Aromatic Thermophile (LH)

$14.00$26.00

Dosage and pack size

  • Large size (20UA in foil sachet) will inoculate 600 to 2,000 litres of milk depending on dosage used
  • Small size (5UA screw cap bottle which is 1/4 of a large pack) will inoculate 150 to 500 litres of milk depending on dosage used
  • An approximate guide for usage is 1 smidgen mini spoon or 1/32nd spoon to 8 litres of milk. But this dosage level in not critical and can be increased.

Types of Cheese LH can be used on

LH is not a stand alone acidifying culture. It is used in Cheddar, Edam and Gouda, Swiss styles, large eye, small eye, hard Italian and Swiss styles, Parmesan, Romano.

Description

LH is a thermophilic multiple strain flavour and aromatic thermophilic culture that contains Lactobacillus helveticus and Lactobacillus delbrueckii subsp. Lactis. The Lactobacillus helveticus is the dominant culture of these two. It is a very low lever acidifier and is not a stand-alone culture but needs to be used in conjunction with other starter cultures. It can be used to add a ‘Swiss’ to numerous styles of cheese. The Lactobacillus helveticus and Lactobacillus delbrueckii subsp. Lactis in LH have multiple roles:

  • to produce a very small level of lactic acid and enzymes for ripening
  • help reduce bitter flavours in cheese. The LH breaks down the peptides into even smaller peptides in a different way to the rennet and the other starter culture enzymes.
  • The cultures produce nutty and sweet flavours (‘Swiss’ flavours) in the final cheese.
  • It is galactose positive, so the cultures will provide secondary fermentation to break down the residual galactose in the cheese within 24 hours after manufacture, so those sugars are not present during the cheese ripening. This is a very important to stop brown/pink discoloration of hard Swiss and Italian styles of cheese.
    • Note: LH is a thermophile, so temperatures greater than 30°C during manufacture and within the first 12 hours after hooping is very helpful in reducing this discolouration.

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Cheesemaking

Thank you for Your Interest in a Cheesemaking Course

Making cheese prior to the course is not essential but it is very strongly recommended. I have found that over many years of providing cheesemaking courses, having some basic cheesemaking experience before you get to the course is an enormous help with taking in the information provided at the course.

To help you start to make cheese at home, there are several kits available, starting from $60 plus postage. Each kit has detailed instructions so that you can easily make lots of cheese in your own home, without having made cheese previously. See the range of available kits here. You can easily add to the kits once you have completed the course.

As an incentive to start making cheese, I am offering you a 5% discount on the price of any of the kits (excluding postage) - Just add the kit to your cart and use the code KIT at the checkout.

View the Cheesemaking Kits