Where can I buy Mesophilic-A, the starter and Rennet for making cheese, in Delhi, India?

Answer 1

You can actually make your own.

This simplest of cultures can generally be used for all recipes requiring a Mesophilic Starter. The taste of the final product will vary slightly from that of a true cheese culture.
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Start with 2 cups of FRESH store bought Cultured Buttermilk.
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Let the 2 Cups of buttermilk reach room temp. (70 F/ 21 C).
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Then allow the buttermilk to ripen for about 6-8 hrs. (Store bought buttermilk does not have a high enough concentration of bacteria to serve as a starter culture without ripening.)
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The resulting buttermilk will be much thicker and sour then what you started with. It should have the consistency of fresh yogurt, if it doesn't let it sit a few more hours.
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Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER. As with all steps of cheesemaking, cleanliness is next to godliness.
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Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags. It is a good idea to label the container to distinguish it from your thermophilic culture.
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The resulting ice cubes are each 1 oz of mesophilic starter.
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Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.
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To make more starter simply thaw one cube and add into 2 cups of fresh milk. Mix thoroughly with a fork or a whisk. Allow the milk/culture to stand at room temperature (70 F/ 21 C) for 16-24 hours or until the consistency of fresh yogurt. Then follow from step 5.
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Answer 2

Mesophilic Starter Culture

Answer 3

Mesophilic Culture

Answer 4

Look for a product called "Junket" in the store near where the jelly (Jello) packages are kept. I believe that is rennet. Rennet might be kept near the yeast too...

Answer 5

You shoulld try this,I recently buy from them.excellent and fast shipping.

http://www.ebay.in/usr/cheese-yoghurt?_trksid=p2047675.l2559