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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Always great results. Makes so many great cheeses
Nice experience !
I tried this product with sucess. Thank You to Cheesemaiking. Every thing seems easy.
I can't tell you how impressed I am with New England Cheesemaking and their products! The MM 100 is always dependable, like an old friend. If you love Gouda or a number of other similar cheeses and need the utmost in consistency for your family or customers, MM 100 is exactly what you are looking for!
I used the MM 100 for the first cheese I ever made, a chèvre style made with cow milk. It came out perfect! I got many compliments and will use the MM 100 again and again. Thank you!
Since I am relatively new at making cheese Cheesemaking.com has been my go to source for direction and I must say they have not steered me wrong information has been very accurate and helpful in the process. I have so far made Cheddar, Ementhaler and now Gouda? The recipe called for MM100 Mesophilic starter culture. I found the culture to be very quick to react during the cooking process now the hard part is waiting for the aging in my temperature controlled mini cooler. It has become a baby watching task! LOL