Milky Rennet liquid 50ml Subscription
Size: 50 ml
- Splits casein for cheese production
- Easy to dose for simple application
- Ideal for maturing under 7 months
Regular price: €8.25
Milky Rennet powder 25g Subscription
Size: 25 g
- Splits casein for cheese production
- Easy to dose for simple application
- Ideal for maturing over 7 months
Regular price: €9.90
Milky Gray horse Subscription
- Blue mould culture for personal cheese production
- Safe choice for cheese lovers
- Intensifies flavours through special treatment
Regular price: €13.75
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Milky Cheese culture Subscription
- Natural ingredients of the highest quality
- Maximum yields by mixing culture and rennet
- Perfect for passionate hobby cheesemakers
Sale price: €15.29 Regular price: €15.90 (3.84% saved)
Milky White horse Subscription
- Homemade Camembert and Brie
- Easy to use thanks to salt water solution
- Wide range of milk options (cow's, sheep's or goat's milk)
Regular price: €12.10
Milky Red grease Subscription
- Red grease for making red smear cheese
- Enables creative flavours with spices and alcohol
- Easy handling for amateur cheese makers
Regular price: €22.99
The Secret to Great Cheese: Rennet and Cultures
Cheese is much more than just solidified milk. It is the interplay of precise coagulation and lively ripening. In this category, you will find the two most important building blocks for your farm dairy: Rennet for perfect firmness and specialized Cheese Cultures for unmistakable character. With professional products from Milky, you control the process from liquid raw material to mature wheel safely and reliably.
Rennet: Building the Structure
To turn milk into curd, you need a coagulant. We offer different variants depending on preference. Milky Liquid Rennet is precisely dosable and ensures an even curd – ideal for sliced and hard cheeses. Those preferring long shelf life or working comfortably with larger batches often choose Rennet Powder. Both variants guarantee high enzymatic activity.
Cultures: The Soul of Flavor
While rennet provides the form, cultures determine the aroma and appearance. Our selection of freeze-dried ripening cultures covers all needs:
- White Mold: For the typical bloom on Camembert and Brie.
- Blue Mold: For piquant blue-veined cheeses.
- Red Smear (Washed Rind): For strong varieties with orange-red rind (e.g., Limburger).
- Cheese Culture (Basic): For basic acidification and ripening of almost all varieties.
FAQ - Rennet & Cultures
When do I add rennet to the milk?
Rennet is added only when the milk has reached the right temperature (usually approx. 32–34 °C) and the starter culture has been working for about 30–60 minutes (pre-ripening). Afterward, the milk must stand absolutely still until coagulated.
How do I dissolve rennet powder?
Rennet powder is very concentrated. Always dissolve the required amount in a glass of cold (!), chlorine-free water before stirring it into the warm milk.
Can I combine white and blue mold?
Yes, that is possible (e.g., "Cambozola" style). Both cultures are added to the milk. The blue mold grows inside (by piercing with needles), while the white mold forms the rind outside.
Ingredients for Cheese Pros – Rennet & Molds
From mild soft cheese to spicy hard cheese: The quality of your ingredients determines the result. Our combination of high-activity rennet and noble ripening cultures gives you all the tools to produce cheese at the highest level. Rely on exact dosing, purity, and strong aroma development – for products that delight customers.