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MD 89

Adjunct culture used in combination with other mesophilic starter cultures to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie, Camembert, Chevre, Blue and Cream Cheese. Although it is a good acid producer, MD 89 is not typically used alone. This culture is used to enhance flavor (buttery notes) and produce some small eyes in cheese such as Edam or Havarti, as it produces an appreciable amount of CO2 gas. Primary recommended use is as a flavor enhancer.

ContainsLactococcus lactis subsp. biovar. diacetylactis, sucrose, maltodextrins

Primary Applications: As a flavor enhancer used in addition to other starter cultures in cheeses such as Brie, Camembert, Chevre, Blue, Cream Cheese, Cultured Butter

Allergens (US): NONE

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

SKU CH-3075-DN
Weight 0.60 oz
Starting at: $9.95
Usage Rate Hobby Level  1/8 tsp. per 2 -4 gallons
  • From Genevieve at 07/03/2015 12:01 PM
    How much would I add to your fresh chèvre recipe
    We don't suggest using the MD89 alone. It is an adjunct culture and works best when used with a starter culture.
    So if you are following our recipe for Chèvre and you are using 2 gallons of milk and 1/4 tsp starter culture (MM100), then you can add 1/16 tsp of the MD89. You could even add up to an 1/8 tsp if you want more of that buttery flavor.
    GetCulture Staff

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Customer Reviews

  • Author: Marc
    I use it when I make cheddar for cheese curds. It adds a soft buttery type flavor to the curds

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