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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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!
so far so good; lets see how it turns out
I can say this product is great, but I can’t pronounce it.
I purchased the LH100 for a large eye Swiss cheese I wanted to make. Cultures coming from New England Cheesemaking are packaged in airtight/light resistant packages. I gave it only four stars because it takes some time to maturity.
It does great!