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
- mozzarella cheese
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!
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.
Great taste. Easy to use. Love it in my mozzarella cheese
Used this with Animal Rennet to make Pecorino Romano. Made beautiful cheese.