MD 88 Mesophilic Starter Culture $11.95
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
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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.
- Q & A
- Related Recipes
- cheddar cheese
- acid producer
I bought some of this by mistake and one day decided to add it to my cheddar recipe. I age my cheddar for about 9 months (I have a large cheese cave) so it took awhile for the results, which were unbelievable. I make my cheddar cheese with three different starters with MD 88 being one of them.
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.
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!
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.
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.