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.
Customer ReviewsWrite a review
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.