MT1 Feta Starter Culture
A Mesophilic/Thermophilic blend used for Feta and other white cheeses. Contains an equal balance of four cultures, producing a more robust flavor. Works especially well in high protein milks.
- Lactococcus lactis subsp. Lactis
- Lactococcus lactis subsp. Cremoris
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. Bulgaricus
Store in the freezer
Kosher certificate available upon request
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Use approximately 1/8 tsp for 1-2 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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- Related Recipes
- cheese making co
- goat milk counter yogurt
- feta culture
I have been using this to make goat milk counter yogurt. Turns out mild flavored, drinkable yogurt. All cultures and advise has been perfect from New England cheese making co.
This was my first time making feta and the culture worked perfectly. Thank you
This feta culture works very well. I use goat milk for all my cheesemaking, and the resultant feta is very authentic, as I was told by an actual Greek person. Her only complaint was not about the flavor, but about the fact that I didn't make it salty enough for her!
Love every product I’ve gotten from New England Cheese making comp.
This makes a great feta. I've tried two batches with just flora danica and was not as pleased. This culture gave me a firmer texture and better flavor. My first batch is still "young" so I look forward to seeing how the flavor develops. I'm addicted to feta in the summer months so I will definitely be making more with this culture.