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
- manchego cheese
I just used this for the first time. I made manchego cheese and I'm delighted how easy it was to use! No lumping, dissolved with no problem. I only have to wait a few months to see and taste the results!
This must have been a bad batch or something happened in shipping. I make Feta with my goat's milk and have always had wonderful cheese. When I used your Lipase recently it was completely without any flavor - zero. Sorry to report this. Very disappointing. .
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.