This 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.
We make mozzarella every week for Friday night pizza and lipase gives it just the right amount of "tang". Delicious.
I use it with the liquid Rennet to add a mild flavor. So far I've made Mozzarella and Feta.