MM 100 Mesophilic Starter Culture
MM 100 Mesophilic starter culture can be used to make a variety of semi ripened and fresh cheese including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre.
This culture will create a nicely pronounced buttery like flavor and a somewhat more open texture. It contains the same two primary cultures found in MA011 with the addition of diacetylactis, which produces the CO2 and buttery like flavor/aroma.
Because of the added C02, cheese made with this culture will be somewhat more open in texture. In a cheese such as Gouda or Edam, this can provide the typical small round holes.
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar diacetylactis
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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easiest to use
this is an amazingly easy culture to use and is easily stored. I always have this in my cheese making kit for ease of use when the spirit moves me.
We used to use the chevre starter and that works great. After a year I finally got up the nerve to actually make my own and this item works well and does what you expect. Uses a small amount. Add a drop off rennet and you are good to go. More cost effective for me since I make chevre every week.
I am very happy with the MM 100 culture from New England Cheese Making Supply Co. Makes a lovely cheese.
I just made one of my favorite cheese (Feta) and it turned out great.