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
- feta flavor
Great for Feta
I recently made some really nice feta with this lipase. I compared it to a batch I made with the mild lipase, and both were good but I feel the sharp lipase gives it more of a typical feta flavor (assuming you only have cow milk to work with like me)
5 stars for Sharp Lipase!
My experience was excellent. Adds a nice sharp taste to my cheese. Love it!
Lipase made parm delicious?
The lipase powder is certainly easy to use but I won't know how the cheese tastes until it matures. That's the problem with learning cheese making...takes lots of patience! Hoping for the best.
Arrived on time well packaged. Product was fresh. Used it once and had excellent results.
This gives your Parm and Romano cheeses that nice flavor.