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.
Posted by Jody Durighello on 3rd Oct 2016
FRESH, PROMPT, EASY,HIGH QUALITY
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.
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.
Posted by Unknown on 10th Aug 2015
Perfect! Gives the cheese a nice flavour. Very reasonably priced.
Posted by Unknown on 27th Jul 2015
Just what I ordered, works great