MA 11 Mesophilic Starter Culture
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
- Jack cheese
I have been making soft cheeses for years now, but the jump to hard cheeses seemed impossible. The New England Cheese Making Supply Co. website is amazing and it helped me decide what starter cultures to try for my first hard cheese. Yesterday the impossible became possible as I attempted cheddar cheese for the first time! The MA11 starter which smelled like cheddar even in its package was amazing! My first attempt wasn't perfect, but it was delicious! We decided to eat the cheese fresh it tasted so good! I am going to try my hand at ageing cheese next week ... when I attempt cheddar again! Thanks Guys, Crazy Goat Lady
Works like a charm, happy as always with cheesemaking.com
This made the best cheese. I love it and so did my family. Good company too. I really like New England Cheese Company. I can't add a photo, because we ate it so quickly.
Trying it now for some Chesire, we'll see how it works.
Pretty solid culture. While I use it for most of my cheeses, it does do better for the cheeses it's suggested to work with. Also keeps pretty well in the freezer for up to a year.