About This Product
5 types of LIPASE Powder Available! (note- 100% Goat and Kosher Mild Lipase may require a special order)
Bulk LIPASE: 1 lb (454 grams) Wholesale
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.
All lipase products contain, in addition to the Lipase source - Dry Whole Milk, Salt, and Maltodextrin
USAGE:
Use 1/8 tsp for 1-2 gallons of milk, use ¼ tsp for 3-5 gallons (11 liters) of milk
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. SOURCE- BOVINE from CALF.
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. SOURCE- SHEEP/GOAT from LAMB/KID
VERY SHARP (X-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.
SOURCE- SHEEP from LAMB
100% GOAT Lipase: Sharp - (Source: Goat from Kid)
KOSHER / Organic Mild Lipase- Mild; NO ANIMAL TISSUE IN FINAL PRODUCT/ CERTIFIED KOSHER ; same usage rate (Bovine from Calf)
NOTE: We Special Order the Kosher Lipase as requested; it takes about 7-10 days for the order to arrive at our warehouse.
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.
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