Happy Cheese Makers Since 1978
$11.00
$11.00
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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.

    Yes

    No

    Allergens

    Description of Components

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

    Soybeans

    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.

    Based on 9 Reviews
    Rating:

    Pros:
    • Quality
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    From: Oklahoma

    Wonderfully flavored versatile culture

    Rating:

    Pros:
    • Quality
    • Price
    • Excellent product
    Cons:
    From: Sandisfield MA

    Excellent products!

    We used this and absolutely LOVED our cheese, thank you Happy Cheeze Makers!

    Connie

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    From: Crab Orchard, KY

    Super easy and convenient!

    I love this culture. It is sooo easy and convenient to use. I haven't been able to commit to a mother culture, so this fits our cheese making ventures perfectly. When the milk runs short, this culture stores in the freezer for a very long time, and when we are flowing in milk, we can get numerous cheeses from one packet.

    Rating:

    Pros:
    • best price
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    From: Fayetteville, AR

    Great product, good price

    This large pack meso starter is cost effective for larger batch cheesemaking and has a long shelf-life.

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    From: new york

    great for making wonderful soft goat cheese.

    never fails and lasts forever in the freezer.

    Rating:

    Pros:
    • price and quality
    Cons:
    • n/a
    From: New Richmond, OH

    Works Great every time!

    I use this to make goat's milk cheese. The cheese turns out wonderfully and * always get fabulous reviews from friends and family!! Great stuff!!


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    From:

    I used this when making cows milk feta and it always comes out great! Not sheep's milk, but still better then from the store.

    Rating:

    Pros:
    • flavor
    Cons:
    From: Carbondale, IL

    Happy with this culture

    I used this culture the first time I made cheese and was very happy with it. Have used other cultures but always have this one on hand. I make a small wheel of cheddar with this product using one gallon of raw milk once or twice a month with the temperature kept lower than 100 degrees.

    Rating:

    Pros:
    • Many batches from 1 package!
    Cons:
    • None found so far
    From: Strang, Ok

    Great Product!

    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!!