MA 4002 Mesophilic and Thermophilic Starter Culture
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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I loved using this MA 4002 starter culture to make my farmhouse cheddar. It was so easy to use, I just measured out the culture and sprinkled it onto the warm milk. No second guessing, no stress, no drama.
This culture makes great Cheddar and is a must have for the freezer!
This product was suggested by a blogger who makes home made cheese. I am a first time Goat Milk Cheese maker. I purchased this product, made HALF the recipe and it came out just like the blogger stated it would. I am very pleased with this product. Fast shipping as well. Good free infomration and articles available on website
My son is a Georgian cuisine aficionado due to the presence of authentic Georgian food in Manhattan NY. We have made Khinkhali (Georgian soup dumplings). We recently attempted ajaruli khachapuri (a cheese boat made out of bread with a pool of melted cheese in the middle.) we would only do it if we could get authentic Georgian cheese. We couldn’t but we found a recipe for making the required authentic imeruli cheese so we made our own! (We are newbies) it worked! The MA starter culture provided the appropriate taste & tang as required. Very impressive.
Haven’t had a cheese turn out badly yet! Love this culture