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  • Mild, Sharp and Extra Sharp Lipase Powder

Lipase Powder

$15.00 $11.97
(You save $3.03)
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.
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Product Description

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.  

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. To use to create different cheeses, use the lipase for cheese in the following amounts:

  • Very Sharp—Use ¼ tsp (1.2ml) LP500 Lipase Powder for every 3 gallons (11 liters) of milk Spec sheet
  • Sharp—Use ¼ tsp (1.2ml) LP400 Lipase Powder for every 3 gallons (11 liters) of milk Spec sheet
  • Mild—Use ¼ tsp (1.2ml) LP600 Lipase Powder for every 3 gallons (11 liters) 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.  

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.

Lipase Powder is certified Kosher from Tablet K.

Shipping included within the USA.

Product Reviews

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Showing reviews 1-5 of 11 | Next

  1. 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.

  2. lipase

    Posted by Unknown on 22nd Oct 2018

    wonderful

  3. Good product!

    Posted by Amir on 29th Oct 2017

    Very good product.

  4. Great stuff

    Posted by Jan on 11th Jun 2017

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

  5. 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

Showing reviews 1-5 of 11 | Next

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