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.
- Q & A
- Related Recipes
- Jack cheese
- cheese &
- Monterrey Jack
Wonderful Cheese Culture!
I use this culture a couple times a week and it works wonderfully!
MA 11 is my go to starter culture. Always consistent and reliable.
great direct set culture
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.