Dosage 1 smidgen mini spoon or 1/32nd spoon to 8 litres of milk.
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.