wine continuously for about 30 minutes. It is a lot of work and not always effective. 2. Add hydrogen peroxide. This is completely harmless. Just use the regular 3% hydrogen peroxide from any drugstore. Each mL you add and stir in removes 10 ppm of sulfites from a bottle of wine. A good amount per bottle is ½ teaspoon which is 2.5 mL. This will almost assuredly reduce the sulfites to a manageable level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow strong will my vinegar be? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn theory, every percent alcohol should transform into a percent acid. Standard store vinegar is 5% acid and some red wine vinegar is up to 7%. However, the actual conversion is about 80-90% efficient so if you want 5% vinegar, start with 6% diluted wine. So for example, take 2 parts 12% wine and dilute with 1 part water and 1 part Supreme Red or White Wine Mother of Vinegar. For a typical 8 oz. Jar this will be 16 oz. Of wine, 8 oz. Of water, and 8 oz. mother of vinegar. Likewise, diluting 14% wine with the same procedure will get you 6% vinegar. For beer or cider, use less dilution because the alcohol content is lower. For beer\/cider of alcohol content of \u0026gt; 8% - 10% ABV: add 8 oz. of mother of vinegar to 16 oz. of the beer\/cider of your choice to make 24 oz. of vinegar. For 6% ABV to 8% ABV: add 8 oz. of mother of vinegar to 24 oz. of the beer\/cider of your choice to make 32 oz. (1 qt.) of vinegar. For rice wine (e.g. sake or soju), the same dilution rules apply as they typically do with regular wine since it has a similar alcohol content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does vinegar take? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt can take anywhere from 6 weeks to 12 weeks or more depending on several factors. Patience is key, but there are two steps one can take to speed up the process: 1. Air contact area: if you are using a narrow bottle, the mother only has a small surface to form on. The size of the mother is directly related to the speed of vinegar fermentation so a wider vessel is better if speed is a concern. 2. Temperature: the best temperature for vinegar fermentation is 80-85 degrees Fahrenheit. If you can’t maintain that, don’t stress. Just try not to get it cold, i.e. below 65 degrees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMy mother sank! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePANIC! Just kidding, it’s no big deal. As the bacteria grow and produce vinegar, the mother can get heavier and heavier until it sinks. If the vinegar is not done, another mother will form and you are ok. Also note that moving or shaking your vessel can cause the mother to sink. So make sure it is in a snug and safe place when you start fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note about mold\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMold is a rare, though common problem with making vinegar. In some cases mold can grow on the mother of vinegar and in this case, the batch should be discarded. Preventing mold can be done in several ways. First, make sure your vinegar vessel is covered during fermentation. This gives spores less of a chance to enter. Second, make sure the vinegar vessel is not in an area with mold, such as food, and don't keep it near air conditioning vents which may expel spores. Moldy or mildewy basements can also present an issue. As a final note, organic wines can have more issues with mold growth on the mother. Organic wine growers are more limited in their fungicide and sterilization options so that there can be a higher mold spore count in the final product. This is harmless to humans and doesn't affect the wine, however, it can come out in vinegar production. One of the best ways to prevent this is checking the pH of the final mixture (wine + water + mother of vinegar). The pH should be below 4 and preferably around 3.75, if not, it may allow mold growth. If you do not have a pH meter, substituting the 8 oz. water portion of the mixture with 4 oz. water and 4 oz. white distilled vinegar can help ensure a low pH without adversely affecting flavor. Similar cautions apply to homemade wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is my vinegar done?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are several ways to determine this. The most common is to sample the smell and taste until it is to your liking. Remember, vinegar is pungent and acidic. More accurately, one can use a pH meter. These can cost $25-$75 at a homebrew store. Once your pH is below 4, your vinegar is safe and almost all vinegar is finished with a pH less than 3.5. The most advanced method is titration. This involves a simple chemical analysis of the vinegar using a base and a pH color indicator and a base like sodium hydroxide. This is the best method to determine the acidity of your vinegar. This can be done via titration kits such as those available at wine making supply stores.\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42263103668478,"sku":"","price":15.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/3694.jpg?v=1643817518"},{"product_id":"supreme-cider-mother-of-vinegar","title":"Supreme Cider Mother of Vinegar","description":"\u003cp\u003e\u003cspan\u003eThis cider mother of vinegar is perfect for making up to 1 quart (32 oz) of cider vinegar. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDirections: \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eFor hard cider 8%-10% ABV, add 8 oz of mother to 16 oz of hard cider to make 24 oz of vinegar. For hard cider 11%-16% ABV, add 8 oz of mother \u0026amp; 8 oz of water to 16 oz of hard cider to make 32 oz (1 qt.) of vinegar. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace in glass, wood, or food safe HDPE plastic w\/a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to prevent insect infestation. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAllow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the new mother from your vinegar.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Mother of Vinegar?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMother of vinegar is a colony of bacteria (don’t gasp). These are the good bacteria called Acetobacter. They perform the same purpose for making vinegar as yeast does to make wine. They form the mother on the surface since they require oxygen to convert wine to vinegar and the surface is where the air is at.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaterials for Vinegar Vessel \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinegar is essentially a dilute acid, acetic acid to be specific. While this gives vinegar its great properties and its tangy taste, it can also be corrosive if stored in the wrong materials. You can use any type of container you want, but you are best to limit it to the following: glass, wood, stainless steel, food-grade high density polyethylene (HDPE) plastic. These materials will withstand vinegar indefinitely and add no impurities or tastes (except for wood which imparts flavor depending on the type of wood). Do not use anything containing brass, aluminum, copper, iron, nylon, or plated steel like galvanized or zinc coated steel. These will corrode and impart a poor flavor or even toxic chemicals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat about wine sulfites? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lot of people try to make wine vinegar and fail. They are frustrated, but don’t realize almost all modern commercial wines are made not to become vinegar on purpose. This is done by adding sulfites, which inhibit the vinegar bacteria. Typically red wine has 2040 ppm of sulfites. There are two ways to get rid of them 1. Stir the wine continuously for about 30 minutes. It is a lot of work and not always effective. 2. Add hydrogen peroxide. This is completely harmless. Just use the regular 3% hydrogen peroxide from any drugstore. Each mL you add and stir in removes 10 ppm of sulfites from a bottle of wine. A good amount per bottle is ½ teaspoon which is 2.5 mL. This will almost assuredly reduce the sulfites to a manageable level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow strong will my vinegar be? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn theory, every percent alcohol should transform into a percent acid. Standard store vinegar is 5% acid and some red wine vinegar is up to 7%. However, the actual conversion is about 80-90% efficient so if you want 5% vinegar, start with 6% diluted wine. So for example, take 2 parts 12% wine and dilute with 1 part water and 1 part Supreme Red or White Wine Mother of Vinegar. For a typical 8 oz. Jar this will be 16 oz. Of wine, 8 oz. Of water, and 8 oz. mother of vinegar. Likewise, diluting 14% wine with the same procedure will get you 6% vinegar. For beer or cider, use less dilution because the alcohol content is lower. For beer\/cider of alcohol content of \u0026gt; 8% - 10% ABV: add 8 oz. of mother of vinegar to 16 oz. of the beer\/cider of your choice to make 24 oz. of vinegar. For 6% ABV to 8% ABV: add 8 oz. of mother of vinegar to 24 oz. of the beer\/cider of your choice to make 32 oz. (1 qt.) of vinegar. For rice wine (e.g. sake or soju), the same dilution rules apply as they typically do with regular wine since it has a similar alcohol content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does vinegar take? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt can take anywhere from 6 weeks to 12 weeks or more depending on several factors. Patience is key, but there are two steps one can take to speed up the process: 1. Air contact area: if you are using a narrow bottle, the mother only has a small surface to form on. The size of the mother is directly related to the speed of vinegar fermentation so a wider vessel is better if speed is a concern. 2. Temperature: the best temperature for vinegar fermentation is 80-85 degrees Fahrenheit. If you can’t maintain that, don’t stress. Just try not to get it cold, i.e. below 65 degrees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMy mother sank! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePANIC! Just kidding, it’s no big deal. As the bacteria grow and produce vinegar, the mother can get heavier and heavier until it sinks. If the vinegar is not done, another mother will form and you are ok. Also note that moving or shaking your vessel can cause the mother to sink. So make sure it is in a snug and safe place when you start fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note about mold\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMold is a rare, though common problem with making vinegar. In some cases mold can grow on the mother of vinegar and in this case, the batch should be discarded. Preventing mold can be done in several ways. First, make sure your vinegar vessel is covered during fermentation. This gives spores less of a chance to enter. Second, make sure the vinegar vessel is not in an area with mold, such as food, and don't keep it near air conditioning vents which may expel spores. Moldy or mildewy basements can also present an issue. As a final note, organic wines can have more issues with mold growth on the mother. Organic wine growers are more limited in their fungicide and sterilization options so that there can be a higher mold spore count in the final product. This is harmless to humans and doesn't affect the wine, however, it can come out in vinegar production. One of the best ways to prevent this is checking the pH of the final mixture (wine + water + mother of vinegar). The pH should be below 4 and preferably around 3.75, if not, it may allow mold growth. If you do not have a pH meter, substituting the 8 oz. water portion of the mixture with 4 oz. water and 4 oz. white distilled vinegar can help ensure a low pH without adversely affecting flavor. Similar cautions apply to homemade wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is my vinegar done?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are several ways to determine this. The most common is to sample the smell and taste until it is to your liking. Remember, vinegar is pungent and acidic. More accurately, one can use a pH meter. These can cost $25-$75 at a homebrew store. Once your pH is below 4, your vinegar is safe and almost all vinegar is finished with a pH less than 3.5. The most advanced method is titration. This involves a simple chemical analysis of the vinegar using a base and a pH color indicator and a base like sodium hydroxide. This is the best method to determine the acidity of your vinegar. This can be done via titration kits such as those available at wine making supply stores.\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42263108321534,"sku":"3696","price":15.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/3696.jpg?v=1648149054"},{"product_id":"cwcf-mold-ripened-white-wrap","title":"Croute Fleurie Cheese Wrap (White)","description":"\u003cp\u003eThis two ply cheese wrap is used for white mold ripened cheese including Camembert, Crottin, Tomme and Brie. This white, two layer wrap is breathable which is ideal for a delicate bloom and proper moisture when aging cheese.\u003c\/p\u003e\n\u003cp\u003eThe inner layer is designed to pull moisture away from the surface of the cheese. The paraffin coating prevents candidum mold from growing into the paper, which would result in tearing of the cheese surface when un-wrapping. \u003c\/p\u003e\n\u003cp\u003eThe outer layer allows gas to be exchanged while controlling moisture loss, allowing white mold to remain active, not excessive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e25 Sheets per package\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eParaffin coated, thin, white parchment paper bonded to 20 micron opaque, white, micro-perforated, polypropylene.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e9 7\/8\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eWrap with dull, parchment side towards the cheese. Age and store as directed in your recipe.\u003c\/span\u003e\u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42304805437694,"sku":"cwcf-10","price":10.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/croute-fleurie-cheese-wrap-white-557148.webp?v=1743696938"},{"product_id":"aeration-system","title":"Aeration System","description":"\u003cdiv\u003e\n\u003ch3\u003eDescription\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"idItemDetailDescText\"\u003e\n\u003cdiv\u003eInstead of diffusing pure oxygen into your wort this system uses filtered air. The included air-pump pushes air through an inline sanitary filter which is then dispensed into the wort through the two micron diffusion stone.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAeration is beneficial because it supplies yeast cells with oxygen needed for reproduction. Aerate wort after it has been chilled and before yeast is pitched and fermentation has begun. Aerating wort while it is still hot can cause off-flavors in the finished beer as can aerating fermenting beer. The advantage of an aeration system is that you never have to buy replacement oxygen tanks. No assembly required.\n\u003cp\u003e System Includes:\u003c\/p\u003e\n\u003cdiv id=\"IDenhancedDetailsList\"\u003e\n\u003cul\u003e\n\u003cli\u003eAerator pump\u003c\/li\u003e\n\u003cli\u003eAir filter\u003c\/li\u003e\n\u003cli\u003e2 micron diffusion stone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ctable border=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42306143224062,"sku":"4980","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/4980.jpg?v=1736545837"},{"product_id":"sanitary-air-filter-for-aeration-system","title":"Sanitary Air Filter for Aeration System","description":"\u003ctable border=\"0\" cellspacing=\"0\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cdiv id=\"2\" data-mce-fragment=\"1\"\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd colspan=\"15\" data-mce-fragment=\"1\"\u003eComes w\/pump, sanitary filter, tubing, \u0026amp; Stainless Steel 2 micron diffusion stone. This system will never run out of oxygen.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42315454611710,"sku":"4984","price":3.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/4984.jpg?v=1642016159"},{"product_id":"geotrichum-candidum-geo17","title":"Geotrichum Candidum (GEO17)","description":"\u003cp\u003eGeotrichum Candidum (GEO17) mold powder will produce a white to creamy surface color and plays a significant role in the ripening process for surface ripened cheese including soft ripened and washed rind cheese. It influences the appearance, structure and flavor of Brie and Camembert, along with a variety of goat cheese. It can also help prevent the skin from slipping off the surface of your cheese.\u003c\/p\u003e\n\u003cp\u003eIn red smear cheeses it helps neutralize the cheese surface and stimulates the development of desired, acid-sensitive flora such as P. Candidum.\u003c\/p\u003e\n\u003cp\u003eGeotrichum can also be used in conjunction with\u003cspan\u003e \u003c\/span\u003eBrevibacterium\u003cspan\u003e \u003c\/span\u003elinens to create ideal conditions for the formation of a surface smear on washed rind cheese.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDirections:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAdding Directly to Milk\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eAdd 1\/16 tsp to 2 gallons of milk at the same time you add culture. Use in conjunction with P. Candidum, in a ratio of 1 part Geotrichum to 4-5 parts P. Candidum.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpraying on Cheese Surface\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor large batches of cheese, it is more economical to apply the mold powder with an atomizer.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAdd the following ingredients to an atomizer (spray bottle) and set in a refrigerator overnight before use.\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e1\/8 tsp Geotrichum candidum\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e4-8 oz Non-chlorinated water\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e1\/8 tsp salt\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e1\/8 tsp sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter use, store the atomizer solution in the refrigerator, it will keep for 60 days.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen applying mold powders with an atomizer, the moisture, temperature, and air circulation must be monitored to avoid a wet cheese surface.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGeotrichum Candidum (GEO17)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eStorage\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eStore in the freezer\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSize\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e10 DCU\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eYield\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e40-80 gallons of milk when adding directly to milk\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrand\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eDanisco Choozit\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKosher Info\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003cth data-mce-fragment=\"1\"\u003eYes\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eNo\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eAllergens\u003c\/th\u003e\n\u003cth data-mce-fragment=\"1\"\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003ePeanuts\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTree Nuts\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSesame\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eMilk\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eEggs\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eFish\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eCrustaceans\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eShellfish\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSoy\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eWheat\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eTriticale\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eMustard\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eX\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__content-row content-row--active\"\u003e\n\u003cdiv class=\"product-single__description\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42407066763518,"sku":"C70","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/geo-17_1024x1024_c21e42b7-f66a-49af-875c-899ecbaf5637.jpg?v=1643914558"},{"product_id":"liquid-animal-rennet-1oz","title":"Liquid Animal Rennet - 1oz","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis single strength liquid animal rennet is the highest quality form of rennet available on the U.S. market today and is NON-GMO. Liquid rennet is easy to measure and add to milk, which makes it a favorite for both beginner and advanced cheese makers alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMix required amount of rennet in about 1\/4 cup cool, non-chlorinated water. Immediately add diluted rennet to milk, gently stir for 1 minute, to evenly distribute.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe amount will vary on the condition of your milk, season and type of cheese you are making.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVeal rennet\u003c\/li\u003e\n\u003cli\u003eSodium chloride\u003c\/li\u003e\n\u003cli\u003eSodium benzoate 1%\u003c\/li\u003e\n\u003cli\u003eWater\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the refrigerator\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003e1\/2 teaspoon will set 2 gallons of milk in approximately 45 minutes\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 oz | approximately 6 tsp | sets up to 24 gallons of milk\u003c\/li\u003e\n\u003cli\u003e2 oz | approximately 12 tsp | sets up to 48 gallons of milk\u003c\/li\u003e\n\u003cli\u003e1 pint | approximately 96 tsp | sets up to 384 gallons of milk\u003c\/li\u003e\n\u003cli\u003e1 quart | approximately 192 tsp | sets up to 768 gallons of milk\u003c\/li\u003e\n\u003cli\u003e1 gallon | approximately 768 tsp | sets up to 3072 gallons of milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Restriction\u003c\/strong\u003e\u003cbr\u003eDue to customs restrictions we cannot ship this rennet to Australia or Sweden\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":44229727813886,"sku":null,"price":9.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/r7-animal-rennet-1-oz.webp?v=1737139721"},{"product_id":"mini-measuring-spoon-set","title":"Mini Measuring Spoon Set","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis mini measuring spoon set is used to accurately measure small quantities of powder or liquid ingredients for cheese making. These are great for getting just the right amount of rennet for your recipe or culture, when using large culture packs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e304 Stainless Steel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMeasurments\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3\/16 tsp (0.9 ml)\u003c\/li\u003e\n\u003cli\u003e1\/8 tsp (0.6 ml)\u003c\/li\u003e\n\u003cli\u003e1\/16 tsp (0.3 ml)\u003c\/li\u003e\n\u003cli\u003e1\/32 tsp (0.15 ml)\u003c\/li\u003e\n\u003cli\u003e1\/64 tsp (0.08 ml)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003eShould be boiled, to sterilize, before each use.\u003c\/p\u003e\n\u003cp\u003eAfter use, wash in hot soapy water and allow to dry.\u003c\/p\u003e\n\u003cp\u003eDishwasher safe.\u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":44229750980862,"sku":"e20","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/9_1024x1024_f4bbf2f8-3777-43c2-838f-ed452f0ccac1.webp?v=1695828444"},{"product_id":"home-cheese-making","title":"Home Cheese Making","description":"\u003cp\u003eThis book is a must have for anyone who wants to make cheese at home.\u003c\/p\u003e\n\u003cp\u003eOften referred to as the 'Bible for home cheese making' this book is a fantastic resource with 100 cheese making recipes, tutorials, questions and answers, stories about cheese makers and lots more. \u003c\/p\u003e\n\u003cp\u003eThe easy-to-follow format, includes illustrations, charts, glossary and a trouble shooting guide, that takes the complexity out of home cheese making.\u003c\/p\u003e\n\u003cp\u003eRicki easily explains the cheese making process, from your very first batch of cheese. Lear about equipment, preparing starter cultures, using rennet, controlling temperature and storage of finished cheese.\u003c\/p\u003e\n\u003cp\u003eYou will enjoy stories about artisanal and home cheese makers, recipes for using your homemade cheese, hints on how to cut your cheese, recipes from customers and much, much more.\u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":44229757042942,"sku":null,"price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/B1_1024x1024_717be93b-cb6b-4fc7-a53d-257554693c70.webp?v=1695828642"},{"product_id":"say-cheese-a-kids-guide-to-cheese-making","title":"Say Cheese (A Kids Guide to Cheese Making)","description":"\u003cp\u003eSay Cheese, a kids guide to cheese making is full of fun, easy to follow recipes, science, history, geography and more. From milk to yum it offers hands on learning for kids of all ages.\u003c\/p\u003e\n\u003cp\u003eBest-selling author Ricki Carroll, known around the world as the Cheese Queen, and her daughter, Sarah Carroll, bring easy cheese making right into your kitchen with this fun guide for kids and families. Step-by-step photos guide kids through the cheese making process, and teaches them how to make 12 classic favorites, including mozzarella, feta, ricotta, and cream cheese. A hearty helping of kitchen chemistry and math along with bits of international cheese making history add to the education. A bonus log sheet lets young cheese makers keep notes just like the pros, while punch-out labels and colorful flags will embellish homemade cheeses and global cheese platters. Also includes recipes for cheese-based dishes.\u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":44229758812414,"sku":"B2","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/say-cheese-cover_1024x1024_558d8878-5640-4f6e-91ad-e3c314861ce3.webp?v=1695828738"},{"product_id":"homemade-yogurt-kefir","title":"Homemade Yogurt \u0026 Kefir","description":"\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eHomemade Yogurt \u0026amp; Kefir\u003c\/i\u003e\u003cspan\u003e, cheesemaker and small-scale dairy producer Gianaclis Caldwell shows you how to make and use yogurt and kefir at home. She explores how to choose a culture and explains techniques for working with cow, goat, sheep, water buffalo, and even some plant milks. Step-by-step instructions cover the basics of making dairy ferments, from getting the right equipment to myriad options for thickening, sweetening, and flavoring. Along with foundational recipes, you’ll find instructions for different styles of yogurt and kefir as well as other traditional milk ferments from around world, including Icelandic \u003c\/span\u003e\u003ci\u003eskyr\u003c\/i\u003e\u003cspan\u003e, Asian \u003c\/span\u003e\u003ci\u003ekoumiss,\u003c\/i\u003e\u003cspan\u003e and Finish \u003c\/span\u003e\u003ci\u003eviili\u003c\/i\u003e\u003cspan\u003e. Techniques for making simple cheeses, butter, whipped cream, and other dairy products using yogurt and milk ferments are also included, as are creative recipes for using fermented dairy products in sauces, soups, and even cocktails, while preserving their health benefits and flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":44229759664382,"sku":"B40","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/yogurt-and-kefir-making-book_1024x1024_c0174203-88b8-4046-8f85-34fefc25b57d.webp?v=1695828849"},{"product_id":"supreme-rice-wine-mother-of-vinegar","title":"Supreme Rice Wine Mother of Vinegar","description":"\u003cp\u003e\u003cspan\u003eThis rice mother of vinegar is perfect for making up to 1 quart (32 oz) of cider vinegar. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDirections: \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eFor hard cider 8%-10% ABV, add 8 oz of mother to 16 oz of hard cider to make 24 oz of vinegar. For hard cider 11%-16% ABV, add 8 oz of mother \u0026amp; 8 oz of water to 16 oz of hard cider to make 32 oz (1 qt.) of vinegar. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace in glass, wood, or food safe HDPE plastic w\/a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to prevent insect infestation. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAllow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the new mother from your vinegar.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Mother of Vinegar?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMother of vinegar is a colony of bacteria (don’t gasp). These are the good bacteria called Acetobacter. They perform the same purpose for making vinegar as yeast does to make wine. They form the mother on the surface since they require oxygen to convert wine to vinegar and the surface is where the air is at.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaterials for Vinegar Vessel \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinegar is essentially a dilute acid, acetic acid to be specific. While this gives vinegar its great properties and its tangy taste, it can also be corrosive if stored in the wrong materials. You can use any type of container you want, but you are best to limit it to the following: glass, wood, stainless steel, food-grade high density polyethylene (HDPE) plastic. These materials will withstand vinegar indefinitely and add no impurities or tastes (except for wood which imparts flavor depending on the type of wood). Do not use anything containing brass, aluminum, copper, iron, nylon, or plated steel like galvanized or zinc coated steel. These will corrode and impart a poor flavor or even toxic chemicals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat about wine sulfites? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lot of people try to make wine vinegar and fail. They are frustrated, but don’t realize almost all modern commercial wines are made not to become vinegar on purpose. This is done by adding sulfites, which inhibit the vinegar bacteria. Typically red wine has 2040 ppm of sulfites. There are two ways to get rid of them 1. Stir the wine continuously for about 30 minutes. It is a lot of work and not always effective. 2. Add hydrogen peroxide. This is completely harmless. Just use the regular 3% hydrogen peroxide from any drugstore. Each mL you add and stir in removes 10 ppm of sulfites from a bottle of wine. A good amount per bottle is ½ teaspoon which is 2.5 mL. This will almost assuredly reduce the sulfites to a manageable level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow strong will my vinegar be? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn theory, every percent alcohol should transform into a percent acid. Standard store vinegar is 5% acid and some red wine vinegar is up to 7%. However, the actual conversion is about 80-90% efficient so if you want 5% vinegar, start with 6% diluted wine. So for example, take 2 parts 12% wine and dilute with 1 part water and 1 part Supreme Red or White Wine Mother of Vinegar. For a typical 8 oz. Jar this will be 16 oz. Of wine, 8 oz. Of water, and 8 oz. mother of vinegar. Likewise, diluting 14% wine with the same procedure will get you 6% vinegar. For beer or cider, use less dilution because the alcohol content is lower. For beer\/cider of alcohol content of \u0026gt; 8% - 10% ABV: add 8 oz. of mother of vinegar to 16 oz. of the beer\/cider of your choice to make 24 oz. of vinegar. For 6% ABV to 8% ABV: add 8 oz. of mother of vinegar to 24 oz. of the beer\/cider of your choice to make 32 oz. (1 qt.) of vinegar. For rice wine (e.g. sake or soju), the same dilution rules apply as they typically do with regular wine since it has a similar alcohol content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does vinegar take? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt can take anywhere from 6 weeks to 12 weeks or more depending on several factors. Patience is key, but there are two steps one can take to speed up the process: 1. Air contact area: if you are using a narrow bottle, the mother only has a small surface to form on. The size of the mother is directly related to the speed of vinegar fermentation so a wider vessel is better if speed is a concern. 2. Temperature: the best temperature for vinegar fermentation is 80-85 degrees Fahrenheit. If you can’t maintain that, don’t stress. Just try not to get it cold, i.e. below 65 degrees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMy mother sank! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePANIC! Just kidding, it’s no big deal. As the bacteria grow and produce vinegar, the mother can get heavier and heavier until it sinks. If the vinegar is not done, another mother will form and you are ok. Also note that moving or shaking your vessel can cause the mother to sink. So make sure it is in a snug and safe place when you start fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note about mold\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMold is a rare, though common problem with making vinegar. In some cases mold can grow on the mother of vinegar and in this case, the batch should be discarded. Preventing mold can be done in several ways. First, make sure your vinegar vessel is covered during fermentation. This gives spores less of a chance to enter. Second, make sure the vinegar vessel is not in an area with mold, such as food, and don't keep it near air conditioning vents which may expel spores. Moldy or mildewy basements can also present an issue. As a final note, organic wines can have more issues with mold growth on the mother. Organic wine growers are more limited in their fungicide and sterilization options so that there can be a higher mold spore count in the final product. This is harmless to humans and doesn't affect the wine, however, it can come out in vinegar production. One of the best ways to prevent this is checking the pH of the final mixture (wine + water + mother of vinegar). The pH should be below 4 and preferably around 3.75, if not, it may allow mold growth. If you do not have a pH meter, substituting the 8 oz. water portion of the mixture with 4 oz. water and 4 oz. white distilled vinegar can help ensure a low pH without adversely affecting flavor. Similar cautions apply to homemade wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is my vinegar done?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are several ways to determine this. The most common is to sample the smell and taste until it is to your liking. Remember, vinegar is pungent and acidic. More accurately, one can use a pH meter. These can cost $25-$75 at a homebrew store. Once your pH is below 4, your vinegar is safe and almost all vinegar is finished with a pH less than 3.5. The most advanced method is titration. This involves a simple chemical analysis of the vinegar using a base and a pH color indicator and a base like sodium hydroxide. This is the best method to determine the acidity of your vinegar. This can be done via titration kits such as those available at wine making supply stores.\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":44702099276030,"sku":"3698","price":15.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/3698.jpg?v=1707943138"},{"product_id":"yogurt-making-kit","title":"Yogurt Making Kit","description":"\u003cp\u003eIt's easy to make probiotic-rich plain and greek yogurt with this fun kit. All of the essentials for making yogurt are included so you can simply add milk and enjoy! What could be better than making fresh, homemade yogurt in your own kitchen.\u003c\/p\u003e\n\u003cp\u003eWith easy to follow, step by step recipes you can make up to five 2 quart batches of yogurt.\u003c\/p\u003e\n\u003cp\u003eThis kit is a fantastic way to learn how to make yogurt right at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDairy thermometer\u003c\/li\u003e\n\u003cli\u003e1 yd Butter muslin\u003c\/li\u003e\n\u003cli\u003e5 Packets of yogurt culture\u003c\/li\u003e\n\u003cli\u003eRecipe booklet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlain and greek yogurt\u003c\/li\u003e\n\u003cli\u003eMake up to five 2 quart batches\u003c\/li\u003e\n\u003cli\u003eEasy to use\u003c\/li\u003e\n\u003cli\u003eAdditional recipes included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore yogurt starter culture in freezer\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":45008396517630,"sku":"K4","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/k4-yogurt-making-kit-1.webp?v=1712782436"},{"product_id":"buttermilk-starter-culture-5-pack","title":"Buttermilk Starter Culture 5 Pack","description":"\u003cp\u003e\u003cspan\u003eThis Chevre culture creates a rich and creamy tasting fresh cheese from goats milk. Make up to five batches of cheese with this culture pack, each batch will be approximately two pounds of cheese. This culture is a favorite among cheese makers because it's easy to use and produces a fantastic cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDirections:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat 1 gallon of milk to 86ºF\u003c\/li\u003e\n\u003cli\u003eAdd 1 packet of chevre culture to milk, let rehydrate for 1-3 minutes\u003c\/li\u003e\n\u003cli\u003eStir milk for 1-2 minutes\u003c\/li\u003e\n\u003cli\u003eLet set for 6-12 hours\u003c\/li\u003e\n\u003cli\u003eDrain in\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Butter Muslin for Draining Cheese\" href=\"https:\/\/cheesemaking.com\/products\/butter-muslin\"\u003eButter Muslin\u003c\/a\u003e for 4-8 hours\u003c\/li\u003e\n\u003cli\u003eStore finished cheese in a refrigerator for up to one week\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLactose\u003c\/li\u003e\n\u003cli\u003e(LL) lactococcus lactis subsp. lactis\u003c\/li\u003e\n\u003cli\u003e(LLC) lactococcus lactis subsp. cremoris\u003c\/li\u003e\n\u003cli\u003e(LLD) lactococcus lactis subsp. biovar diacetylactis\u003c\/li\u003e\n\u003cli\u003eMicrobial coagulant enzyme\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in the freezer for up to 2 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003cbr\u003eEach of the five packets will make approximately 2 pounds of cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosher Info\u003c\/strong\u003e\u003cbr\u003eKosher certificate available upon request\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eSulfites\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"New 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It helps prevent unwanted mold growth and retains moisture while cheese is aged. This wax is soft and pliable, unlike pure paraffin wax which becomes brittle, causing it to crack easily.\u003c\/p\u003e\n\u003cp\u003eOne pound will wax approximately 12-20 cheeses when brushed on.\u003c\/p\u003e\n\u003cp\u003eIf dipping dipping your cheese to wax it, instead of brushing the wax on, we recommend starting with at least 5 pounds of wax.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWaxing Homemade Cheese\u003c\/strong\u003e\u003cbr\u003eIt is safest to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 210ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt), or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow.\u003c\/p\u003e\n\u003cp\u003eWhen you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin to be reused over and over again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWaxing Store Bought Cheese\u003c\/strong\u003e\u003cbr\u003eWow, wax is flying off the shelf here! Many people are trying to prepare for a different type of future. Here is our short explanation of waxing store bought cheese.\u003c\/p\u003e\n\u003cp\u003eUsually cheese bought in the grocery store is an already aged to perfection finished product. Waxing it in small pieces may cause some problems. If a cheese is not turned on a regular basis gravity will cause all the moisture to fall to the bottom causing a mushy mess under the wax. We would suggest you buy whole wheels or make your own cheeses and after waxing them, turn over at least once a week to prevent problems. We also suggest you air dry your cheese for 2-3 days prior to waxing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA formulation of paraffin and microcrystalline wax\u003c\/li\u003e\n\u003cli\u003eFood grade coloring\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in cool place, away from high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":46182102630654,"sku":"WAXBL1","price":8.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/black-cheese-wax.webp?v=1737139174"},{"product_id":"yellow-cheese-wax-1-lb","title":"Yellow Cheese Wax 1 LB","description":"\u003ch3\u003eDescription\u003cspan class=\"icon icon-minus right\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv class=\"product-single__description rte\" itemprop=\"description\"\u003e\n\u003cp\u003eCheese Wax is specially made for coating cheeses. It helps prevent unwanted mold growth and retains moisture while cheese is aged. This wax is soft and pliable, unlike pure paraffin wax which becomes brittle, causing it to crack easily.\u003c\/p\u003e\n\u003cp\u003eOne pound will wax approximately 12-20 cheeses when brushed on.\u003c\/p\u003e\n\u003cp\u003eIf dipping dipping your cheese to wax it, instead of brushing the wax on, we recommend starting with at least 5 pounds of wax.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWaxing Homemade Cheese\u003c\/strong\u003e\u003cbr\u003eIt is safest to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 210ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt), or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow.\u003c\/p\u003e\n\u003cp\u003eWhen you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin to be reused over and over again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWaxing Store Bought Cheese\u003c\/strong\u003e\u003cbr\u003eWow, wax is flying off the shelf here! Many people are trying to prepare for a different type of future. Here is our short explanation of waxing store bought cheese.\u003c\/p\u003e\n\u003cp\u003eUsually cheese bought in the grocery store is an already aged to perfection finished product. Waxing it in small pieces may cause some problems. If a cheese is not turned on a regular basis gravity will cause all the moisture to fall to the bottom causing a mushy mess under the wax. We would suggest you buy whole wheels or make your own cheeses and after waxing them, turn over at least once a week to prevent problems. We also suggest you air dry your cheese for 2-3 days prior to waxing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA formulation of paraffin and microcrystalline wax\u003c\/li\u003e\n\u003cli\u003eFood grade coloring\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cbr\u003eStore in cool place, away from high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cbr\u003eNew England Cheesemaking Supply Company\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable id=\"allergens\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eYes\u003c\/th\u003e\n\u003cth\u003eNo\u003c\/th\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003cth\u003eDescription Of Components\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003ePeanuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTree Nuts\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSesame\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eEggs\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eFish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eCrustaceans\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eShellfish\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSoy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eTriticale\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eMustard\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eX\u003c\/td\u003e\n\u003ctd\u003eSulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":46182105121022,"sku":"WAXYLW1","price":8.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/yellow-cheese-wax.webp?v=1737139283"},{"product_id":"clear-cheese-wax-1-lb","title":"Clear Cheese Wax 1 LB","description":"\u003ch3\u003eDescription\u003cspan class=\"icon icon-minus right\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv class=\"product-single__description rte\" itemprop=\"description\"\u003e\n\u003cp\u003eCheese Wax is specially made for coating cheeses. It helps prevent unwanted mold growth and retains moisture while cheese is aged. This wax is soft and pliable, unlike pure paraffin wax which becomes brittle, causing it to crack easily.\u003c\/p\u003e\n\u003cp\u003eOne pound will wax approximately 12-20 cheeses when brushed on.\u003c\/p\u003e\n\u003cp\u003eIf dipping dipping your cheese to wax it, instead of brushing the wax on, we recommend starting with at least 5 pounds of wax.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWaxing Homemade Cheese\u003c\/strong\u003e\u003cbr\u003eIt is safest to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 210ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt), or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery). Two thin coats are preferable to one thick coat. 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