Sharp Lipase Powder (Lamb)
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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United StatesI 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!
United StatesI use this lipase in my Armenian-style cheese (something like feta, but not as crumbly). After a few days of maturing, it adds a nice sharp flavor to the cheese, exactly what I'm looking for. It takes only a dash per gallon of milk, so this small container will last forever.
United StatesGreat flavor. I used it in both my feta and mozzarella goat cheeses. So good. I kept it in the freezer and used the last of it up on my mozzarrell almost a year later.
United StatesGreat taste. Easy to use. Love it in my mozzarella cheese
United StatesUsed this with Animal Rennet to make Pecorino Romano. Made beautiful cheese.