MM 100 Mesophilic Starter Culture $11.95
MM 100 Mesophilic starter culture can be used to make a variety of semi ripened and fresh cheese including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre.
This culture will create a nicely pronounced buttery like flavor and a somewhat more open texture. It contains the same two primary cultures found in MA011 with the addition of diacetylactis, which produces the CO2 and buttery like flavor/aroma.
Because of the added C02, cheese made with this culture will be somewhat more open in texture. In a cheese such as Gouda or Edam, this can provide the typical small round holes.
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar diacetylactis
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 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
- goat milk
- New England
Very versatile culture
I really like this culture it's very versatile. Keep it in the freezer and you have a lot of culture for not much money. You can use this culture to make many many different products.
Haven't Used yet but shipping was awesome.
makes delicious feta!
We use our goat milk with this culture to make feta. And, it is delicious! I am grateful for all the guidance and resources available from New England Cheesemaking!
This mesophilic culture is fast reacting and safe to use. 100% success. I used animal rennet and calcium chloride too. Is a bit tricky to measure when you make smaller batches.
MM100 Mesophilic starter culture
Very Happy ,Works great