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Sharp Lipase Powder (Lamb)

Regular price $6.95
SKU: L2
10
Sharp Lipase Powder (Lamb)

Sharp Lipase Powder (Lamb)

Regular price $6.95
SKU: L2
10
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Description

Sharp lipase powder (capilase) is a flavor enzyme that will add a piquant flavor to Italian cheese including Romano and Provolone.

Details

Ingredients

  • Pregastric lamb lipase
  • Salt
  • Nonfat dry milk

Yield

  • 1 oz | 40-80 gallons of milk

Storage
Store in the freezer

Shipping Restriction
Due to customs restrictions we cannot ship this rennet to Australia or Sweden

Allergens

Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites

Directions

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.

Cheese Making Bundle

Sharp Lipase Powder (Lamb)

Item# L2

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4.9

Customer Reviews

Based on 10 reviews
5 Star
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4 Star
10% 
1
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Your input is very much appreciated. Share it with your friends so they can enjoy it too!

BA
10/18/2018
Bill Alexander

Excellent product

Arrived on time well packaged. Product was fresh. Used it once and had excellent results.

K
07/04/2016
Kathleen
Maine

True Flavor

This gives your Parm and Romano cheeses that nice flavor.

V
06/30/2016
Vic
KS

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.

J
04/07/2016
Janet
north central AR

Better Feta

I have been using raw cow's milk to make my feta. The sharp lipase has upped the flavor!

AU
03/31/2016
Andy Urb.
Baltimore,Md.

Lipase powder- Lamb

The powder added that zing! to the first cheddar round .This was the first attempt at cheese making to bad it only lasted a week ! Thanks you P.S. Mac and Cheese Pleaser !