Author Topic: Har Grating Cheeses - Cultures TA061 & LH100 Ratio's & Lipase Discussion  (Read 545 times)

Offline tal_d1

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What is the usage relation % between the ta061 and lh100 ?


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Offline linuxboy

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For what cheese? Not sure what you're asking. To a degree, it's up to the cheesemaker.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline tal_d1

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Parmesan, romano , swiss

Offline DeejayDebi

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Like Linixboy said it is pretty much up to the cheesemaker. As for me personally ... about 50-50 for all of the above.

Offline zenith1

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I agree with Debi and LB. I use a 50/50 mix for those types of cheese and add lipase to the Romano to give it a more Pecorino type profile.
Keith


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Offline DeejayDebi

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There are good recipes posted here you should follow at least once then tweak it to make it your own if need be.

Online H-K-J

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I am making a Swiss tomorow I have decided to use 3/8-tsp TA abd !/4-tsp LH with 1/8-tsp PS :-\
I don't know if this is right , just goin for it in 5 gal. raw/unpasteurized milk ::)
act as if it were impossible to fail.

Offline Sailor Con Queso

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H-K-J

I would use a 50/50 blend for Swiss. If you use a higher proportion of the TA, you are going to get much stronger acidification than necessary.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline tal_d1

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Hi zenith1, no need for lipase for Parmesan ?

Offline DeejayDebi

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Yes use lipase in parms and romanos but not in the swiss types.


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Offline zenith1

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Sorry Deb-I usually totally agree with you but in this case I think it is really a mater of taste. I think with the tad more LH than MA and the proper aging you can have a good tasting Parm-for my taste's.
Keith

Offline Sailor Con Queso

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Have to agree with Deb. She's been making Italian cheeses a long time. I personally wouldn't make parm without lipase. I have parms, Asiagos and Romanos that are now over 2 years old. It would be a darn shame to spend that much time aging a cheese and then find that the taste is flat and lacking the classic Italian flavor. The lipase is what creates that wonderful parm smell. You will even notice the smell just a few days after a make.

I suspect that you meant TA instead of MA, since MA is a mesophile. In any case, a TA/LH blend is also the choice for Emmentals and Swiss style cheeses. TA is a strong acidifier but does not complete lactose conversion. LH completes the conversion and has stronger proteolysis.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline zenith1

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Correct Sailor,miss typed.
Keith

Offline DeejayDebi

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Keith you can make a great cheese but it's not a real Parm. It'll be more of an aged asiago the a parm. Which by the way is great for grating too.