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
- Parmesan cheese
Imparts perfect sharpness and mouthfulness very happy with it
Adds an extra depth to the flavor, by only taking a small amount. Love it.
Lipase very easy to use, dissolves easily. Used lipase to make provolone picante.Looking forward to taste it in few months.
Great service and prompt email responses for any questions. I am gearing up with supplies and needed Lipase for Parmesan cheese. I am relatively new to cheese making with a few successes under my belt. I am looking forward to a reliable source for my supplies.
I used this Lipase powder in my parmesan type cheeses! They have been aging for 2 weeks, and already smell just like the real Parmesiano Reggiano!