M starter mesophillic for camembert, fetta and more

$24.00

M starter mesophillic starter culture

Suitable for Blue Vein, Camembert, Edam, Fetta, Havarti and Quark.

Mesophilic (M starter) is a culture that is used for cheeses made at a medium temperature usually between 30 and 35 degrees. This is the most commonly used starter and makes a variety of cheeses.

Including

  • Soft cheeses
  • Chevre
  • Blue vein
  • Fetta
  • Cottage cheese
  • Farm house cheese
  • Colby
  • Cheddar
  • Camembert
  • Brie, and many others.

Up until the 1880s, the natural souring of the milk or sour whey from the previous day’s cheesemaking was used as a starter. Today, we use blends of freeze-dried lactic bacteria or cultures to ensure we have a consistent product.

Choosing a starter to make your homemade cheese should not be a difficult thing to do, so let’s simplify this. There are two main starters used in cheesemaking: Mesophilic and Thermophilic. We name ours ‘Type M starter’ for Mesophilic and ‘Type T starter’ for Thermophilic.

Having a basic understanding of how and why the cultures work will help you choose what you need. The purpose of the culture is to convert the lactose into lactic acid, to give your cheese its flavour and aroma. The culture puts the bacteria back into the milk that has been removed through pasteurisation. The culture will aid in preserving the cheese. The type M starter culture is used in cheese that is made at lower temperatures. Type M starter is the most commonly used starter and is used to make camembert, feta, chèvre, blue vein, farmer house cheddar, cheddar, brie, quark, and many others.

Milk is a perfect medium for both good and bad bacteria to grow. The starter culture inoculates the milk with the good type of bacteria which multiply by consuming the lactose in the milk. This raises the acidity and once the good bacteria have taken hold in the milk, they help prevent the bad bacteria from gaining a foothold. Although the good bacteria from your M or T starter helps prevent any bad bacteria from appearing in your cheese, you still need to be vigilant about having a clean work area and utensils.

We use a CHR Hansens Mesophilic starter, they have been making starter cultures for the cheesemaking industry since 1843 a true testament of time and quality product.

Mesophilic Culture = Type M Starter(Lactococcus Lactis ssp cremoris)

 

 

Description

M starter mesophillic starter culture

Suitable for Blue Vein, Camembert, Edam, Fetta, Havarti and Quark.

Mesophilic (M starter) is a culture that is used for cheeses made at a medium temperature usually between 30 and 35 degrees. This is the most commonly used starter and makes a variety of cheeses.

Including

  • Soft cheeses
  • Chevre
  • Blue vein
  • Fetta
  • Cottage cheese
  • Farm house cheese
  • Colby
  • Cheddar
  • Camembert
  • Brie, and many others.

Up until the 1880s, the natural souring of the milk or sour whey from the previous day’s cheesemaking was used as a starter. Today, we use blends of freeze-dried lactic bacteria or cultures to ensure we have a consistent product.

Choosing a starter to make your homemade cheese should not be a difficult thing to do, so let’s simplify this. There are two main starters used in cheesemaking: Mesophilic and Thermophilic. We name ours ‘Type M starter’ for Mesophilic and ‘Type T starter’ for Thermophilic.

Having a basic understanding of how and why the cultures work will help you choose what you need. The purpose of the culture is to convert the lactose into lactic acid, to give your cheese its flavour and aroma. The culture puts the bacteria back into the milk that has been removed through pasteurisation. The culture will aid in preserving the cheese. The type M starter culture is used in cheese that is made at lower temperatures. Type M starter is the most commonly used starter and is used to make camembert, feta, chèvre, blue vein, farmer house cheddar, cheddar, brie, quark, and many others.

Milk is a perfect medium for both good and bad bacteria to grow. The starter culture inoculates the milk with the good type of bacteria which multiply by consuming the lactose in the milk. This raises the acidity and once the good bacteria have taken hold in the milk, they help prevent the bad bacteria from gaining a foothold. Although the good bacteria from your M or T starter helps prevent any bad bacteria from appearing in your cheese, you still need to be vigilant about having a clean work area and utensils.

We use a CHR Hansens Mesophilic starter, they have been making starter cultures for the cheesemaking industry since 1843 a true testament of time and quality product.

Mesophilic Culture = Type M Starter(Lactococcus Lactis ssp cremoris)

 

 

Additional information

Weight 18 g
Dimensions 13 × 9 × 1 cm