KOOKOOLAN FARMS
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Cheesemaking Supplies
Cheesemaking Supplies for the home cheesemaker:
We carry an extensive line of cheesemaking supplies from Rikki Carroll's New England Cheesemaking Supply Company. These products are available at our farmstore in Yamhill, Oregon. Or call or email us with your order, and we can bring it -- year-round! -- to the Hillsdale Farmer's Market in southwest Portland, Sundays 10AM-2PM, and you can pick up your order there (see www.hillsdalefarmersmarket.com for dates, location, and directions).
You can find more detailed product descriptions at www.cheesemaking.com.
Please see our Classes and Events page for upcoming cheesemaking classes!
We offer:
DIRECT-SET CULTURES. Each unit contains five separate single-use packets which can each be used to culture a gallon of milk. When using more than a gallon of milk, use more than one packet. These are not meant to be recultured, but save time and take any worry out of culture preparation. When kept in the freezer they remain viable for up to two years. Each unit of five packets is $5.00. FROMAGE BLANC ... CREME FRAICHE ... BUTTERMILK ... MESOPHILIC ... THERMOPHILIC ... FROMAGINA ... SOUR CREAM ... CHEVRE ... TANGY YOGURT Y4 ... SWEET YOGURT Y5.
RE-CULTURABLE CULTURES. These cultures are combinations of dairy bacteria. Like sourdough starters, they can be recultured and kept going indefinitely. When prepared and stored properly, they can be kept in the freezer for up to two years. FRESH (cottage cheese, pot cheese, neufchatel) $5 ... FLORA DANICA $16 ... PROPIONIC SHERMANII (Swiss) $13 ... BULGARIAN YOGURT Y1 $5 ... PENICILLUM CANDIDUM (white mold) $10 ... GEOTRICUM CANDIDUM (white mold) $20 ... PENICILLIUM ROQUEFORT (blue mold) $25 ... BACTERIA LINENS (red mold) $13.
RENNETS. Two-ounce bottle of liquid rennet, either animal or vegetable, $6 each. Store these in the refrigerator for six months to a year. One-half teaspoon of either animal or vegetable rennet will set a curd in two to four gallons of milk in about 45 minutes.
CHEESE WAX. Prevents unwanted mold growth and retains moisture in aging cheeses. One pound block of yellow, red, or black wax $6. (There is no performance difference between the different colors of wax, it is purely your aesthetic preference.)
CHEESE WAX BRUSH for applying wax to cheese. Natural bristles stand up to the high temperature of melted wax $8.
CURD KNIFE. Long, rounded 12-inch blade assures even cutting of the curds, essential to the cheesemaking process. $20.
MOLDS for shaping your cheeses.
Left to right: (1) Chevre, 3-in X 3-3/4 in, $4 each. (2) Couer a la creme, 4-in wide X 1-3/4-in tall, $6 each. (3) Large hard cheese mold with follower, 7-3/4-in wide X 8-in tall, $33. (4) small hard cheese mold with follower, 4-1/2-in tall, 5-in wide, $19. (5) Pyramid, 3-1/2-in wide, $6 each. (6) Saint Marcellin, 3-1/2-in wide, $6 each.
NATURAL REED MATS for air-drying cheeses, forming logs, and for turning and draining of camembert, coulommiers, and brie. Set of two mats, 9-in X 9-in, for $5.
CHEESE WRAP PAPERS for mold-ripened, soft, and washed-ring cheeses.
ASH is a food-grade charcoal used on some soft cheeses to neutralize and sweeten the surface, creating a friendly environment for the growth of penicillium candidum which inhibiting other unwanted mold growth. 10 oz cannister $16.
CHEESECLOTH. Rikki Carroll's cheesecloth is by far the most durable, least lint-y cheesecloth we've ever seen. Butter muslin (for draining) or Cheesecloth (for lining molds). Two yards. $4.
THERMOMETERS. We offer only the "budget thermometer E4" as by far the best cheesemaking thermometer on the market. Long 12-inch stem, pot clip, and easy-to-read dial face. $16
CHEESE PRESS PLAN. Do-it-yourself press plan, $5.
CALCIUM CHLORIDE used with store-bought pasteurized milk to give a firmer set to curds. Can also be used in water for storing fresh mozzarella. Two ounce liquid bottle $5.
CITRIC ACID, 8 oz powder $6
TARTARIC ACID. 4 oz powder $5
LIPASE POWDERS. These enzymes give a piquant flavor to Italian cheeses. Italase lipase (mild L3) for mozzarella and other mild cheeses, oe Capilase (very sharp L1) for parmesan and other stronger flavored cheeses. 2-ounce powder for $7.
CHEESE SALT. This salt is milled to a very fine flake. Dissolves easily, even in drained soft butter, does not cake up, contains no iodide. 8 ounce package for $3.
BOOKS.
"HOME CHEESEMAKING" by Rikki Carroll, the "cheese queen." New and totally revised and updated and twice the size from the original edition. Contains more than 75 cheese recipes and more than 25 recipes for other home dairy products. The classic best seller and ideal first book for home cheesemakers. List price is $16.95 but Kookoolan Farms sells it for $15.
"AMERICAN FARMSTEAD CHEESE" by Paul Kindstedt. A more advanced cheesemaking book, with discussions on history, differences in milk characteristics, culture, process, chemistry, aging, and an emphasis on acid production and testing. $42
"THE FABRICATION OF FARMSTEAD GOAT CHEESE" by Jean-Claude Le Jaouen. Considered by many to the the "bible" of goat cheesemaking. Includes working plans for laying out a cheese room, and description of over 70 varieties of goat cheese. 206 pages, for the advanced cheesemaker. List price $22.95, we offer it for $15.
Please see our Classes and Events page for upcoming cheesemaking classes!
We carry an extensive line of cheesemaking supplies from Rikki Carroll's New England Cheesemaking Supply Company. These products are available at our farmstore in Yamhill, Oregon. Or call or email us with your order, and we can bring it -- year-round! -- to the Hillsdale Farmer's Market in southwest Portland, Sundays 10AM-2PM, and you can pick up your order there (see www.hillsdalefarmersmarket.com for dates, location, and directions).
You can find more detailed product descriptions at www.cheesemaking.com.
Please see our Classes and Events page for upcoming cheesemaking classes!
We offer:
DIRECT-SET CULTURES. Each unit contains five separate single-use packets which can each be used to culture a gallon of milk. When using more than a gallon of milk, use more than one packet. These are not meant to be recultured, but save time and take any worry out of culture preparation. When kept in the freezer they remain viable for up to two years. Each unit of five packets is $5.00. FROMAGE BLANC ... CREME FRAICHE ... BUTTERMILK ... MESOPHILIC ... THERMOPHILIC ... FROMAGINA ... SOUR CREAM ... CHEVRE ... TANGY YOGURT Y4 ... SWEET YOGURT Y5.
RE-CULTURABLE CULTURES. These cultures are combinations of dairy bacteria. Like sourdough starters, they can be recultured and kept going indefinitely. When prepared and stored properly, they can be kept in the freezer for up to two years. FRESH (cottage cheese, pot cheese, neufchatel) $5 ... FLORA DANICA $16 ... PROPIONIC SHERMANII (Swiss) $13 ... BULGARIAN YOGURT Y1 $5 ... PENICILLUM CANDIDUM (white mold) $10 ... GEOTRICUM CANDIDUM (white mold) $20 ... PENICILLIUM ROQUEFORT (blue mold) $25 ... BACTERIA LINENS (red mold) $13.
RENNETS. Two-ounce bottle of liquid rennet, either animal or vegetable, $6 each. Store these in the refrigerator for six months to a year. One-half teaspoon of either animal or vegetable rennet will set a curd in two to four gallons of milk in about 45 minutes.
CHEESE WAX. Prevents unwanted mold growth and retains moisture in aging cheeses. One pound block of yellow, red, or black wax $6. (There is no performance difference between the different colors of wax, it is purely your aesthetic preference.)
CHEESE WAX BRUSH for applying wax to cheese. Natural bristles stand up to the high temperature of melted wax $8.
CURD KNIFE. Long, rounded 12-inch blade assures even cutting of the curds, essential to the cheesemaking process. $20.
MOLDS for shaping your cheeses.
Left to right: (1) Chevre, 3-in X 3-3/4 in, $4 each. (2) Couer a la creme, 4-in wide X 1-3/4-in tall, $6 each. (3) Large hard cheese mold with follower, 7-3/4-in wide X 8-in tall, $33. (4) small hard cheese mold with follower, 4-1/2-in tall, 5-in wide, $19. (5) Pyramid, 3-1/2-in wide, $6 each. (6) Saint Marcellin, 3-1/2-in wide, $6 each.
NATURAL REED MATS for air-drying cheeses, forming logs, and for turning and draining of camembert, coulommiers, and brie. Set of two mats, 9-in X 9-in, for $5.
CHEESE WRAP PAPERS for mold-ripened, soft, and washed-ring cheeses.
ASH is a food-grade charcoal used on some soft cheeses to neutralize and sweeten the surface, creating a friendly environment for the growth of penicillium candidum which inhibiting other unwanted mold growth. 10 oz cannister $16.
CHEESECLOTH. Rikki Carroll's cheesecloth is by far the most durable, least lint-y cheesecloth we've ever seen. Butter muslin (for draining) or Cheesecloth (for lining molds). Two yards. $4.
THERMOMETERS. We offer only the "budget thermometer E4" as by far the best cheesemaking thermometer on the market. Long 12-inch stem, pot clip, and easy-to-read dial face. $16
CHEESE PRESS PLAN. Do-it-yourself press plan, $5.
CALCIUM CHLORIDE used with store-bought pasteurized milk to give a firmer set to curds. Can also be used in water for storing fresh mozzarella. Two ounce liquid bottle $5.
CITRIC ACID, 8 oz powder $6
TARTARIC ACID. 4 oz powder $5
LIPASE POWDERS. These enzymes give a piquant flavor to Italian cheeses. Italase lipase (mild L3) for mozzarella and other mild cheeses, oe Capilase (very sharp L1) for parmesan and other stronger flavored cheeses. 2-ounce powder for $7.
CHEESE SALT. This salt is milled to a very fine flake. Dissolves easily, even in drained soft butter, does not cake up, contains no iodide. 8 ounce package for $3.
BOOKS.
"HOME CHEESEMAKING" by Rikki Carroll, the "cheese queen." New and totally revised and updated and twice the size from the original edition. Contains more than 75 cheese recipes and more than 25 recipes for other home dairy products. The classic best seller and ideal first book for home cheesemakers. List price is $16.95 but Kookoolan Farms sells it for $15.
"AMERICAN FARMSTEAD CHEESE" by Paul Kindstedt. A more advanced cheesemaking book, with discussions on history, differences in milk characteristics, culture, process, chemistry, aging, and an emphasis on acid production and testing. $42
"THE FABRICATION OF FARMSTEAD GOAT CHEESE" by Jean-Claude Le Jaouen. Considered by many to the the "bible" of goat cheesemaking. Includes working plans for laying out a cheese room, and description of over 70 varieties of goat cheese. 206 pages, for the advanced cheesemaker. List price $22.95, we offer it for $15.
Please see our Classes and Events page for upcoming cheesemaking classes!
