MM 100 Mesophilic Starter Culture $14.95
MM 100 Mesophilic starter culture can be used to make a variety of semi ripened and fresh cheese including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre.
This culture will create a nicely pronounced buttery like flavor and a somewhat more open texture. It contains the same two primary cultures found in MA011 with the addition of diacetylactis, which produces the CO2 and buttery like flavor/aroma.
Because of the added C02, cheese made with this culture will be somewhat more open in texture. In a cheese such as Gouda or Edam, this can provide the typical small round holes.
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis 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
|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
- starter culture
Versatile culture of cheese making
The MM100 has appeared in many types of cheese making. It is very easy to handle and you can enjoy making cheese easily and safely. There are no sites in Japan that sell ingredients for personal cheese making, so it's great to meet Cheese Making.
Very good experience on ordering from cheesemaking. Very fast and accurate order. Products of very high quality. I will be ordering again.
Product is great and it works every time I use it. Give the cheese a great flavor!
Making the best Feta EVER!
This mesophilic starter has upped my success with feta cheese to the stratosphere!
I have been making raw goat milk Chevre for a few years and always use this culture. Because it makes such great tasting cheese, even those who have been "turned off" by goat cheese off flavors in the past absolutely love my cheese.