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Shopping List by Gianaclis

Shopping List by Gianaclis

Below you will find a handy list of the supplies and ingredients that are found in recipes from "Mastering Basic Cheesemaking," a recently-released new book by Gianaclis Caldwell. Caldwell, of Oregon, is the head cheesemaker and co-owner of Pholia Farm, well-known for its artisan, aged raw-milk cheeses, and for its educational offerings. In addition to Mastering Basic Cheesemaking, Caldwell is the author of several popular cheesemaking books including Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy.

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Flora Danica

Mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blue, Camembert, Brie, etc.

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Kefir Type C Culture

The Kefir C kefir blend is a selected blend of cultures that produce foamy kefir. 

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MA 4000 Series

Often referred to as the "farmhouse culture," the MA 4000 series is a very versatile mesophilic culture blend used especially in soft ripened or unripened specialty cheeses; may also be used for semi-hard cheeses such as farmhouse cheddar.

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Thermo B

Thermophilic starter blend used for Italian cheeses.

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Mild ABY-2C Yogurt

Our most popular culture, Mild ABY-2C yogurt culture produces a probiotic yogurt with a very mild flavor and thick body. 

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Supreme Coagulant

Supreme Coagulant is a double-strength, non-animal-based microbial coagulant.

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Calcium Chloride

Calcium chloride (CaCl2) improves curd-making properties of coagulants and optimizes yields. 

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Citric acid

Citric acid is a food-grade, fine white crystalline powder used in acidifying milk and brine solutions for cheesemaking. 

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Cheesecloth/muslin

Natural, unbleached, fine weave muslin cheesecloth. 

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Stainless Steel Curd Skimmer

Our stainless steel perforated curd skimmer is easy to sanitize; large-diameter head makes quick business of curd-scooping.

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