Lipase Powder

Lipase is used in cheese making to increase the flavor as the cheese is ripening.

About This Product



Add a nice, smooth texture, give a piquant aroma and increase the flavor of your homemade cheese with Lipase Powder. Lipase should be used along with rennet and mesophilic to make any cheeses whether very sharp, sharp or mild.

Lipase enzymes attach to the fat globules available in the liquid to release fatty acids that give cheese the sharp taste, aroma and texture commonly found in some blue cheeses, feta and most Italian cheeses.  


Available in Small (1  oz) and Bulk (1 lb) sizes   Use link for LIPASE 1 lb packages

a 1 oz Small packet can be used with up to 80 gallons of milk

The lipase enzymes are present in raw milk but are often destroyed during pasteurization so must be added back in during the cheese making process. 

All lipase products contain, in addition to the Lipase source -  Dry Whole Milk, Salt, and Maltodextrin



Use 1/8 tsp for 1-2 gallons of milk,  use ¼ tsp for  3-5  gallons (11 liters) of milk

  • Very Sharp— Spec sheet (Source: Sheep from Lamb)
  • Sharp— Spec sheet  (Source: Sheep / Goat from Lamb/Kid)
  • Mild—  Spec sheet  (Source: Bovine from Calf)
  • 100% Goat Lipase - Sharp - (Source:  Goat from Kid)    Spec sheet
  • KOSHER / Organic Mild Lipase- Mild;  NO ANIMAL TISSUE IN FINAL PRODUCT/ CERTIFIED KOSHER ;  (Bovine from Calf)  Spec sheet   Kosher Cert



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.  

To add more flavor, avoid adding more lipase. Simply age the cheese longer or change another variable in the process like the type of milk used. For those not able to buy raw milk, lipase creates the cheeses you want using the available pasteurized milk from the store. Lipase should also be used if cow’s milk will be used instead of goat’s milk for certain cheeses like Feta. Carefully handle the milk to prevent spoilage and improper aging of the cheese.

Lipase cheese making creates mild cheeses such as provolone, blue cheeses, mozzarella, feta and Asiago. Create sharp and very sharp cheeses like Romano, Fontina, Manchego and Parmesan. Cheese additives like annatto and calcium chloride are great additions to your home cheese ingredients to differentiate the cheeses you make.

Shipping included within the USA.

What Our Customers Say

  • 5
    Lipase sharp

    Posted by John Howaniec on 30th Mar 2024

    Outstanding flavor best batch of feta ever highly recommended!!

  • 5
    Lipase powder

    Posted by Nilo Reyes on 17th Apr 2023

    Its a product for giving your cheese’s added flavour to it , whether you like it mild to strong flavour cheese; this product worked great!

  • 5
    Just what I wanted

    Posted by Pat Crunkleton on 28th Feb 2023

    I will be ordering again.

  • 5
    Lipase powder

    Posted by Robert Tabbakh on 16th Feb 2021

    Very happy for my first experience. Sure I'll be back.

  • 4
    Mild Lipase

    Posted by Unknown on 1st Mar 2019

    First time making Mozzarella. I added a small amount ( slightly less than 1/8 tsp.) of the lipase to 1 gal. of milk but think I added too much. Whoa that stuff is strong, so much so, it tastes almost like Provolone. My mistake and will only add a pinch the next time around. Thank-you for the fast delivery.

  • 5

    Posted by Unknown on 22nd Oct 2018


  • 5
    Good product!

    Posted by Amir on 29th Oct 2017

    Very good product.

  • 5
    Great stuff

    Posted by Jan on 11th Jun 2017

    I used the extra sharp in my feta recipe....wonderful!

  • 4
    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

  • 5

    Posted by Jody Durighello on 3rd Oct 2016


  • 4

    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.

  • 5

    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.