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MA Series (MA 11)

MA culture is the basic mesophilic lactic acid culture. It is the most common culture type for making cheddar, colby, Monterey jack and cottage cheese. We recommend MA as a general-use culture to make medium to hard cheeses with all kinds of milk. This blend does NOT contain a gas-producing bacteria (unlike MM culture, another popular mesophilic lactic acid culture blend). 

Contains: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, sucrose, maltodextrins

Primary Applications: Cheddar, Colby, Monterey Jack, Cottage Cheese

Allergens (US): NONE

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

NOTE: The MA series of cultures (MA 11, MA 14, MA 16, MA 19) are known as a bacteriophage rotation and are interchangeable. Depending on stock levels, substitutions may be made depending on availability.

SKU CH-3052-DN
Weight 0.60 oz
Starting at: $11.95
Choose a Size
Usage Rate Hobby Level  1/8 tsp. per up to 2 gallons, 1/4 tsp. per 3-5 gallons
  • From IG at 03/31/2016 11:27 AM
    Do you have Kosher certificate? Also does the picture correspond to larger or smaller size package?
    We can email you the kosher certificate. The picture corresponds with the small size package, 50 DCU, the Large is a 125 DCU.
    Let us know if you have anymore questions.
    GetCulture Satff
  • From andreas at 02/24/2015 1:30 AM
    When using for cream cheese, what is the ideal incubation temperature?
    The ideal incubation temperature is 75* F. For a more in-depth answer see the Cream Cheese Recipe under our Resources tab.
    Or here is a link that will take you right to the Recipe
    Hope this Helps!
    Thanks for your question.
    -GetCulture Support
  • From Erik Jorgensen at 08/02/2014 10:52 PM
    Are these cultures shipped in refrigerated or via cold storage?
    Hi Erik,
    All of our products are shipped at ambient temperatures. We feel they are safe for up to 5 to 7 days. That is why we normally ship via Priority Mail with the United States Postal Service.
    GetCulture, Inc.
  • From Jodi at 06/12/2014 11:06 PM
    is this the best culture to use for making fresh curds with goat milk?
    Hi Jodi,
    It is a matter of personal preference to some degree, but I personally would probably opt for the Flora Danica or MM series for your purpose (more buttery notes than the MA series). They will all work well, but there will be differences in the final flavor -- you might want to experiment with your milk to see which you prefer.
    Hope this helps!
    GetCulture Support
  • From Susan at 05/29/2013 6:36 AM
    Is this considered a direct set culture?
    Hello Sue,
    Yes, all of our freeze-dried culture and culture blends are direct-set.
    GetCulture Support
  • From Meg at 04/05/2013 3:38 AM
    How many batches of cheese can you make with one of these packets?
    Hi Meg,
    The number of batches will vary significantly depending on the type of cheese you are making using this culture, as well as your batch size, and even sometimes the milk being used. However, as a starting point for your reference, for most American-style cheeses (semi hard cheeses such as cheddar), a 50 DCU packet (Small) will contain enough culture to make approx 20 batches in the 2-3 gallon range. The Large packet (125 DCU) will do about 45-50 batches. Please note that this is assuming proper care of the cultures between uses: ensure that the cultures are protected from other bacteria (for example, never insert non-sanitized utensils into the original packet); guard against moisture and oxygen (fold packet and seal tightly within a freezer bag or sanitized glass jar with a tightly sealing lid), and always keep cultures in the freezer. For best results, be sure to shake the packet well before each use. I hope this answers your question!
    GetCulture Support

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