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
- Parmesan cheese
- calf lipase
First time user made mozzarella didn't think to take a picture but it was so tasty there were four of us that evening and it was enjoyed warm, no leftovers. My first time eating and enjoying warm homemade cheese.
I am using the lipase powder almost daily. We have goats therefore goat milk and the lipase imparts a mild flavor to our different cheeses we make.
I didn't realize that this lipase has other ingredients in it (salt and milk powder). That's not necessarily a problem, but I prefer to use pure lipase so I have even more control over flavor and additives.
Made a subtle taste difference that made all of us say yum