RA Series (RA 21)

Mesophilic blend often used for cheddar. Produces a slightly different flavor than the MA series, another culture blend used for cheddar.

ContainsLactococcus lactis subsp. lactisLactococcus lactis subsp. cremoris, Streptococcus thermophilus, sucrose, maltodextrins

Primary Applications: Cheddar, semi-hard cheeses

Allergens (US): MILK

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

NOTE: The RA series of cultures (RA 21 and RA 22) are known as a bacteriophage rotation and are interchangeable. Depending on stock levels, substitutions may be made depending on availability.

 

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$21.95
Qty
  • Description

    Mesophilic blend often used for cheddar. Produces a slightly different flavor than the MA series, another culture blend used for cheddar.

    ContainsLactococcus lactis subsp. lactisLactococcus lactis subsp. cremoris, Streptococcus thermophilus, sucrose, maltodextrins

    Primary Applications: Cheddar, semi-hard cheeses

    Allergens (US): MILK

    GMO Status: non-GMO

    Kosher Status: Kosher Dairy, certificate available

    NOTE: The RA series of cultures (RA 21 and RA 22) are known as a bacteriophage rotation and are interchangeable. Depending on stock levels, substitutions may be made depending on availability.

     

  • Usage Info
    1/4 tsp. per 2 gallons milk
  • Customer Questions
    • From Laura at 03/09/2015 7:31 AM
      What is the typical shelf life of the culture?
      The typical shelf life of most freeze dried cultures is 2 years if kept in the freezer or 6 months if kept in the fridge. But our cultures have been known to last much longer if moisture is kept out.
      Hope this helps.
      GetCulture Support

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    • Author: LeAnn Harner
      This is a wonderful culture. I like blending it with the TA61 culture to make my version of farmer cheese with fresh goat's milk. Women seem to especially love this version of farmer cheese.

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