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Mesophilic Culture BT 02

$15.97
This new culture, BT02 is similar to MM100-101 yet will produce more gas and more diacetyl aroma.

About This Product

This new culture, BT02 is similar to MM100-101 yet will produce more gas and more diacetyl aroma.  BT02 is a mesophilic culture blend preferred for soft ripened and fresh (unripened) cheeses. May also be used to make semi-hard cheeses, quark and sour cream. Notable gas development and diacetyl aroma. In several different cheese recipes, mesophilic culture is a crucial ingredient. Mozzarella, camembert, brie, chevre, blue, feta and fromage blanc are all cheeses that require the MM100-101 culture. Most of these cheeses are relatively popular cheeses, particularly mozzarella. In fact, mozzarella cheese is one of the best cheeses for beginners to try their hands at. 

Click here to read the acidification  differences between MM100-101 and BT02.

A mesophilic starter culture is a cultured product from a low temperature. Think of yogurt or buttermilk when you think of low-temperature cultured products. When it comes to your culture, you have to be sure that you are getting a good tasting culture. If the culture is off, then your cheese is going to be off too. When you need a mesophilic starter series, this kit has everything that you need to get started on your cheese-making journey. 

There is nothing quite like homemade cheese. If you love store bought, commercial cheese, then you’re going to fall in love with homemade cheese. You can adjust it to your taste and discover that it tastes even better when it is fresh. 

  • (LLC) Lactococcus lactis subsp. Cremoris
  • LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
  • (LL) Lactococcus lactis subsp. lactis
  •  (freeze-dried direct set/DVI-Direct Vat Inoculation)
This Mesophilic starter culture can be used as the culture to make homemade Camembert, Brie, blue cheese, mozzarella, Chevre, feta, Fromage Blanc and other cheeses. 

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 is technically considered vegan.
Refer to Spec Sheet for usage rates. 

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). 

Kosher Certified.

Spec Sheet 

Shipping included within the USA.  International shipping available.