MA 11 Mesophilic Starter Culture
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.
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
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 - 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.
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We milk Jersey cows here. This culture allows us to make a nice cheese that goes with everything.
I use 2 gallons of raw goat milk with this starter, and a few drops of rennet. I havn’t had a batch fail yet.
Everything I needed, thanks, and shipping is not a rip off.
I use it to make feta & it turns out great every time. Haven't bought store feta since starting to make my own feta well over a year ago.
We are new to cheese making, but we have not been disappointed with anything we have bought from this company! Their recipes for cheese are also amazing and directions are easy to follow!