Mild Lipase Powder (Calf)
Mild lipase powder (italase) is a flavor enzyme that will add a mild flavor to Italian cheese including Mozzarella, Parmesan and Feta.
- Pregastric calf lipase
- Nonfat dry milk
- 1 oz | 40-160 gallons of milk
Store in the freezer
Due to customs restrictions we cannot ship this rennet to Australia or Sweden
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1/2 hour before use, dissolve 1/8 tsp of lipase for every 2 gallons of milk in 1/4 cup cool, non-chlorinated water. Add to milk at the same time as culture.
Amount used can be adjusted to personal taste. We recommend no more than 1/4 tsp for every 2 gallons of milk.
- Q & A
- Related Recipes
- New England
- cheese making
I forgot to put it in my first batch of Mozzarella. I added it for the second batch and what a difference! The cheese just needs a little bit of flavor and the Mild Lipase Powder provided that. I feel empowered! Thank you! Merry Duncan
I tried the Mild Lipase powder on a 2 gal batch of homestead cheese. It gave the cheese a little different flavor, I really like the difference it made in taste, I then tried it in making cheese curds, the same thing, I like the taste better. I am pretty new at making cheese, I have make a few not so great cheeses, It is a learning Esperance , I gave some waxed cheese to family members for Christmas,
I am a novice to cheese making, but the Mild Lipase worked great! Now I just need to hone my skills.
I’m new at making cheese. I got Mild Lipase Powder to make mozzarella. My first try, it came out perfect. Not sure what to compare it to, since it is my first time making it, but it is definitely better than store bought.
I was surprised how quickly my order came. I have been making mozzarella without the lipase for awhile now, but with this my pizzas and lasagna taste like a night out on the town! Thank you New England Cheese for you fabulous service and great products! The ONLY place I buy my cheese making supplies from. -Ruthie from Kansas.