Everything for the serious home &
From Wisconsin - America's Dairyland
"Blessed are the cheesemakers" ~ Monty Python
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.