Ceramic Cheese Forms - by Emma Jimson
Delivery
We ship your pouches frozen via Australia Post - Express - on Mondays-Wednesdays in eco-friendly (paper) insulated packaging.
FAQs
Frequently Asked Questions
What's the difference between Coconut Water Kefir and Coconut Milk Kefir?
Coconut Water Kefir is light, sparkling, and refreshing – think probiotic tonic. Coconut Milk Kefir is creamy and tangy, similar in consistency to dairy kefir, perfect for smoothies or enjoying like yoghurt.
Are these products vegan?
Yes, both are 100% plant-based and suitable for vegans and anyone avoiding dairy.
Do they contain the same probiotics as milk kefir?
Both coconut kefirs are fermented using traditional water kefir grains, creating billions of beneficial bacteria. While the specific probiotic strains differ slightly from milk kefiR, both deliver powerful gut health benefits.
How do I use Coconut Milk Kefir?
Use it anywhere you'd use dairy kefir or yoghurt – blended into smoothies, poured over granola or muesli, mixed into overnight oats, or enjoyed straight from the glass. It's also excellent in salad dressings and dips.
What does Coconut Water Kefir taste like?
Lightly tangy with subtle coconut notes and a gentle effervescence. It's refreshing drunk chilled on its own, or use it as a base for probiotic mocktails and smoothies.
Is separation normal?
Yes! Coconut Milk Kefir may separate slightly – this is completely natural. Simply give it a gentle shake before use.
How should I store these products?
Keep refrigerated at all times. Coconut Water Kefir is best consumed within 4 weeks of receipt. Coconut Milk Kefir within 28 days for optimal freshness and probiotic activity.
Are these products suitable for people with nut allergies?
Coconuts are technically classified as drupes, not tree nuts. However, if you have concerns about coconut allergies, please consult your healthcare provider.
I met David Asher after my residential with Sandor Katz - we had just won an award for our milk kefir and David had just written his first book 'The Art of Natural Cheesemaking' - since then, we've hosted him 3 times in 4 different locations.
The 2nd time we started dreaming of a better cheese form after seeing one that someone else had made for him.
If you want to level up to something more beautiful to hold and to use, than just the regular plastic forms Emma Jimson has designed a range of superbly engineered, functional and beautiful forms.
Designed for the natural cheesemaker, these ceramic forms are made with a porcelain clay for strength, fired to a lower temperature for slight porosity, and intentionally left unglazed. Seen first hand with David Asher, author of The Art of Natural Cheesemaking, these ceramic cheese forms used alongside plastic ones simply makes better cheese.
Wash them in whey at the end of your cheesemaking session, leave them to dry and store on the shelf until needed. The beneficial microbes absorbed into the form will have gone to sleep but, rest assured, will wake up when you use it again, making your next cheese even tastier.
Start your collection now - buy with cheesecloth or milk kefir grains for a wonderful present for the cheesemaking person in your world/dreams.
Brick - $58- Length - 10.5cm x width - 6.5cm x height - 5.5cm
Crottin - $75- Diameter - 8cm x height - 113cm
Pyramid- $85- Top - 11cm x base - 4cm x height - 13.5cm
Camembert - $85- Diameter - 13.5cm x height - 10.5cm