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MA 11 Mesophilic Starter Culture

MA 11 Mesophilic Starter Culture

Regular price $11.95
Regular price $11.95
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5 25 Reviews

Description

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.

Details

Ingredients

  • Lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. cremoris

Storage
Store in the freezer

Size
50 DCU

Yield
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.

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 1/2 - 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.

Cheese Making Bundle

MA 11 Mesophilic Starter Culture

Item# MA11

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5 Based on 25 Reviews
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A
11/15/2019
Anonymous
United States United States

Wonderful Cheese Culture!

I use this culture a couple times a week and it works wonderfully!

A
10/02/2019
Anonymous
United States United States

Great Mesophilic Culture!

I use this culture a few times a week and it works great every time.

Anonymous verified customer review of MA 11 Mesophilic Starter Culture
RK
10/02/2019
Robert K.
United States United States

Cultures

MA 11 is my go to starter culture. Always consistent and reliable.

A
08/02/2019
Anonymous
United States United States

great stuff

great direct set culture

AB
02/23/2019
Annette B.

MA11 Love this culture!

I used MA11 when I made Cheshire cheese and Monterrey Jack cheese. They both came out so delicious that I can't believe I made them. I had never ate Cheshire before so I didn't know what to expect but I plan on making it again next week. ( It is all gone! lol ) One of my favorite cheeses now is Cheshire. There is about half of the Monterrey Jack left but it is running a close second to the Cheshire. So so good! Also next week I plan on making Double Brie using the MA11. I think it will be awesome but I'll let you know how it turns out. I'll try to get some pics to post also if I can. That will be fun! Anyways I would highly recommend this culture.