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
It’s not over powering, I use it in my raw goat milk cheddar cheese curds and in my wheels of short aging cheeses.
Generous amount, great price
I have only used this product once, but my results were great. I added some to a Cheddar recipe, even though it wasn't called for. I believe it gives it the something needed to bring the flavor out. Will order again when I need some more. Shipped out quickly, and arrived the day before the make. Perfect. When I'm ready to start bloomy rind cheeses, I will look to this company for my cultures.
Adds yummy flavor
I love adding this to the goats milk feta I make. Imparts just the strength of flavor to make the cheese spectacular.
Gives so much flavor to my recipes!
The lipase is of excellent quality, and really adds flavor to a recipe. I like it so much that I even add it to recipes that don't call for it. Will definitely be purchasing again, great price too!
Good stuff to have.
I've never used this product before (I'm new to cheesemaking in general). I ordered it mostly because I was curious about what it would do. It just saved a batch of mozzarella that I made some mistake with somewhere. My cheese wouldn't stretch, but the resulting fresh medium-moisture cheese is delicious: the fairly delicate but distinctive flavor from this lipase keeps it from blandness and more than redeems the texture issues. I look forward to using it again -- this time, I hope, in a batch of mozzarella I can make work as intended -- but I'll be glad to have it even if I never do reach that level of competence.