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MD 88 Mesophilic Starter Culture

MD 88 Mesophilic Starter Culture

Regular price $10.95
Regular price $10.95
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4.78 9 reviews


MD 88 Mesophilic starter culture can be used in combination with other mesophilic cultures to enhance the flavor in a variety of fresh and soft ripened cheese including Brie/Camembert, Chevre and Blue.

This culture is not typically used by itself, because it will not produce enough acid during the cheese making process. Instead, it is used to enhance the cheese by providing a buttery flavor and small eyes in cheese such Edam or Havarti.



  • Lactococccus lactis subsp. biovar diacetylactis

Store in the freezer

50 DCU

Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.

Danisco Choozit

Kosher Info
Kosher certificate available upon request


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


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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4.8 Based on 9 Reviews
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Gary I.
United States United States
MD 88

I had some of this starter and didn’t know what to do with it so I added it to my milk when I made cheddar cheese (along with my normal starters). It transformed my cheddar cheese into what people tell me is the best cheese they ever had. I age about 50 - two pound rounds of cheddar each year so this is a big deal in our farmstead.

Ian C.
United States United States
Tasted Great and worked great!

Bought this a couple months ago, used it over winter break! Worked awesome and came out tasting great, can't wait to make more this summer!

Gary I.
United States United States
MD 88 is Great

I have two staple cheddar cheeses I make with my goat milk, one with mesophillic starter and one with mesophillic & thermophilic, both of which I add 1/4 teaspoon of MD 88. Aged for four months produces a fantastic cheese; some people claim to be the best they have ever tasted. MD 88 is a must.

Scott E.
United States United States
It's more buttery than butter (if you choose)

I used this to culture some butter, and it does indeed give a great, larger-than-life buttery flavor! My SO commented that "it smells like movie popcorm butter!" which is quite right. So far, it's made our butter "more buttery than butter," as White Zombie would probably not sing. But it excels at infusing buttery flavors into any cheese, butter, or other dairy product you're making. If you want "buttery," this is it.

New England Cheesemaking Supply Company MD 88 Mesophilic Starter Culture Review
Scott E.
Pure buttah!

I used this along with Aroma B to culture butter, and it produced an abundance of buttery flavor. My SO commented, "It smells like movie theatre popcorn butter!" Just a larger-than-life buttery goodness. I've also added it to cheeses in which I wanted a rich buttery flavor, and it works well there, too. It's not really an acid producer, so you'll want a primary mesophilic (or thermophilic) culture along with it to make cheese. MA11, Kazu, MA400x, ThermB, and Therm C will all fill that role just fine.