DetailsThis Italian Lipase adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others.
Dosage: Each 1oz. bottle contains approximately 5 teaspoons, enough for at least 40 gallons of milk and up to 80 gallons depending on your taste.
Directions: For every 2 gallons of milk, dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet.
Adjust amount used to your taste. Not to exceed 1/4 teaspoon per 2 gallons of milk.
Contains: Active pregastric esterase enzymes from calf standardized with sodium chloride
Storage: Store tightly sealed in freezer up to 3 months for optimum performance. Longer storage may require increased usage levels to achieve the same enzyme activity.
- Details & Instructions
5.0 / 5.02 ReviewsAdds a good mild flavorI use it with the liquid Rennet to add a mild flavor. So far I've made Mozzarella and Feta.January 30, 2014Cheese making essentialWe make mozzarella every week for Friday night pizza and lipase gives it just the right amount of "tang". Delicious.April 5, 2017Purchased
9 months ago
- Customer Q&A
Browse 1 question Browse 1 question and 1 answerhow do I test the activity of my lipase powder? It is well past 6 months but has remained frozen the entire time.BEST ANSWER: Let's assume we don't have access to a lab and expensive reagents. The best test is taste and flavor. Use the lipase you have in the cheese recipe and you could make a control recipe where you do not add the lipase. Lipase will make the cheese sharper, like think Feta vs. Mozarella or sharp vs. mild cheddar is a better comparison actually. I have used lipase that old and it has worked so maybe consider adding a little extra. Raw milk is a source of the lipase enzymes as well.