About This Product
Mesophilic Starter MA11
Acidify your milk to make your own Camembert, Brie, Colby, Cheddar & Monterey Jack)
This culture will add a milder flavor to your Camembert or Brie.
Includes:
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
(freeze-dried direct set/DVI-Direct Vat Inoculation)
Usage:
Use 1/8 tsp. per 1 gallon(3.7liters)
1/4 tsp. per 2-5 gallons(7.5-18.9 liters)
1/2 tsp. per 5-10 gallons(18.9-38 liters)
The 50D packet will allow for about 20 4-5 gallon batches (of Dairy Cow Milk)
Kosher Certified. Vegan Use Disclaimer: This product is produced using lactose as a fermentation nutrient. This means that during the fermentation part of the production process, any lactose is fermented out and is NOT present in the final product. If you’re a commercial vegan cheese producer, this may still not meet your quality control.
For home vegan cheese makers, this product has no lactose in it and can be used for Vegan/ Plant / Nut based cheese fermentation.
Shipping included within the USA. International shipping available.