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.

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.

    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 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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