Happy Cheese Makers Since 1978
Price: $11.00
In Stock

    Availability: In Stock
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    Used in making a variety of semi-soft and fresh cheeses including Cheddar, Colby, Monterrey Jack, Feta and Chevre.

    CULTURE INCLUDES: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris

    YIELD: Will set up to 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use and 8-10 gallon batches for home use.

    DIRECTIONS: 1/2 teaspoon will set approximately 6-12 gallons. When using raw milk, reduce amount of culture used by 25-50%. This is to be used as a guide since setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.

    STORAGE: Store in the freezer. Culture will last up to one year if stored properly.

    NOTE: This product is Certified Kosher OU

    CLICK HERE to view a copy of the kosher certification of this product.

    Q. I am needing to know the volume of starter in each packet of MA11. Can you tell me? I have the Choozit Culture which I believe is the same, am wanting to buy more cultures from you for more cheeses, but need to use this up first. Can you help? Your how-to's are excellent, btw, and I also have the book which is encouraging and helpful. Looking forward to more cheeses!

    A. The MA011 contains 8.8 grams for the 50DCU pack. This makes it about .176 gms per 1 DCU. The DCU is Choozit way of measuring the culture strength. The actual amount of culture will vary from batch to batch because they are actually packed according to their tested activity and not by volume.

    This is the mesophilic culture to use when you want a clean cheese flavor and a very close curd texture.

    These mesophilic cultures will provide the essential acidity without gas production, sometimes referred to as homofermentive.

    These are two primary lactic acid producing bacteria used for cheese making
    They are Homofermentive bacteria, primarily used for producing lactic acid.
    Temp growth range is 10° - 42°C (50°- 102° F.)
    with an Optimum growth rate = 25° - 30°C (77°- 88° F.)
    Cremoris is more salt sensitive [<4%] and more temperature sensitive [<40°C/102°F]

    We recommend using our Mini Measuring Spoon Set to help in adding the correct amount of starter culture.





    Description of Components 

     X Wheat  
       X Other Cereals containing gluten  
       X Crustaceans   
       X Eggs  
       X Fish  
       X Peanuts   


       X Milk (including lactose) used as fermentation nutrient*
       X Nuts  
       X Celery  
       X Mustard  
       X Sesame Seeds  
       X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
       X Lupin  
       X Molluscs  

    * used as fermentation nutrient. Danisco has determined that fermentation nutrients are outside the scope of US and EU food allergen labeling requirements.

    Overall Customer Rating of 1 Reviews:
    Strang, Ok

    Great Product!

    • Many batches from 1 package!
    • None found so far
    I am new to cheese making and this was the first starter I started with. It is easy to use, easy to measure and store. I have made several types of cheeses with this and they come out right every time. Adjust to taste with a little adjustment. I use fresh milk and 3/8th teaspoon to 5 gallons. VERY EASY TO USE!!! And not overpowering at all!!