MA 11 Mesophilic Starter Culture
Description
MA 11 Mesophilic starter culture can be used to make a variety of semi-soft and fresh cheese including Cheddar, Colby, Monterrey Jack, Feta and Chevre.
Details
Ingredients
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
Storage
Store in the freezer
Size
50 DCU
Yield
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Use approximately 1/2 - 1 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.
Cheese Making Bundle
MA 11 Mesophilic Starter Culture
Item# MA11
- Reviews
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Customer Reviews
- Reviews
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- culture
- pics
- half
- Cheshire
- Jack cheese
- cheese &
- Monterrey
- MA11
- second
- Monterrey Jack
United StatesWonderful Cheese Culture!
I use this culture a couple times a week and it works wonderfully!
United StatesGreat Mesophilic Culture!
I use this culture a few times a week and it works great every time.
United StatesCultures
MA 11 is my go to starter culture. Always consistent and reliable.
United Statesgreat stuff
great direct set culture
MA11 Love this culture!
I used MA11 when I made Cheshire cheese and Monterrey Jack cheese. They both came out so delicious that I can't believe I made them. I had never ate Cheshire before so I didn't know what to expect but I plan on making it again next week. ( It is all gone! lol ) One of my favorite cheeses now is Cheshire. There is about half of the Monterrey Jack left but it is running a close second to the Cheshire. So so good! Also next week I plan on making Double Brie using the MA11. I think it will be awesome but I'll let you know how it turns out. I'll try to get some pics to post also if I can. That will be fun! Anyways I would highly recommend this culture.