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).

    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)
       X Nuts  
       X Celery  
       X Mustard  
       X Sesame Seeds  
       X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
       X Lupin  
       X Molluscs  


    Overall Customer Rating of 1 Reviews:
    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