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  • Mild, Sharp and Extra Sharp Lipase Powder

Lipase Powder

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Product Description

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.

Spec sheet

 

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.

Spec sheet

 

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.

Spec sheet

 

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.

Other Details

Short Description:
Lipase is used in cheese making to increase the flavor as the cheese is ripening. The amount of lipase needed is determined by the type of cheese you are making.

Product Reviews

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Showing reviews 1-5 of 7 | Next

  1. Perfect shipping time

    Posted by Sotiris Batsouris on 15th Nov 2016

    The shipping time and communication with seller are top notch. Hope product does what it says. Will buy again

  2. QUICK DELIVERY

    Posted by Jody Durighello on 3rd Oct 2016

    FRESH, PROMPT, EASY,HIGH QUALITY

  3. Piquant!

    Posted by William Williams on 14th Jul 2016

    If you're using pasteurized milk or making piquant, "sharp" style cheeses such as feta, then lipase is your friend. A little goes a very long way and there simply isn't any substitute. Kicks it into the next gear.

  4. Lipase

    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.

  5. Lipase

    Posted by Unknown on 10th Aug 2015

    Perfect! Gives the cheese a nice flavour. Very reasonably priced.

Showing reviews 1-5 of 7 | Next

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