Sharp Lipase Powder (Lamb)
Sharp lipase powder (capilase) is a flavor enzyme that will add a piquant flavor to Italian cheese including Romano and Provolone.
- Pregastric lamb lipase
- Nonfat dry milk
- 1 oz | 40-80 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
- cow milk
- Parmesan cheese
Lipase very easy to use, dissolves easily. Used lipase to make provolone picante.Looking forward to taste it in few months.
Great service and prompt email responses for any questions. I am gearing up with supplies and needed Lipase for Parmesan cheese. I am relatively new to cheese making with a few successes under my belt. I am looking forward to a reliable source for my supplies.
I used this Lipase powder in my parmesan type cheeses! They have been aging for 2 weeks, and already smell just like the real Parmesiano Reggiano!
I use this lipase in my Armenian-style cheese (something like feta, but not as crumbly). After a few days of maturing, it adds a nice sharp flavor to the cheese, exactly what I'm looking for. It takes only a dash per gallon of milk, so this small container will last forever.
Great flavor. I used it in both my feta and mozzarella goat cheeses. So good. I kept it in the freezer and used the last of it up on my mozzarrell almost a year later.