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From Wisconsin - America's Dairyland
"Blessed are the cheesemakers" ~ Monty Python
Mesophilic Starter Series MM100-101
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
- (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
- (freeze-dried direct set/DVI-Direct Vat Innoculation)
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).
Shipping included within the 50 United States and Canada.
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Turned out great
Posted by Unknown on 3rd Apr 2015
Used this for my first attempt at making goat cheese. Turned out great, good flavor, great texture
Merci beaucoup- Superb ferment!
Posted by Leif on 16th Feb 2015
Have used it for Quark and Fromage Blanc using local Malagasy Cow milk, which can be variable, without issue. Excellent customer service, large packet size and price and free shipping is a real bonus. Thanks. LD
Makes the best cottage cheese
Posted by Faye Fritz on 30th Jan 2015
Mesophilic starter MM100-101 I use to make cottage cheese and queso blanco and will be making much more as everyone has said how good it is.
never lets me down.
Posted by Barb on 1st Dec 2014
I have a family cow and when she is in milk I make a lot of cheese. this is the only culture I ever use and it has never let me down not even once!
I love dealing with the folks at The Cheesemaker, the service is always friendly and fast!
Posted by Yvonne on 3rd Sep 2014
Great starter - Great Price! Thanks
The Good Stuff
Posted by Unknown on 8th Aug 2014
I've tried others, and this is the best. Excellent quality, excellent price. Thanks!
easy and tasty
Posted by Barbara on 3rd Jul 2014
With this culture even I can make a great "farmhouse Cheddar". my cow gives more than 3 gallons each day so I make a lot of cheese and I always use this culture.
Makes the best Chevre
Posted by Thomas Luongo on 8th Jan 2014
I have been complimented by so many people about the quality of my chevre that it is nearly embarrassing.
The best ferment I ever had.
Posted by Fernando Romano from Canada on 10th Aug 2013
Time of fermentation just around 2 hours to perfection .