Make your own delicious probiotic greek yoghurt soy yoghurt, or Labna (yoghurt cheese) at home. Perfect for beginners and advanced users with all ingredients and equipment included. The culture provided in this kit allows you to make 10 litres (10 quarts) of yoghurt. Kit Contains: Butter Muslin, 1 sachet of Probiotic Yoghurt Culture (enough for 10 L of milk/yoghurt), Sterile Culture Storage Pottle, Stainless Steel Thermometer, Kit Instructions and Recipe Booklet to make Greek Yoghurt, Soy yoghurt and Probiotic Yoghurt Cheese. Note: The culture provided in this kit does contain a very small amount of dairy.

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Delicious fresh cheese made in your own kitchen! The Fresh Cheese Kit provides you with everything you need to make an array of fresh artisan cheese at home. Just add fresh milk! This kit is ideal for beginners and makes up to 7kg (15lbs) of fresh cheese. All consumables can be purchased seperately once used. Feta- approx 800g/batch Halloumi- approx 600g/batch  Cream cheese- approx 400g/batch Cottage Cheese- approx 300g/batch Quark- approx 300g/batch

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Do your health a favour and enjoy the nutritious benefits of popular and delicious Kefir cultured drinks. Using your favourite milk, soy, juice or coconutwater, follow the included instructions to make up to 1 litre of your preferred fermented drink and re-culture each sachet up to 2 times. Key Features: Use with milk, soy, juice or coconut water Can be re-cultured up to 2 times per sachet Instructions included Each sachet cultures up to 1L

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Kefir is a delicious healthy drink, containing live kefir culture. The Mad Millie Kefir kit contains everything you need to make your own kefir. Just add culture to milk, soy or coconut milk or juice and leave for 24 hours and enjoy! It contains eight beneficial bacteria strains, so it’s good for your tummy and tastes good too. Kefir can be made without milk too, so those who are lactose intolerant can still reap the health rewards! Drink on its own, pour over cereal or add to a smoothie, whatever you choose, it’s easy, simple and delicious. With this kit you can also make Kefir Cheese too. Included culture (2 sachets) makes up to 6 L of kefir and it comes with stainless steel mixing ball, cheese cloth, 1 L Mad Millie mason jar and instructions. The Kefir Kit is shelf stable for 8 months, so for those of you without a fridge in store you can now keep these on your shelf. For longer shelf life though keep these in the fridge/freezer.

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There is no better way to end a summer evening than with a tipple of ice-cold limoncello. Why not impress your family and friends with a handcrafted version of this after dinner aperitif? Serve straight from the freezer in a shot glass or paired with soda water or tonic for a refreshing cocktail. We hope you enjoy it as much as we do!Designed to be made in any kitchen. No specialised equipment or experience required, just add 750 ml of vodka and the freshest lemons you can find.Kit Features:• Perfect for beginners• Perfect gift• Only 20 minutes hands on time• Vegetarian/gluten free/dairy free• No additivesKit Contains:• 1 L Infusion Jar • Metal Closure Lid • 2 x 500 ml Bottles • 2 x Cork Lids• Stainless Steel Funnel • Pipette • Natural Flavour • Muslin ClothTime:20 minutes hands on timeQuantity:Kit makes 2 x 500 ml bottles of Limoncello

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Used for pressing your home made hard cheeses in an accurate and reliable manner. It is made from a special food grade plastic that is easily cleaned and does not absorb bacteria. It comes with a 2 litre hard cheese mould, fitting curds from 6 litres of milk, a press and pressure gauge.

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Best for: Creamy Brie, Camembert or mild blue cheeses. This micro-perforated cheese wrap ensures that the cheese is able to breathe under a controlled environment during the entire maturation process of up to 10 weeks. It is especially great for developing milder blue cheeses and is also good for making white mould ripened cheese such as Brie or Camembert. Size 240 x 240 (pack of 10)

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Keep a few extra sachets of Instant Sourdough Starter in your pantry and always be ready to mix and bake a healthy sourdough loaf. This special blend of ingredients requires no cultivation so you will never have to bother with growing or maintaining your sourdough starter, simply add straight to yourdough mix and in only 15 minutes your bread can be baked to crusty perfection. Key Features: Use with the Mad Millie 15 Minute Sourdough Kit Add straight to your dough mix Each sachet cultures up to 6 cups of flour

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More convenient than using rennet powder or liquid. Rennet tablets must be dissolved in cool boiled-water (as heat and chlorine can affect the rennet's activity) and added to warm milk as indicated in your Mad Millie recipe. Rennet tablets are G.E. Free. PLEASE NOTE: These Mad Millie branded tablets are slightly different to the tablets we previously sold. These tablets are half the concentration of the old tablets. Each of these tablets treats 4 Litres of fresh milk. Please refer to dosage instructions on packet when using these tablets with old Mad Millie recipe booklets. Vegetarian Rennet in a convenient tablet form which is shelf stable. Made from Coagulant enzyme of Mucor miehei. Each tablet is sufficient to coagulate 4 litres of milk and contains 60 IMCU minimum. To use, product must be diluted in cool, boiled-water before being poured into the milk at the time and temperature stated in your recipe. Product will last 36 months when stored in a cool dark place.

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This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing Lactobacillus acidophilus, Bifiodobacterium and Sreptococcus thermophiles. There are 5 sachets, each sachets cultures 1 - 2 litres of milk.

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Start your yeast the right way! Works a treat with 1,3,5L flasks. Speed control and sturdy build. Happy yeast happy beer happier brewer!

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German-grown Magnum is fast becoming a brewing favourite in Europe and towards being one of the most widely grown high alpha varieties in the US. Used predominately as a base bittering hop it features an exceptional growth rate, yield and superlative storage stability and is said to result in squeaky clean bitterness and subtle citrus-like flavours. Originally created at the German Hop Institute in Hull, Magnum was released to the brewing world in 1980 and has since been recognised as being most suited to pale ales and lagers where a clean bitterness is desired. It is the result of a cross between Galena and an unnamed German male variety. Also Known As Hallertau Magnum Characteristics Clean bitterness, subtle citrus flavours Purpose Bittering Alpha Acid 12%-14% Origin Germany Substitutes Columbus Styles India Pilsner, Belgian India Pale Ale, American Ale, Blonde Ale, Pale Ale, Nut Brown Ale, Dark Ale, Pilsner, Bright Ale, Hefeweizen

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German-grown Magnum is fast becoming a brewing favourite in Europe and towards being one of the most widely grown high alpha varieties in the US. Used predominately as a base bittering Hop it features an exceptional growth rate, yield and superlative storage stability and is said to result in squeaky clean bitterness and subtle citrus-like flavours. Originally created at the German Hop Institute in Hull, Magnum was released to the brewing world in 1980 and has since been recognised as being most suited to pale ales and lagers where a clean bitterness is desired. It is the result of a cross between Galena and an unnamed German male variety. Also Known As Hallertau Magnum Characteristics Clean bitterness, subtle citrus flavours Purpose Bittering Alpha Acid 12%-14% Origin Germany Substitutes Columbus Styles India Pilsner, Belgian India Pale Ale, American Ale, Blonde Ale, Pale Ale, Nut Brown Ale, Dark Ale, Pilsner, Bright Ale, Hefeweizen

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German-grown Magnum is fast becoming a brewing favourite in Europe and towards being one of the most widely grown high alpha varieties in the US. Used predominately as a base bittering hop it features an exceptional growth rate, yield and superlative storage stability and is said to result in squeaky clean bitterness and subtle citrus-like flavours. Originally created at the German Hop Institute in Hull, Magnum was released to the brewing world in 1980 and has since been recognised as being most suited to pale ales and lagers where a clean bitterness is desired. It is the result of a cross between Galena and an unnamed German male variety. Also Known As Hallertau Magnum Characteristics Clean bitterness, subtle citrus flavours Purpose Bittering Alpha Acid 12%-14% Origin Germany Substitutes Columbus Styles India Pilsner, Belgian India Pale Ale, American Ale, Blonde Ale, Pale Ale, Nut Brown Ale, Dark Ale, Pilsner, Bright Ale, Hefeweizen

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German-grown Magnum is fast becoming a brewing favourite in Europe and towards being one of the most widely grown high alpha varieties in the US. Used predominately as a base bittering hop it features an exceptional growth rate, yield and superlative storage stability and is said to result in squeaky clean bitterness and subtle citrus-like flavours. Originally created at the German Hop Institute in Hull, Magnum was released to the brewing world in 1980 and has since been recognised as being most suited to pale ales and lagers where a clean bitterness is desired. It is the result of a cross between Galena and an unnamed German male variety. Also Known As Hallertau Magnum Characteristics Clean bitterness, subtle citrus flavours Purpose Bittering Alpha Acid 12%-14% Origin Germany Substitutes Columbus Styles India Pilsner, Belgian India Pale Ale, American Ale, Blonde Ale, Pale Ale, Nut Brown Ale, Dark Ale, Pilsner, Bright Ale, Hefeweizen

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Maize is also known as Corn (comes pre crushed). Our Malted Maize is made from New Zealand grew field corn. Maize Malt allows brewers and distillers to use it directly in the mash, without an additional gelatinisation step. A great malt to use to produce American Light lagers and pilsners. It can also be used as the base for a corn whiskey (bourbon). Maize malt adds mild, less malty flavour to beers and less body. It also provides a drier and crisper beer. Maize Malt should be crushed along with other malts. No need to adjust the mill, cook it, step mash or mill it separately. We recommend adding Rice or Oat Hulls to recipes using more than 10% of Maize Malt to avoid a stuck mash. To get the most out of the maize malt be sure to keep the grist percentage at under 30% as the corn will lack the same enzyme potential as barley.  Rate: up to 25% in beers and 51% in Bourbon Whiskey making  Complementary malts: Lager Light, Pilsner Malt, German Pilsner, Sour Grapes, Wheat Malt and Distillers Malt.

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With the creativity behind today’s craft-beer revolution reaching all-time heights, both new and experienced brewers are looking to expand their palates. Brooklyn Brew Shop founders Erica Shea and Stephen Valand took a tour of the world’s most innovative and storied breweries and returned with thirty-three stovetop-ready recipes for silky stouts, citrusy IPAs, and robust porters, along with stories inspired by the Global community of small-batch brewers.Now Erica and Stephen bring the taste of world-class beer into your kitchen (no matter how small it is). They share a German-style Smoked Wheat, an aromatic Single Hop IPA inspired by The Kernel in London’s Maltby Street Market, as well as recipes straight from the brewmasters, including an imperial stout from Evil Twin, Ranger Creek’s Mesquite Smoked Porter, and a Chocolate Stout from Steve Hindy, the founder of Brooklyn Brewery. Since beer is best with food, Erica and Stephen have also included recipes for a Farmhouse Ale Risotto, Spent Grain No-Rise Pizza Dough, Shandy Ice Pops, IPA Hummus, and more. With tips and introductory techniques to get you started brewing if you’re a first-timer, you’ll have world-class, small-batch beer ready to drink in no time.

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Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.

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Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.

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Maltodextrin is an non fermentable sugar used in brewing to increase body, mouthfeel and perceived sweetness without adding alcohol. It is ideal for enhancing the fullness of light beers and improving head retention.

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The Mangrove Jack's Beer Boiler (formerly sold as the Still Spirits T500 Boiler) is perfect for brew in a bag (BIAB) mashing, boiling for extract brewers, and also has the correct fitting for the T500 Still or the Alembic Pot Still.

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A yeast nutrient complex that supports yeast health to improve fermentation of beer. Yeast nutrients aid in providing an optimal environment for yeast to thrive in, leading to an all-round happier, healthier, and faster fermentation. The use of yeast nutrients can improve the overall flavour, aroma, and quality of the final product, helping you produce consistent beer every time.

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A showcase of the best Australian hops. This beer is a truly Australian version of the American Pale Ale with a fantastic malt character leading to a refreshing dry finish, dry hopped with Galaxy and Ella. It has a beautiful passion and stone fruit aroma. ABV Approx: 5.1% Bitterness: 2.5/5 IBU: 30-40Colour: Gold

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An American pale ale with a nod to the founders of craft brewing. This beer has a full malt character with hints of biscuit and a balanced bitterness. Dry hopped with Mosaic and Chinook to give it a punchy tropical fruit, yet earthy and grapefruit character. ABV Approx: 4.4%, Bitterness: 2.5/5, IBU: 25-35, Colour: Burnished GoldWith dry hops to create more aroma and flavour in the beer.

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Sweet and malty in taste with rich fruit and brown sugar aroma.  Leaves you with a delicious nutty aftertaste. ABV Approx. 4.1% Bitterness: IBU 26-34 Bitterness rating 2/5 Colour Approx: Mahogany Comes with: Newcastle Dark Ale Yeast 10 g NET WEIGHT: 2.2 kg (4.8 lb) Each of our Brewery Pouches has two sides. One has been filled with some of Europe's finest brewers' extracts, specially selected to match each beer style. The other, contains a high quality yeast strain to give you the desired aromas for your chosen beer. All our kits are cold filled into a pouch, instead of a can, to retain all the delicate flavours and aromas which are lost using the traditional canning process. 1kg of Dextrose or Brew Enhancer needs to be purchased in addition.

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A traditional Czech pilsner, crisp and dry with a clean, lingering bitterness which refreshes the palate. ABV Approx. 4.7% Bitterness: IBU 28-36 Bitterness rating 3/5 Colour Approx: Golden Comes with: Workhorse Yeast 10 g NET WEIGHT: 2.2 kg (4.8 lb) Each of our Brewery Pouches has two sides. One has been filled with some of Europe's finest brewers' extracts, specially selected to match each beer style. The other, contains a high quality yeast strain to give you the desired aromas for your chosen beer. All our kits are cold filled into a pouch, instead of a can, to retain all the delicate flavours and aromas which are lost using the traditional canning process.  1kg of Dextrose or Brew Enhancer needs to be purchased in addition.

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Smooth malt body with complex fruit flavours and pleasant hop balance, finished with a dry satisfying bitternessABV: Approx: 5.3%Yeast: M36 Liberty Bell Ale 10gHops: 25 g Mosaic, 15 g Citra, 10 g Nelson SauvinBitterness: 4/5IBU: 40-45Colour: Dark AmberBrewing Sugar Required:1 kg Dextrose/Flavour BoosterMakes: 23 L  

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A sweet apple base with a refreshing burst of summer berries including delicious raspberries and blackcurrants. Serve over ice.  ABV Approx: 5.6% Colour: dark pink Style: Sweet Each of our cider varieties has been formulated with only the freshest and best quality fruit which is then pressed and concentrated using our state of the art evaporators, and then cold filled into a pouch. All this effort we go to ensures we preserve the natural flavour of the fruit, giving you cider which is fresh, crisp and especially good on a hot summer's day. If you don't like berries, just remember a cider a day also keeps the doctor away.   

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From the juiciest pears comes the best pear cider. This cider has a sweet mellow pear flavour which satisfies any thirst. ABV Approx: 4.7% Style: Sweet Colour: Clear Gold Each of our cider varieties has been formulated with only the freshest and best quality fruit which is then pressed and concentrated using our state of the art evaporators, and then cold filled into a pouch. All this effort we go to ensures we preserve the natural flavour of the fruit, giving you cider which is fresh, crisp and especially good on a hot summer's day. If you don't like pears, just remember a cider a day also keeps the doctor away.   

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ABV: 4.7%Style: SweetColour: PinkFresh Strawberries coupled with juicy pear. This cider is sweet and fruity, especially good when served chilled on a hot summer's eve.

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A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.Suitable for brewing all types of cider.

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A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range. Suitable for all styles of mead. Attenuation: Very High Flocculation: High Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F). Storage Recommendations: Store in the fridge

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A top fermenting ale yeast suitable for a variety of hearty British ales, promoting exceptional body and flavour. Ferments with full, rich dark fruit flavours. Suitable for dark mild ale, English brown ale, Scottish havy ale and more Attenuation: MediumFlocculation: Medium Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-22 degrees C (64-72 degrees F). Storage Recommendations: Store in the fridge

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Top fermenting Bavarian wheat beer yeast imparts banana and clove esters balanced with spiced aromas. This yeast produces a silky mouth feel and rich body.Suitable for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen and more. Attenuation: MediumFlocculation: Low

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A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough. Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.

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A bottom-fermenting neutral lager strain that thrives across a wide temperature range. This yeast strain is reliable and as the name suggests, is remarkably versatile.

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French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer.Suitable for producing Saisons and farmhouse style beers up to 14% ABV.Attenuation: Very HighFlocculation: Medium

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Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers.

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A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavours.Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.Attenuation: MediumFlocculation: High  

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Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium. High attenuation and alcohol tolerance allows you to brew a huge range of Belgian beers.Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.Attenuation: Very HighFloccuation: MediumUsage Directions: Sprinkle directly on up to 23L of wort. For best results, ferment at 18-28 degrees C.

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A top - fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.Suitable for IPAs, Porters, Russian Imperial Stouts and more.

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A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. Suitable for American style pale ale, American double IPA, American style imperial stout and more. Attenuation: HighFlocculation: High Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results ferment at 18-23 degrees C (59-74 degrees F). Storage Recommendations: Store in the fridge

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Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.Suitable for Belgian Pale Ales and Abbey Ales.

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A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required. Suitable for California Commons and any lager fermented at ambient (ale) temperatures

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A yeast and enzyme blend that enhances aromatics and esters. Perfect for New England, hazy and fruit forward IPAs. Select enzymes improve aroma and flavour from late hop and fruit additions.

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A bottom fermenting yeast suitable for most lager styles. Promotes less sulphur production than other lager strains as well as a fuller, more rounded malt character with well-promoteed hop flavours. Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Dunkel, rauchbier and more

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A bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate. Suitable for German/Bohemian pilsners, all lager styles, German bocks and more. Attenuation: HighFlocculation: High Usage Directions: Sprinkle 2 sachets directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 10-15 degrees C (50-59 degrees F). Storage Recommendations: Store in the fridge

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A yeast nutrient complex that supports yeast health to improve fermentation of mead.  Autolysed yeast extract for dual-purpose use as a rehydration and fermentation nutrient in mead-making.  Yeast nutrients aid in providing an optimal environment for yeast to thrive in, leading to an all-round happier, healthier, and faster fermentation. The use of yeast nutrients can improve the overall flavour, aroma, and quality of the final product, helping you produce consistent mead every time. 

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