MT1 Feta Starter Culture
Description
A Mesophilic/Thermophilic blend used for Feta and other white cheeses. Contains an equal balance of four cultures, producing a more robust flavor. Works especially well in high protein milks.
Details
Ingredients
- Lactococcus lactis subsp. Lactis
- Lactococcus lactis subsp. Cremoris
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. Bulgaricus
Storage
Store in the freezer
Size
10 DCU
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Use approximately 1/8 tsp for 1-2 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.
Cheese Making Bundle
MT1 Feta Starter Culture
Item# C511
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- flavor
- feta
- goat milk counter yogurt
- feta culture
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- goat milk feta
- MM100
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- Greek
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United StatesNice, firm texture to curd after draining, and great flavor. I usually use MM100 which is good, but this is great! Very glad I decided to give this a go for my goat milk feta.
United StatesI have been using this to make goat milk counter yogurt. Turns out mild flavored, drinkable yogurt. All cultures and advise has been perfect from New England cheese making co.
United StatesThis was my first time making feta and the culture worked perfectly. Thank you
United StatesThis feta culture works very well. I use goat milk for all my cheesemaking, and the resultant feta is very authentic, as I was told by an actual Greek person. Her only complaint was not about the flavor, but about the fact that I didn't make it salty enough for her!
United StatesLove every product I’ve gotten from New England Cheese making comp.