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Sharp Lipase Powder (Lamb)

Sharp Lipase Powder (Lamb)

Regular price $8.95
Save 10% Sale price $9.95 Regular price $8.95
Save 10% Sale price $9.95 Regular price $8.95
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Description

Sharp lipase powder (capilase) is a flavor enzyme that will add a piquant flavor to Italian cheese including Romano and Provolone.

Details

Ingredients

  • Pregastric lamb lipase
  • Salt
  • Nonfat dry milk

Yield

  • 1 oz | 40-80 gallons of milk

Storage
Store in the freezer

Shipping Restriction
Due to customs restrictions we cannot ship this rennet to Australia or Sweden

Allergens

Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites

Directions

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.

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4.97
Customer Reviews
5.0 Based on 30 Reviews
5 ★
97% 
29
4 ★
3% 
1
3 ★
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QC
07/01/2022
Quinn C.
United States

Great for Parmesan

I used this to make parmesan cheese and it came out perfect. Right now the cheese is aging, but the aroma is spot on.

GC
05/01/2022
Gary C.
United States United States

Lipase and Feta

I use the sharp Lipase powder when I teach cheesemaking at John C Campbell Folk School.

JL
12/03/2021
Jeanette L.
United States United States

Adds a different flavor dimension

Like the flavor this enzyme adds when I make provolone type cheese with goat milk.

MF
11/11/2021
Manuel F.
United States United States

Uso de lipasa

Soy natural de Cuba ahora vivo en EU en el Estado de FL ciudad Homestead mi nombre es Manuel Fonteriz, hace algún tiempo me he dedicado a la eleboracion de queso en mi casa, y como me gusta experimentar he probado varias hacer varios tipos de queso, y cuan empecé a usar la lipasa la uso en todos los quesos aunque la receta no la traiga indicada, y como le da tan buen sabor al queso yo siempre la agrego en agua sin cloro unos 20 minutos antes de aplicarlo a la leche, y lo hago al mismo tiempo que agrego los cultivos, y siempre logro quesos con muy buen sabor. Todos los productos que yo uso, los compro en new englad Cheese Making y me siento contento con todos los productos, todos son de muy buena calidad, muy seguro los envios y siempre han llegado a tiempo; se los recomiendo a todos los fabricantes de queso en casa, por los precios que tienen todos los productos, las garantías que ofrecen, y la seguridad de los envios.

G
10/31/2021
Gemma
United States United States

Love it

I'm originally from Spain and i bought this to make manchego. Since I cannot get sheep's milk for it, this addition helps give that unique flavor manchego has! I love it!