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
- cheese making
I've never had an issue using any of the products I've purchased from this site. This product is no different.
I've been using Calf Lipase since I started making cheese several years ago. If the recipe called for it, then in it went. Even into some cheeses it wasn't in the recipe for. I'm not sure I can tell the difference. There are so many other things that affect the final cheese. That being said. I always use it, if it's called for. Why not? It can't hurt (most probably ?). Orders have always been prompt, even though I live on the other side of the country.
Give it that mediterranean "kick" for many cheeses.
I made Feta using cow's milk and added this to the recipe. My first attempt at Feta on my own turned out wonderful!
It’s not over powering, I use it in my raw goat milk cheddar cheese curds and in my wheels of short aging cheeses.