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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Dependable Cultures and Superior Service!
I am so impressed with the cultures and other products I receive from New England Cheese Making Supply Company. I have never been disappointed in any of their products. The cultures and rennet I purchase are reliable and the key component to turn my beautiful milk into cheese. Thank you New England Cheese Making Supply Company!
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