LH 100 Thermophilic Starter Culture
LH 100 Thermophilc starter culture begins working after pressing and cooling of the cheese. This culture is a major factor in the flavor of mountain style cheese, such as Asiago, Beaufort, and Gruyere.
The primary role of the culture is to break down protein (Proteolysis) in the later stages of aging. This is important for the development of the finished cheese body characteristics and the formation of flavor.
- Lactobacillus helveticus
- Lactobacillus lactis
Store in the freezer
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.
Kosher certificate available upon request
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Use approximately 1/2 tsp for 6-12 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
Reduce culture amount by 25-50% when using raw milk.
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- starter culture
Makes an easy Asiago Cheese, Excellent Value!
Following the Asiago recipe on this site, this was one of the easiest cheeses I've ever made. Since you only use a tiny amount, you get enough of the LH100 culture to make a years of Asiago; which happens to be one of my favorite cheeses. Excellent Value!
Very nice culture
It’s a very good culture
Mountain Style Tomme is on it’s whey!
When I saw the recipe for the mountain style Tomme, I just knew I had to make it. The required cultures followed the recipe and in a blink of an eye, my project had a head start. Within a week I received my cultures in Canada. Received notification of sent cultures which was helpful so that I could monitor the mail and freeze my cultures right ah-whey (I just can’t resist!). Here they are, my LH 100 and Mycodore at work as I already had MA 4002 in the freezer. It’s going to be a cheesy weekend!
LH 100 Thermophilic culture
so far so good; lets see how it turns out
I can say this product is great, but I can’t pronounce it.