MM 100 Mesophilic Starter Culture
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.
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This culture is wonderful, I love the buttery flavor. I’ve used it to make goat milk feta and cottage cheese so far. They both taste so good; it really makes the feta great.
It was the first time I used MM 100 Mesophilic Starter Culture. I found it easy to work with and the outcome was outstanding. Thank you so much.
I can't tell you how happy I am with New England Cheesemaking products, especially with MM 100. The cheese I made with MM 100 came out perfect!
Worked incredibly well with my Gouda this year.
New England Cheesemaking Co has never failed with product and customer service is the best! This culture is a great all purpose culture.