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Mesophilic Culture x 1

(5 customer reviews)

*** Please view MA400, product code 0022, as an alternative when out of stock ***

This general purpose mesophilic starter is great for making smaller batches of moderate, temperature loving, hard and soft cheeses, complimenting the recipes in Ricki Carrol’s book, ‘Home Cheese Making’  calling for a mesophilic starter. Directions: Add 1 sachet directly to your milk at the correct temperature or when the recipe states. Each sachet may be used with up to 8ltrs of milk. Store sachets in freezer between batches.

Contents:- Lactose, S.Lactis, S.Cremoris


Product ID: 0023


Mesophilic Culture

All the cultures are sold in single sachets, unless stated otherwise.

Cheese cultures are used to make and ripen cheese, yogurt and Kefir. Culture is also just another name for groups of beneficial bacteria, naturally living in raw milk.

Adult humans actually have trillions of friendly bacteria swimming around in their gut.

The definition of ‘Bacteria’. Small single-celled organisms, found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure.

Which brings me nicely onto the difference between Mesophilic and Thermophilic cultures.

This is a general purpose Mesophilic Culture. When your cheese making recipe requires low-temperature preparation, a Mesophilic culture should be used. Works best with temperatures around 32c – 90f. Suitable for most soft and hard cheeses.

Thermophilic cultures, on the other hand, require heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss cheese, Parmesan, Mozzarella …..

These cultures are essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid.

However, a cultures job doesn’t end with the initial fermentation process. They are also responsible for the way your cheese will taste at the end of the maturing or aging stage.

We stock a wide variety to suit the home and small scale cheese maker. Including white, blue and red mould producing cultures.

Recipes often use the terms ‘Mesophilic’ and ‘Thermophilic’ so we have included this classification in our descriptions to make choosing the right culture easier.

The worst thing that can happen is moisture gets into the sachet and sticks the granules together. Please ensure sachets are sealed completely between batches.

Allergens & Usage

Download Information Sheet >

Kosher Certificate

5 reviews for Mesophilic Culture x 1

  1. Kate Down

    Having smaller sachets has really helped me cos I’m only using 2ltrs of milk for each batch. Works brilliantly!

  2. Belinda Allen

    Brilliant, fool proof but out of stock. When will there be more?

  3. Simon Gascoigne

    Since I found this in separate sachets it is perfect for my use as I only use 2ltrs of milk at a time and it makes a perfect cream cheese.

  4. Simon Gascoigne

    The smaller sachets make things much easier since I only use 2ltrs of milk at any one time, it also gives a super flavour to cream cheese.

  5. Frank Pottle

    Smaller sachets really do help the home cheese maker. Even with Heston Blumenthall’s ultra-accurate scales, trying to measure out 1/8 of a packet is a nightmare – this way is much, much easier!

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