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Green living quark & buttermilk kit

Green living cheese kits provide the essentials for you to make fresh, delicious cheese at home. Suitable for beginners, no experience needed. Will make up to 100 kilos of quark or up to 200 kilos of buttermilk in small convenient batches.

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$22.95

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Discover the simple pleasure of making your own fresh, wholesome foods at home with Green Living kits and ingredients.

The quark & buttermilk kit is suitable for beginners, no experience needed. Each kit includes detailed easy to follow instructions that will demystify the cheese making process and reward you with beautiful fresh cheese without additives or preservatives. This kit makes up to 100 kilos of quark or up to 200 kilos of buttermilk in small convenient batches.

Green living cheese kits provide the essentials for you to make fresh, delicious cheese at home.  For this kit you will need 2L of either full cream or skim milk per batch to get up to a kilogram of thick hearty quark (lactose free milk is ok to use).  You will also require a dairy thermometer, which is not included but sold separately if you don't own one.

Shipping note: please attend to your package as soon as possible as cultures can be sensitive to temperatures. Do not panic if they have warmed for a few days, just store them as instructed as soon as practical. 

you are making a difference:

  • Small local business who promote a sustainable lifestyle & 'make your own' foods
  • Making your own with reusable packaging saves waste and preserves resources

features:

  • Easy to follow instructions
  • 1 x mesophilic cheese making culture
  • 40ml calcium chloride
  • 1 x tight weave cheese cloth
  • 2 x sterile jars
  • Gluten free
  • Sulphite free
  • GMO free
  • Free from peanut, sesame, eggs, celery, mustard, fish, shellfish, soy, lupine & bifidus

cheese making myths busted:

  1. You need raw milk to make cheese. Busted: since 1943 the cheese has been made with pastuerised milk. 
  2. You can't make cheese with homogenised milk. Busted: Goat milk is naturally homogenised, and is one of the most popular milks for making cheese.
  3. Cheese cultures die if left out of the freezer for a short time. Busted: Bacterial infections would not exist in a warm climate if this was true.

Browse all our cheese, yoghurt & kefir making range

  • Shop by your values Gluten free, Fragrance free, Petrochemical free, Ethically sourced, Toxin free

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