Happy Cheese Makers Since 1978
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    This is what is commonly referred to as the 'Farmstead culture.' It is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 011 to develop the primary acidity. It also contains a S.thermophilis which will serve as a ripening culture a bit later in the process. The Mesophilic cultures will produce the acidity during the first part of the process.Then, after the cheese is salted and in the cave, the Thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components.

    This is a great choice for any of the cheeses made with MA011 but the added thermophilis will aid in the ripening process.

    CULTURE CONTAINS: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Streptococcus thermophilus

    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.

    This culture is kosher (circle U).

    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)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphits (> 10 mg/kg)
    X Lupin
    X Molluscs
    Based on 5 Reviews
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    From: Northern Idaho

    I have been purchasing your products for several years now and thoroughly enjoy your company. Your cheese cultures are great ( even past their expiration date) as are all your products. I have been making some wonderful fresh Jack cheese lately. We don't age it as it's gone in days. I especially love your recipes as they challenge my skill level and peak my interest to try new cheeses. The Dry Pepper, Coffee, Chocolate Jack cheese is a real hit aged 4 months. Now I need to make more!Thank you for all that you do.

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    • The culture mixes very easily with milk.
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    From: Colorado

    Makes Great Cheese

    I have only been making cheese for about a year, but in that time I have used this culture for Ibores twice, Feta, and Cheddar Curds twice. Every Time the cheese has come out tasting great. I do find that the longer it goes the better it seems to taste. Always be patient.

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    From:

    I love this culture. It is easy to use with consistently good results. I have used this extensively for Spanish style cheeses such as Manchego, Iberico and Ibores. I have also used this for many Tomme type and farmstead cheeses as well as baby swiss. The addition of the thermophilic culture is especially nice when aging.






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    From:

    Very tasty :-)

    I have used this in three types of cheese, and it was wonderful in all of them!! Plus the whey left over from my cheese making made the best pizza crust in the world!

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    From: Spring, TX

    Cheese Cultures

    I'm in my 3rd year of cheesemaking now and making new types of cheeses. The variety of cultures you have has peaked my interest even more. The education I'm getting through the info available at your website has me taking on more complicated recipes and techniques. Thank You