RA 21 is a rapid-acidifying mesophilic/thermophilic blend for semi-hard, semi-soft and fresh cheeses including cheddar, Colby, feta, and chevre. This culture is a popular choice for fresh "squeaky" curd production due to its salt sensitivity. It produces a slightly different flavor than the MA 11, another culture blend used for cheddar. RA 21 can be used as direct substitute for RA 22, RA 24, and RA 26.
Contains: Lactococcus lactis subsp. lactis, Lactococcus cremoris subsp. cremoris (formerly: Lactococcus lactis subsp. cremoris), Streptococcus salivarius subsp. thermophilus (formerly: Streptococcus thermophilus), sucrose, maltodextrins
Primary Applications: Cheddar, semi-hard cheeses
Storage Conditions: Store in the freezer
Usage Info: 1/4 tsp. per 2 gallons milk
