Ours is the highest food grade citric acid, derived from fruit. Its job is to coagulate the milk (chemical reaction with the proteins in the milk causing it to separate into curds and whey) .
Organic Sea Salt
This salt is pure non-iodized salt, free from caking agents. The salt helps to draw moisture from the curds, preserves the cheese and adds flavour.
Our rennet is made from microbial enzymes which contain no animal products. The Rennet aids the curds to ‘set’.
Rather than standard cheesecloth, this muslin has a closer weave so you won’t lose curds through any big gaps! It can be re-used many times. Give it a rinse in cold water after use and wash as you would a tea towel. You can refresh your muslin by soaking it for a few minutes in baking soda. .
Our bi-metal thermometers can be clipped onto the side of your pan. However, when you think you are reaching the desired temperature it’s best to hold it in the middle of the pan for the most accurate reading – make sure it is submerged in as much of the milk as possible and don’t forget to take the case off.