Language
- Description
MM culture is a mesophilic culture blend preferred for soft ripened, and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. Used with cheeses where buttery flavor (diacetyl) is desired and a minor amount of CO2 production (causing air bubbles in cheese) is not an issue.
Small (50 DCU) contains approx. 6 tsp culture for about (25) 3-gallon batches of most common cheese types. Consult your recipe for exact usage rates.
Large (125 DCU) contains approx. 15 tsp culture for about (60) 3-gallon batches of most common cheese types. Consult your recipe for exact usage rates.
Contains: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar. diacetylactis, sucrose, maltodextrins
Primary Applications: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles.
Allergens (US): MILK/p>
GMO Status: non-GMO
Kosher Status: Kosher Dairy, certificate available
NOTE: The MM series of cultures (MM 100 and MM 101) are known as a bacteriophage rotation and are interchangeable. Depending on stock levels, substitutions may be made depending on availability.
- Usage Info
1/8 tsp. per 1-2 gallons milk, 1/4 tsp. per 3-5 gallons milk
- Customer Questions
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From ANNE E STUTLER at 04/21/2020 2:38 PMIs this shipped frozen? Know nothing about cheese making and would like to surprise a friend. She hasn't made feta in years and I have finally found a source for goat's milk.Hi Anne,
You are a great friend!
Our products are shipped quickly in ambient temperatures (no ice packs unless requested). We watch the weather nationwide in cases of extreme situations. We've found (with testing) that the products do not suffer and this method helps keep shipping costs reasonable. More information on this topic can be found here: https://www.getculture.com/FAQs.html#shipping
GetCulture Staff -
From Karen at 07/24/2016 2:23 PMWith regards to shipping; with it being summer it's very hot right now. Will the culture die sitting in a mailbox on a 95-100 degree day until I get home from work and get it out? This could be several hours. What kind of packaging are the cultures shipped in?
Thank you,
KarenHi Karen,
We feel comfortable shipping our freeze-dried cultures in a regular box throughout the year. We recommend shipping via USPS Priority Mail because of the perishable nature of our product. Their expected transit time is 2-3 days and we try not to ship over the weekend which could delay transit times.
Sitting in your mailbox for a few hours isn't a big deal, but over a day would be cause for concern. We do send shipping notification through email for you to be able to keep track of when your package will arrive.
Thanks!
GetCulture Support -
From Ruth Mitchell at 11/29/2015 5:52 PMHi - I must transport the culture from the US to a Caribbean island -the flight is several hrs-I check a bag w the unopened culture in a thermos bag w several cold packs. And then it gets returned to a freezer. . .do you think it will still be 'good'?
thanks,
RuthHello Ruth,
As long as you keep the culture in the freezer once you receive it from us it should be just fine out of the freezer (for transportation) for 3-5 days. There is no need for ice packs.
The freeze dried cultures we sell will travel just fine in ambient temperatures (60-90 degrees F) for about four to five days – however five days is pushing it if it’s very hot outside. So there isn't really a need for ice packs.
Hope this helps.
GetCulture Staff -
From Deb Baxter at 07/24/2015 9:58 PMI'm looking to make a non dairy cheese. Is this culture blend in a lactose medium? Or is the medium considered non dairy?Deb,
The basic answer to your question is Yes, the MM Series Culture does contain lactose.
Most of our cultures are grown on a dairy component, usually Lactose, but the lactose is consumed in the fermentation process.
95% of Freeze Dried Starter Cultures will be grown up on a dairy medium. I know we have some molds and surface ripening cultures that do not contain dairy (lactose) but you would still need a starter culture. We do have a non-dairy yogurt starter culture...
The book, The Art of Natural Cheesemaking, by David Asher might be worth looking into. He 'makes' a lot of his own cultures.
Good Luck!
GetCulture Staff -
From Practical Girl at 04/27/2015 10:42 PMIs this a direct set culture or a reculterable culture?Hello,
The MM Series is a Direct Set Culture also refereed to as a (DVI) Direct Vat Inoculation.
The MM may reculture but it was not designed for reculturing. We don't suggest using a 'mother culture' since it can through of the bacteria ratios giving you inconsistent results.
Hope this Helps
GetCulture Support -
From Emily at 01/31/2015 2:58 AMHow long is the shelf life for these in an opened vs. unopened package?
Thank you!Emily,
The MM culture will last about 2-3 years in the freezer unopened. Or about 2 years opened.
Hope this helps.
-GetCulture Support -
From Gunilla at 11/09/2013 4:26 PMWould this culture be suitable for use in making queso fresco?Hello,
Yes, the MM culture works very well for queso fresco. In fact, this is the culture we use in our queso fresco classes!
Thanks,
GetCulture Support -
From Deborah Rhodes at 05/22/2013 12:42 AMIs this culture from France (is it French) thanks and will you post to New ZealandHello Deborah,
The MM Series' country of origin is France. I'm sorry, at this time we do not ship internationally.
Thanks,
GetCulture Support
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- Reviews
Product rating - Click stars below to rate product.
Customer Reviews
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Author: Kristin
I love MM for cottage cheese, butter, & cream cheeses as well as soft mold ripened cheeses. It is a rich, "buttery" flavored culture. -
Author: Cara
I have used this culture for several years now to make fromage blanc/chevre (from goat's milk). It tastes delicious and keeps a long time in cold storage. -
Author: Staci
I love the MM for Feta. I know there are other cultures that are more 'meant' for feta but the MM is a great deal for how much culture I get. I do add the Lipase powder to my feta though but mainly because I love that pleasantly biting, goaty taste. -
Author: Anna
I'm glad to read the good reviews for using MM for chevre, cottage and feta. I just received my package (after a week delay because the address was two numbers off!) and am really looking foward to using the culture for the first time. The shipping was fast once they got it going. -
Author: LeAnn Harner
I love, love, love this culture for use with my fresh goat's milk. I use this for cheddar (Men especially love cheese with this culture.), beer cheddar, smoky cheddar, gouda, chevre, and cottage cheese.
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Author: Kristin
- Recipes
