MA 11 Mesophilic Starter Culture $13.95
MA 11 Mesophilic starter culture can be used to make a variety of semi-soft and fresh cheese including Cheddar, Colby, Monterrey Jack, Feta and Chevre.
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
Store in the freezer
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.
Kosher certificate available upon request
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Use approximately 1/2 - 1 tsp for 6-12 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
Reduce culture amount by 25-50% when using raw milk.
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- starter culture
- MA 11
- goat milk
Mesophillic Cheese Culture
I use this as my main culture for my aged cheese, Gouda and Cheddar. Really love the taste of my cheese which I believe comes from this good culture and it works well every time!
MA 11 Is My Most Useful Culture
I have been buying the MA 11 culture for years and find it my most useful culture because it is very reliable, lasts a long time in the freezer, and makes my favorite cheese. I use Nigerian goat milk and often make Monterey Jack, which is a fairly simple recipe, as cheeses go. Massachusetts law doesn't allow me to sell the cheese, but it is a welcome gift or a refreshment at get-togethers. Everyone is always very enthusiastic when I bring it to meetings and such. And of course we eat a lot at home. If you keep it until it is strong and a bit dried out, you can even grate it for an excellent Parmesan substitute.
It’s been great
This starter has been very nice. It has not failed me once. I make about 50 gal of milk into cheese each week. I like that the packages are big enough for several batches and are at a reasonable price. Thanks.
First time user. We made a Farmstead Cheese last night and used the MA 11 Mesophilic Starter Culture for the first time. It was easy to use and I do hope all turns out. The only question I have is that on the package it states to keep in freezer but the package came in the mail. What happens while it is transport.
Makes a nice hard cheese, full of flavor.