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
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.
Sharp for sure
This is definitely a sharp lipase, gives a stout flavor to whatever cheese you use it with. I personally dont care for the sharpness of this lipase but the rest of my family loves it so I would say if you arent big on strong cheese then stick with the mild lipase otherwise you will love this sharp lipase! Super easy to work with and highly recommend.
I have been using raw cow's milk to make my feta. The sharp lipase has upped the flavor!