MD 88 Mesophilic Starter Culture
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
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
|Yes||No||Allergens||Description Of Components|
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.
- Q & A
- Related Recipes
- acid producer
- Aroma B
- Therm C
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.
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.
I have been using this for the past year in my cheesemaking and am very pleased with the results. It is a very consistent product and keeps very well.
I don't make Gouda without this. I add it to the MA11 for Havarti and Gouda and it makes a wonderful, buttery cheese.