Mesophilic Starter Culture
Mesophilic Starter Culture
Description
This Mesophilic culture is used in making a variety of hard, moderate temperature cheese including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.
Five individual packets are included, for easy use. Simply add one packet directly to heated milk to begin the cheese making process. This culture is great for beginner and advanced cheese makers alike.
Details
Ingredients
- Lactose
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
Storage
Store in the freezer for up to 2 years
Yield
Each of the five packets will set up to 2 gallons of milk
Brand
New England Cheesemaking Supply Company
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
Add 1 packet to your milk at proper temperature when recipe calls for adding starter culture.
Cheese Making Bundle
Mesophilic Starter Culture
Item# C101
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Good for so many cheeses
I use this culture the most for the cheeses I make. Feta and brie mostly. I never have a problem with it and it gives the final cheeses a good creamy texture. If you don't have the exact mesophilic culture the recipe calls for, this is one you can use. I find it to be pretty universal for a lot of my cheeses.
Mesophilic Starter Culture
This is a wonderful product. Very consistent everytime I use it, I love our Feta cheese and so does everyone else, I can’t keep enough around everyone eats it so fast.
Works Great
Always gives good results!
Making Great Cheese with this one
Making Goat Milk Cheese Colby and it is wonderful. Only takes 1/2 a package for each 2 gallon batch.
A Staple to have on hand
I keep an extra pack on hand. Many recipes use this. I am a beginner and making the hard cheese so haven't been able to taste test it yet and I haven't off recipes. But I believe it works well.