MA 4002 Mesophilic and Thermophilic Starter Culture $11.95
MA 4002 Mesophilic and Thermphilc starter culture is commonly referred to as a 'Farmstead culture.' This is a great choice for any cheese made with MA 11 because the added thermophilis will aid in ripening the cheese.
This culture is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 11, which develops the primary acidity. This culture also contains S. thermophilis which serves as a ripening culture later in the cheese making process. The mesophilic cultures produce acidity during the first part of the process, after the cheese is salted and aging, the thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components.
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. diacetylactis
- Streptococcus thermophilus
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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- starter culture
- New England
- farmhouse cheddar
Great Cheese Starter
This starter was easy to use. The curds smelled delicious. I can hardly wait to sample my Manchego cheese in a few weeks!
Wonder product! Works great every time
I use MA4002 to make Farmhouse Cheddar, and it consistently produces a great cheese with lovely texture. I also use it in Cabro al Vino and Formaggio val Campello with wonderful results. This is a trusty culture, and one that I use most often.
MA 4002 Farmstead Culture
One of my go to cultures, used to make a simi-hard Spanish style cheese, similar to Manchego and cheddar cheese. Excellent results.
Great culture for goat cheese
I love to use this culture for a variety of basic hard goat cheeses. It develops broad flavors when ripening.