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
Used this with Animal Rennet to make Pecorino Romano. Made beautiful cheese.
Did it’s job, works well
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)
My experience was excellent. Adds a nice sharp taste to my cheese. Love it!
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.