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Discount NOTE 700 DKK or more, we will send it free of charge within Denmark (Greenland and Faroe Island not included) .49 DKK respectively 69 DKK when delivered to a post office respectively private address or company. You are also welcome to pick up the goods in our store.
You can customize the contents of the package below
Composition of package:: Small cheese making kit - Offer
Products
Qty. Per Unit Price
Rennet - Fermented - 50 ml
Fermented bovine rennet for milk coagulation - 50 ml
Price for
1 62,00 DKK
62,00 DKK
Starter culture-D-MM100 (Standard culture)
Mesophilic lactic acid bacteria
Price for
1 68,00 DKK
68,00 DKK
Plastic Pipettes, 10 pcs
Pasteur pipettes with 3 ml volume, 10 pcs
Price for
1 10,00 DKK
10,00 DKK
Cheese cloth - 81 cm x 81 cm
Quadrat-woven cheese cloth. Width: 81 cm, Length 81 cm. Maximum 15% shrinkage
Price for
1 38,00 DKK
38,00 DKK
Glass Thermometer
Glass thermometer with non roll cap. Temperature range from -20°C to 110°C
Price for
1 48,00 DKK
48,00 DKK
Subtotal
226,00 DKK
Discount
Kit, Standard ~10% - 23,00 DKK
Total
Incl. VAT
203,00 DKK
Options - Suggestions
Yogurt culture - Y - YC-380
Yogurt culture for making Bulgarian yogurt.
Price for
56,00 DKK
Yogurt culture - Y - YoFlex L811
Yogurt culture for making Bulgarian yogurt.
Price for
52,00 DKK
Natural salt, coarse - 1kg
Natural coarse salt granules, mined in Germany
Price for
22,00 DKK
Middelhavssalt, Groft - SIKANI - 1 kg
48,00 DKK
Cheese cloth - Fine - 80 cm x 80 cm
Fine-woven cheese cloth. Width: 80 cm, Length 80 cm.
Price for
52,00 DKK
Thermometer Clip Holder for Glass Thermometers
Steel thermometer clip holder for glass thermometers
Price for
48,00 DKK
Thermometer Clip Holder for Digital Thermometers
Steel thermometer clip holder for digital thermometers
Price for
48,00 DKK
pH-Duotest, 1 meter.
pH-Duotest, 1 meter, divides into 50 x 2 cm pieces. Measures pH-ranges between 3,5 - 6,8
Price for
48,00 DKK
pH-meter - Cobra
pH-meter
Price for
460,00 DKK
To make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.
Starter cultures contain good and healthy bacteria, typically lactic acid bacteria, which will ensure that the dairy product is acidified to give the product the desired taste and texture.
Enzymes are proteins, like rennet to drain of whey or lipase to break down fats.
Ripening cultures, when given the right conditions, will change texture and taste, like mould for brie cheese.
Bacteria strains used in starter cultures are classified based on their temperature for optimal growth:
A mesophilic starter culture contains mesophilic bacteria strains only.
In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O , D , L , T , Y , A and B ), depending on specific properties of the bacteria strains. The O , D and L classes are mesophilic. The T , Y , A and B classes are thermophilic.
The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:
Hover over the class symbol in the top row to see the names of bacterial strains for the class.
Hover over the
Hover over the
The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result.
Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive , producing only lactid acid and will contribute a more simple acidic taste.
For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product.
Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product.
Acidification cultures - Mesophilic O Lactococcus lactis sp. cremoris L Leuconostoc sp. mesenteroides D Lactococcus lactis sp. lactis biovar diacetylactis X - -
Culture properties: Starter culture-O-R-704 Structure
2
Taste giving
2
Gas production
0
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
Starter culture-O-R-704 X - -
Culture properties: Starter culture-O-R-704 Structure
2
Taste giving
2
Gas production
0
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
Starter culture-O-R-704 X - X
Culture properties: Starter culture-D-MM100 Structure
3
Taste giving
4
Gas production
3
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
Starter culture-D-MM100 X - X
Culture properties: Starter culture-D-MM100 (Standard culture) Structure
3
Taste giving
4
Gas production
3
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
Starter culture-D-MM100 (Standard culture) X - X
Culture properties: Starter culture-D-MM100 (Standard culture) Structure
3
Taste giving
4
Gas production
3
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
Starter culture-D-MM100 (Standard culture) X X X
Culture properties: Sour milk and creme fraiche starter culture - DL Structure
3
Taste giving
4
Gas production
2
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Sour milk and creme fraiche starter culture - DL X X X
Culture properties: Starter culture-DL-CHN-11 Structure
2
Taste giving
5
Gas production
3
Acidification speed
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Starter culture-DL-CHN-11 X X X
Culture properties: Starter culture-DL-Flora Danica Structure
2
Taste giving
5
Gas production
4
Acidification speed
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Starter culture-DL-Flora Danica X X X
Culture properties: Starter culture-DL-Flora Danica Structure
2
Taste giving
5
Gas production
4
Acidification speed
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Starter culture-DL-Flora Danica X X X
Culture properties: Sour milk and creme fraiche culture - DL - For 25 litres Structure
3
Taste giving
3
Gas production
2
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Sour milk and creme fraiche culture - DL - For 25 litres X X X
Culture properties: Sour milk and creme fraiche culture - DL Structure
3
Taste giving
3
Gas production
2
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Sour milk and creme fraiche culture - DL
Acidification cultures - Thermophilic T Streptococcus thermophilus Y Lactobacillus delbrueckii sp. bulgaricus A Lactobacillus acidophilus B Bifidobacterium animalis ssp. lactis H Lactobacillus helveticus X - - - -
Culture properties: Starter culture-T-STI-12/13/14 Taste giving
2
Gas production
0
Acidification speed
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
T
- Streptococcus thermophilus
Starter culture-T-STI-12/13/14 X - - - -
Culture properties: Starter culture-T-STI-12 for 100 liter Taste giving
2
Gas production
0
Acidification speed
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
T
- Streptococcus thermophilus
Starter culture-T-STI-12 for 100 liter X X - - -
Culture properties: Yogurt starter culture - Y - Standard Structure
4
Taste giving
3
Gas production
0
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt starter culture - Y - Standard X X - - -
Culture properties: Yogurt culture - Y - YoFlex L811 Structure
3
Taste giving
3
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex L811 X X - - -
Culture properties: Yogurt culture - Y - YoFlex L811 Structure
3
Taste giving
3
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex L811 X X - - -
Culture properties: Yogurt culture - Y - YoFlex Mild Structure
5
Taste giving
1
Gas production
0
Acidification speed
4
Post-acidification
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex Mild X X - - -
Culture properties: Yogurt culture - Y - YoFlex Mild Structure
5
Taste giving
1
Gas production
0
Acidification speed
4
Post-acidification
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex Mild X X - - -
Culture properties: Yogurt culture - Y - YC-380 Structure
3
Taste giving
5
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-43°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YC-380 X X - - -
Culture properties: Yogurt culture - Y - YC-380 Structure
3
Taste giving
5
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-43°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YC-380 X X - - -
Culture properties: Yogurt culture - Y - YoFlex L811 Structure
3
Taste giving
4
Gas production
0
Acidification speed
4
Post-acidification
3
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex L811 X X - - -
Culture properties: Yogurt culture - Y - YC-X11 Structure
3
Taste giving
4
Gas production
0
Acidification speed
4
Post-acidification
3
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YC-X11 X - X X -
Culture properties: Yogurt starter culture - ABT - Probiotic Structure
2
Taste giving
2
Gas production
0
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium animalis ssp. lactis
Yogurt starter culture - ABT - Probiotic X - X X -
Culture properties: Yogurt starter culture - ABT - Probiotic Structure
2
Taste giving
2
Gas production
0
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium animalis ssp. lactis
Yogurt starter culture - ABT - Probiotic X X X X -
Culture properties: Yogurt culture - ABY - Probiotic Structure
2
Taste giving
3
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium animalis ssp. lactis
Yogurt culture - ABY - Probiotic X X X X -
Culture properties: Yogurt culture - ABY - Probiotic Structure
2
Taste giving
3
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium animalis ssp. lactis
Yogurt culture - ABY - Probiotic X X X X -
Culture properties: Vegan yogurt starter culture - Lactose free. Structure
3
Taste giving
3
Gas production
0
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 40°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium Howaru (HN019)
Vegan yogurt starter culture - Lactose free. - - - - X
Culture properties: Nut flavouring culture LH-B02 Taste giving
5
Gas production
0
Acidification speed
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 37-42°C
H
- Lactobacillus helveticus
Nut flavouring culture LH-B02 - - - - X
Culture properties: Nut flavouring culture LH-B02 Taste giving
5
Gas production
0
Acidification speed
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 37-42°C
H
- Lactobacillus helveticus
Nut flavouring culture LH-B02
Ripening cultures - Moulds PC Penicillium candidum PR Penicillium roqueforti PRG Penicillium roqueforti / gorgonzola GC Geotricum candidum X - - -
Culture properties: White mold culture PCA-1 Lipolysis
3
Proteolysis
1
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PC
- Penicillium candidum
White mold culture PCA-1 X - - -
Culture properties: White mold culture PCA-1 Lipolysis
3
Proteolysis
1
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PC
- Penicillium candidum
White mold culture PCA-1 - X - -
Culture properties: Blue cheese culture - PR-1 Lipolysis
3
Proteolysis
2
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PR
- Penicillium roqueforti
Blue cheese culture - PR-1 - X - -
Culture properties: Blue cheese culture - PR-1 Lipolysis
3
Proteolysis
2
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PR
- Penicillium roqueforti
Blue cheese culture - PR-1 - X - -
Culture properties: Blue cheese culture - PRB6 HYP 5 D - For 2500 litres
PR
- Penicillium roqueforti
Blue cheese culture - PRB6 HYP 5 D - For 2500 litres - X - -
Culture properties: Blue cheese culture - PR-4 Lipolysis
4
Proteolysis
4
Color
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PR
- Penicillium roqueforti
Blue cheese culture - PR-4 - X - -
Culture properties: Blue cheese culture - PR-4 Lipolysis
4
Proteolysis
4
Color
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PR
- Penicillium roqueforti
Blue cheese culture - PR-4 - - X -
Culture properties: Blue cheese culture - PRG-3 Lipolysis
4
Proteolysis
3
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PRG
- Penicillium roqueforti / gorgonzola
Blue cheese culture - PRG-3 - - - X
Culture properties: White mould culture - Geotricum - For 500 litres Lipolysis
4
Proteolysis
2
Color
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
White mould culture - Geotricum - For 500 litres - - - X
Culture properties: White mould culture - Geotricum Lipolysis
4
Proteolysis
2
Color
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
White mould culture - Geotricum
Ripening cultures - Other LAF Debaryomyces hansenii BL Brevibacterium linens PS Propionibacterium freudenreichii sp. shermanii X - -
Culture properties: Yeast Culture DH - For 100 litres Lipolysis
1
Proteolysis
1
Color
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
LAF
- Debaryomyces hansenii
Yeast Culture DH - For 100 litres - X -
Culture properties: Red mould culture Lipolysis
1
Proteolysis
1
Color
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
BL
- Brevibacterium linens
Red mould culture - X -
Culture properties: Red mould culture Lipolysis
1
Proteolysis
1
Color
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
BL
- Brevibacterium linens
Red mould culture - - X
Culture properties: Eye formation culture Taste giving
5
Gas production
4
Acidification speed
0
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PS
- Propionibacterium freudenreichii sp. shermanii
Eye formation culture
Enzymes CHY Chymosin PEP Pepsin LAC Lactase (β-galactosidase) LIP Lipase / Kid goat X - - -
Culture properties: Rennet - CHY-MAX Plus - 5 Liter
Rennet - CHY-MAX Plus - 5 Liter X X - -
Culture properties: Rennet - Bovine - NATUREN Premium 145 - 5 Liter
CHY
- Chymosin
PEP
- Pepsin
Rennet - Bovine - NATUREN Premium 145 - 5 Liter - - X -
Culture properties: Laktase (NOLA Fit 5500) - 1 Liter
LAC
- Lactase (β-galactosidase)
Laktase (NOLA Fit 5500) - 1 Liter - - X -
Culture properties: Laktase - NOLA Fit 5500 - 1 Liter
LAC
- Lactase (β-galactosidase)
Laktase - NOLA Fit 5500 - 1 Liter - - X -
Culture properties: Lactase (NOLA-Fit 5500) - 60 ml
LAC
- Lactase (β-galactosidase)
Lactase (NOLA-Fit 5500) - 60 ml - - - X
Culture properties: Lipase (Lamb) - 1 g Lipolysis
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Lipase (Lamb) - 1 g - - - X
Culture properties: Lipase (Kid goat) - 1 g Lipolysis
3
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Lipase (Kid goat) - 1 g
to facilitate the necessary functions for a web-shop,
See Product Group
In stock 
symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.
symbol to see the prices available for the culture. Clicking the 
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