Your Cart
LH 100 Thermophilic Starter Culture

LH 100 Thermophilic Starter Culture

Regular price $22.95
SKU: LH100
3
Regular price $22.95
  • Select TitleDefault Title
Add to Wishlist

3

Description

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.

Details

Ingredients

  • Lactobacillus helveticus
  • Lactobacillus lactis

Storage
Store in the freezer

Size
50 DCU

Yield
Inoculates approximately 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use, or 8-10 gallon batches for home use.

Brand
Danisco Choozit

Kosher Info
Kosher certificate available upon request

Allergens

Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites

Directions

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.

Cheese Making Bundle

LH 100 Thermophilic Starter Culture

Item# LH100

Add to Wishlist
Add to Wishlist
Add to Wishlist
  • Reviews
  • Q & A
  • Related Recipes
4.33

Customer Reviews

Based on 3 reviews
5 Star
67% 
2
4 Star
0% 
0
3 Star
33% 
1
2 Star
0% 
0
1 Star
0% 
0
Write a Review Ask a Question
  • Reviews
  • Questions

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

JD
08/13/2018
Jan Daum

Asiago is delightful

I have been making goat milk cheeses for just a couple of years, using cultures from New England Cheesemaking. I have made cheddars, blues, camembert, tommes, swiss and more. All are great. The two most universally enjoyed are Edam and Asiago. When I have tastings, people always love the asiago. If you get this culture just to make asiago, you will not regret it. It is wonderful when young, and when I manage to keep some back to age it longer, it just keeps getting better.

S
01/19/2018
Sher

This description needs fixed.

Most of the culture descriptions tell what cheeses the culture is used for. This one DOES NOT. However, it goes on in the first paragraph to say "a major factor in the flavor of these mountain style cheeses." What mountain cheeses? No cheeses are listed. At $23 a pack and very little info, I will not buy.

H
02/29/2016
HHB

Asiago Pressato - Perfection

By the time the asiago had aged to the three week point it was delicious - Mellow but flavorful