Lipase is used to add flavor and a smooth texture to homemade cheese. Follow the directions below for making mild cheese, sharp cheese, or very sharp cheese.
MILD-Use along with Mesophilic and Rennet. LP600 Lipase Powder will add a MILD flavor to your cheese. For making Mozzarella, Asiago, Provolone & Feta cheese. Use 1/4 tsp.(1.2ml) per 3 gal.(11 liters) of milk.
SHARP-Use along with Mesophilic and Rennet. LP400 Lipase Powder will add a SHARPER flavor to your cheese. For making Parmesan, Romano, Provolone and Feta cheese.Use 1/4 tsp.(1.2ml) per 3 gal.(11liters) of milk.
VERY SHARP-Use along with Mesophilic and Rennet. LP500 Lipase Powder will add a VERY SHARP flavor to your cheese. Recommended for making Romano and Manchego (if using cow milk). Will add more sharpness to your Feta cheese. Use 1/4 tsp.(1.2ml) per 3 gal.(11liters) of milk.
Important Notice: Using Lipase in making Citric Acid Mozzarella: If you are making Citric Acid Mozzarella and adding Mild Lipase(for extra flavor), you'll want to activate the Lipase by adding a little to a small amount of clean lukewarm water and allow to rest for approximately 15-30 minutes or longer if you have time. After activation you can add it to the cold milk prior to adding the citric acid solution per recipe.
Lipase Powder is certified Kosher from Tablet K.
Shipping included within the USA.
Posted by Unknown on 25th May 2016
Just made my first batch of mozzarella using lipase and there's a definite improvement on my previous efforts. I've not been able to find a supplier in the UK so many thanks to Steve for making the purchase and shipping of the product so easy and for advising on what I should buy.
Posted by Unknown on 10th Aug 2015
Perfect! Gives the cheese a nice flavour. Very reasonably priced.
Posted by Unknown on 27th Jul 2015
Just what I ordered, works great
Posted by Unknown on 27th Nov 2014
I live in Belgium. I ordered this lipase. Delivery was superfast!!!
Looking forward ordering from this site again!