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Wasn't sure how/where to post this. Been researching for a while and found I need to ask real people.

It is my intention to make a butterkase this weekend based entirely upon the recipe posted by the gentle folks over at cheesemaking.com. The recipe calls for a buttermilk mesophilic, but I don't have one. I have what they call MM-100 which includes all the cultures of their buttermilk culture lacking only the LMC. How important is it? Can I still make a butterkase?

LL, LLC, LLD are the cultures included in their MM-100. In case that's a thing.

I've seen a half dozen recipes for butterkase that involve a whole fat stack of things I've never experienced nor heard of, so I'm kinda hoping.