How long will it take to get my order?
All orders are dispatched in 24 hours (excluding weekends). Once your order has been shipping you will receive a shipping confirmation with the expected delivery date of your order. Expected delivery depends on location. Use table below for a general guide.
Estimated Delivery Times
Please note that during busy gift-giving periods eg Christmas, Mother's Day etc, deliveries may take longer than stated below.
North Island: 2 - 5 working days
QLD: 1 - 4 working days
Mainland UK: 1-2 working days
How much does shipping cost?
Mad Millie provides flat rate shipping depending on how much you spend for those who live in Australia and New Zealand. For UK residents, it is a flat rate across the whole region.
Spend $0 - $20
Spend $20 +
Spend $0 - $20
Spend $20 +
QLD, NSW, SA, ACT: $8.00
WA, NT, TAS: $10.00
Can I send to a PO Box Number?
Unfortunately as our parcels are sent via courier and require a signature, we cannot send to PO Box Numbers. If you buy some of our smaller items that have a lower delivery cost, these may be sent via post and will be delivered to your letterbox.
Do I have to be there to sign for my package?
Yes, our orders are sent via courier so you will need to be available to sign for your parcel. If you think you won't be at home when your parcel is delivered, we would suggest to provide us with your work address or an alternative address. If you purchase some of our smaller items that have a lower delivery cost, these may be sent via post and will be delivered to your letterbox.
What courier company will deliver my package?
Australia: Couriers Please, or AU Post
New Zealand: NZ Couriers
United Kingdom: Parcel Force
What is the best milk to use for cheese making?
When making cheese, it is best to use the least processed and freshest milk possible. Unhomogenised milk is required for the majority of our recipes, this guarantees the best result and the highest yield. There are a number of brands of unhomogenised milk available in supermarkets, depending on where you live. Click here to view some examples of brands you can use. You can also use milk purchased directly from local farms, but make sure you pasteurise it to ensure there is no bacteria in the milk that will compete with the cultures.
Can I use homogenised milk for cheese making?
Using homogenised milk is fine, however not ideal. When making cheese from homogenised milk, you can't be certain you will get a clean break and you may experience a softer curd which can be broken very easily. To help firm up the curd it is recommended that you add calcium chloride to your milk. Homegenised milk with the addition of calcium chloride can be used for mozzarella.
Can I use UHT or ultra pasteurised milk for cheese making?
You can use UHT milk for simple cheeses that do not contain rennet such as ricotta, quark, yoghurt and kefir cheese. It is good to use UHT milk in quark and yoghurt because ultra heat-treated milk denatures more proteins than normal milk, which results in a better consistency. Other cheeses will not work with UHT milk.
Is it possible to make smaller/larger batches of cheese?
Yes, you can half or double the quantities of ingredients in each recipe to suit. However, if you want to make half the recipe of mozzarella, use the same amount of rennet as you would for four litres of milk, otherwise you may find that your milk will not set.
Why is my milk not setting?
There is a number of reasons why your milk has not set, here are some reasons:
1. The type of milk you are using.
2. Too little rennet was used.
3. Your Rennet is expired or has deteriorated due to incorrect storing conditions.
4. Your thermometer is faulty, milk temperature is too low or too high.
5. Rennet activity was destroyed by diluting the rennet with warm water or with chlorinated water. Use unchlorinated, cool water.
How do you make cheese?
Making cheese is an ancient craft which dates back to pre-industrial times when animals were first domesticated. All cheeses are made from souring milk through either the addition of an acid (i.e. vinegar, or lemon juice) or more commonly, the addition of certain bacterial cultures. The result of souring the milk causes the milk to separate into a solid (curd) and liquid (whey). Most cheese is then made from the curds. These can be cooked, pressed, moulded, salted and matured in different ways to create different cheeses.
Why is I am not achieving a stretchy curd when making mozzarella?
After you have cut the curd and are heating the curd back up to 42 degrees celcius (100 degrees fahrenheit), what you want to achieve is a springy curd. Make sure the heat is very low and if by the time it gets to 42 degrees celsius (100 degrees fahrenheit) the curds are still very soft and look like they will disintegrate take off the heat until the curds are springy to touch and look a little shiny. They will not hold the shape of a cube, they will almost form one mass in the pot.
Why is my mozzarella hard?
This can happen when the mozzarella is stretched too much. Try and stretch your mozzarella as little as possible and then form into a ball.
Can I use homogenised milk to make mozzarella?
No, you can't. You need to use unhomogenised milk, as fresh as possible.
How do I store my ricotta salata during the ageing process?
Store on a sterile rack in the fridge. Make sure it is kept away from other food. You may like to cover it with a food mesh cloth or something similar.
My feta is too salty, what can I do?
Because you store the feta in a brine solution, it is easy to over salt it. If you find that it is too salty, simply put the feta in some milk. The milk will draw out the salt and make it more palatable. Also, you don't have to leave your feta in brine as long, when it is salty enough, just take it out and store it in a sealed container. However, you may find that it doesn't last as long when it is stored out of the brine.
How do I store my feta?
You can store it in the brine (but can become too salty), in olive oil, wrap in cling film and put in the fridge or you can freeze it (tends to go more crumbly).
How do I make my feta drier and more crumbly?
There are numbers of thing you can do to release more whey out of the curds, resulting in a drier, more crumbly feta.
- Cut the curd slightly smaller
- Stir the curds for longer
- Leave the curds to drain in the moulds for longer
- Leave the feta in the salt brine for longer, so the salt removes some of the moisture from the cheese
Can I keep some dough from my batch and use it to start a new batch?
No, this is a single use culture and cannot be used for multiple batches.
I’ve left my dough to rise for 48 hours instead of 24 but it isn’t rising as much in the second day as in the first. Have I done something wrong?
The culture may have just eaten and multiplied to its full potential. You can just add a handful of flour at shaping time and this will give the culture more fresh food to continue to grow.
Can I make my sourdough in a bread maker?
Yes, you can. We suggest following the instructions up until Step 3: Folding & Shape. Instead of placing the dough into a bowl after you have shaped it, just place it into the bread maker pan and then continue as per instructions.
What is Kefir?
Kefir is a popular and delicious fermented drink, using bacteria and yeast, which is healthy and great for you.
Is the Mad Millie Kefir culture the same as Kefir grains?
Kefir grains are a live mixture of the bacteria and yeast + a milk/sugar mixture (they look a bit like small clumps of cauliflower). They need constant feeding and need to live in the milky/sugary mixture to stay alive. Mad Millie culture is the dehydrated and dried, shelf stable (at low temperatures) bacteria found in this mixture. An extract basically, so we can make it last longer and provide a kit for you to use at home. Our culture still holds all the great benefits of the Kefir grains, just in a different form.
Please remember our kit means you can make the delicious Kefir drink and cheese rather than the grains.
Why has my Kefir not set?
During the colder months, this can take a little longer than normal, allow between 12-48 hours depending on the temperature for fermentation and setting to be complete.
Do I have to use milk?
No, you can use juice, coconut water, coconut milk, soy milk too. This allows lower fat options and options for those with intolerances.
Can I make it if I am lactose intolerant?
Yes, you can use juice, coconut water, coconut milk and soy milk too. This allows lower fat options and options for those with milk intolerances. Please note, there is a very tiny amount of dairy in the culture, and as you're using such a low amount each time lactose intolerant people often use this without problems.
If one sachet treats 1 L, how do I get 6 L out of my kit?
Each Kefir culture sachet treats 1 L, and from your finished product you can re-culture this by using 1/4 cup to start your next batch twice thereafter. This means you ultimately get 3 L of kefir, out of each sachet.
When do I remove the stainless steel mixing ball?
Leave the mixing ball in right until you have finished all of the kefir in your jar. You will need this to help you when you shake it up each time before eating or drinking.
My butter is not setting what can I do?
Find the coolest place in the house to leave the cream to culture. If the cream is too hot when it is ready to shake, cool it in the fridge for a couple of hours. If you see any butter milk after shaking for approximately 2 minutes, cool in the fridge overnight and whip in a blender the next morning.
My butter is thinner than in your video, what can I do?
The butter may be a little thinner than that shown in our video but don’t give up! If you carry on with the folding and rinsing stages in ice cold water, you will still get a great final product with the same yield.
I can’t find enough double cream with a 40% fat content, what can I use instead?
You can use 300ml of 35% and 200ml of double 40% cream instead.
How do you maintain the temperature of the milk over a period of time?
Place your cheese vat of milk in a Mad Millie Cheesemaker. Fill the space between the cheese vat and incubator wall with water which is the same temperature, or on cooler days, slightly warmer than the milk in the cheese vat. Every hour, check the temperature of the water. Add more warm water if necessary during the day to maintain the temperature. This will provide you with an insulating blanket to keep the milk at the desired temperature. Instead of using the Cheesemaker you can also keep your container of milk in a hot water cupboard or warm place in the house.
Can I sweeten my yoghurt?
In order to sweeten your yoghurt, you can add sugar to your milk whilst heating. Or as an alternative, you can add jam or fruit to your completed yoghurt to create a sweetened fruit style yoghurt.
Why is it good to use UHT milk when making yoghurt?
Ultra heat treated milk denatures more proteins than normal milk, which results in a better consistency.
What does the ginger beer taste like?
It’s important to note that this is a traditional and old fashioned ginger beer recipe, so it will not taste like your average store bought variety. It is traditionally less sweet.
Why does my ginger beer taste weak?
Make sure that you used the correct amount of water as if you added too much you may have diluted the flavour. You can try using fresh ginger instead of dried as this can impart a stronger taste.
Why is my ginger beer flat?
Make sure you used the correct measure of sugar (0.75 scoop) when bottling. Also make sure that the bottles were stored at room temperature, away from direct sunlight during the carbonation process.
How much gin does this kit make?
This kit contains enough botanicals to make 1 L of gin.
Do I need to purchase additional ingredients to make gin?
You will need 1 L of vodka to make the gin.
Can I make more than 1 L of Gin
To make more gin, you can purchase our Gin Botanicals. This contains enough botanicals to make 3 L of gin and also contains the filter papers. The Gin Botanicals includes botanicals to make original, mint and bay leaf gin flavours.
Can you assure me that the Fermenting Crock glaze is 100% lead free?
The interior is completely 100% free (where the food goes), the exterior has a small detection of lead but still well below the limit legally permitted under the USA FDA approval standards for food grade ceramic materials.
Can I ferment other vegetables in the crock?
Yes, the crock can be used to ferment chillies and other vegetables. The recipe is the same for all and follows the sauerkraut instructions.
Why do I get mould growing on top of my vegetables?
A low water level can result in mould growth on the surface of the liquid and on the weights as well. It is important to keep an eye on the water level (at least once a day) and to leave the crock away from direct sunlight, as this depletes the water level in the ‘moat’
My clay weights and crock appear to have grown mould during storage. How do I clean this?
We recommend using the Mad Millie Steriliser and then placing the crock and weights into an oven at 110ºC for about 10 minutes to completely dry them out. Alternatively you can boil and soak the weights in vinegar to inhibit mould growth.