Mesophilic Culture MA11-14-16-19

$15.97
Make your own homemade camembert or brie cheese. This mesophilic starter is used to acidify milk and add flavor to camembert and brie cheeses.
Mesophilic Culture Starter Series MA11-14-16-19

About This Product

Mesophilic Starter Series MA11-14-16-19**

Acidify your milk to make your own Camembert and Brie cheese. Can also make cheddar, colby, montery jack, blue cheese, feta, chevre and other cheeses. 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 125 dose packet will acidify approximately 370 gal. (1400 liters of milk).

Kosher Certified.

Spec Sheet for 11,14,16,19

 

Shipping included within the USA. International shipping available.

What Our Customers Say

  • 5
    great vegan

    Posted by m9898 on 22nd Jul 2019

    great for vegan cheese and fast shipping

  • 5
    Mesophilic MA 11

    Posted by Deb on 21st May 2018

    I asked Steve what the best all purpose Mesophilic culture to get. I used to use the re-culturable meso. So far has worked GREAT. Will buy again when I run out!

  • 5
    Good

    Posted by Paul Evans on 29th Jun 2017

    Everything is good fast shipping packing good

  • 5
    Thank you.

    Posted by Unknown on 15th Jun 2015

    Hello Steve - To review the starters they are fine (so far I have only used one of them). What I really want to say is that your service has amazing delivery speed! I just ordered and bingo it was there on Monday! I live in a rural area on the north CA coast so I think you have secret elves who do magic delivery tricks! Thanks as always - Cheers to you and your family. Judy C.

  • 5
    If you only use one mesophilic culture, this is the one to keep handy!

    Posted by Peggy Ployhar on 12th Jan 2015

    I am a former hobby farmer turned cheese making instructor, home cheese hobbyist & blogger, and cheese artisan at a local raw dairy. This is the culture I use to make the majority of my recipes (at home and at the dairy) that call for a mesophilic culture and my cheeses always turn out with rave results. I recommend this culture the most because of its versatility and flavor.

  • 5
    So versitile!

    Posted by Lynda on 3rd Jun 2014

    This particular culture is great to have around. It can be used for so many cheese types.