LH100

LH100 is a thermophilic adjunct culture that functions as a flavor and texture enhancer when used in combination with a primary starter culture (often TA 60 series) for hard cheese, Italian cheeses, and Swiss cheeses. LH100 provides nutty, sweet flavor notes and softens texture.

Please Note: This item is phasing in newly-designed packaging. There is no change to the product within.

ContainsLactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis

Primary Applications: Mozzarella, Provolone, Swiss, Cheddar

Allergens (US): NONE

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

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$26.95
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  • Description

    LH100 is a thermophilic adjunct culture that functions as a flavor and texture enhancer when used in combination with a primary starter culture (often TA 60 series) for hard cheese, Italian cheeses, and Swiss cheeses. LH100 provides nutty, sweet flavor notes and softens texture.

    Please Note: This item is phasing in newly-designed packaging. There is no change to the product within.

    ContainsLactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis

    Primary Applications: Mozzarella, Provolone, Swiss, Cheddar

    Allergens (US): NONE

    GMO Status: non-GMO

    Kosher Status: Kosher Dairy, certificate available

  • Usage Info
    1/4 tsp. for 1-4 gallons milk when used in conjunction with a TA culture.
  • Customer Questions
    • From Willem Botha at 04/09/2020 2:01 AM
      In absence of TM 81 cn I use Ma 11
      Hi Willem,

      Unfortunately, in most cases that would not be advised. TM81 is thermophilic while MA 11 is mesophilic and they have very different applications.

      GetCulture Inc.
    • From Stacy at 12/17/2013 6:06 PM
      Would the Thermo B also be a decent substitute for LH100 in Swiss? I have happily been using half and half TA and Thermo B in my goat milk Jack (I use 1/4 tsp each for 4 gal.)
      Thank you!
      Hi Stacey,
      Typically Swiss is made using a combination of S. thermophilus and L. helveticus. This is the blend that is in the Thermo C. The Thermo B has S. thermophilus and L. bulgaricus. The resulting cheese may be a bit too firm and not as nutty of a flavor. I would suggest using the TA 61 along with the Thermo C or better yet use the LH100 with the TA 61.

      Thanks!
      GetCulture Support
    • From Deb at 07/17/2013 12:56 PM
      What would I use instead of LH100 for Parmesan?
      Hi,
      In place of the LH100 for Parmesan, the Thermo B may be used. Typically it is about 1/2 tsp per 2-4 gallons of milk.
      Thanks,
      GetCulture Support

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