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.
- Q & A
- Related Recipes
- Jack cheese
- Double Brie
- cheese &
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.
Good basic culture
Does what it says on the package! With this basic starter you're free to add adjunct cultures or lipase to take the flavor in different directions. A no-frills starter that does exactly what it's supposed to.
Shipping was very quick and I have made several cheeses with this culture and they have all turned out nicely.
Been using for 15+ years now!
I've been using this as one of my all-purpose cultures for many goat milk cheeses I use it in my business, and am quite happy with how well it works, even being shipped to New Zealand!