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Mild Lipase Powder

Availability: In stock

SKU: 6834

Regular Price: $7.99

Special Price: $5.49

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Calf Lipase powder for home cheese making.  Lipase enzymes enhance the flavor of Italian and specialty type cheeses.  The active lipase enzyme will produce a specific ratio of free fatty acids as a result of milkfat lipolysis when added directly to milk.

Calf Lipase has a mild "picante" flavor.  Use mild lipase powder to make Mozzarella, Asiago, Provolone, Feta and Blue cheeses.

2 oz. bottle; store in freezer for up to six months for optimal performance (after six months, a larger quantity may be required to achieve desired taste).

Use as directed in chosen recipe or as follows: For 2 gallons of milk, dissolve 1/8-1/4 tsp. lipase powder in ½ c. cool water 30 minutes before use.  Add to milk just prior to rennet. Amount can be adjusted to taste not to exceed ¼ tsp. per 2 gallons of milk.

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  • From Roger Connelly at 4/5/2015 7:19 AM
    • I have read that raw milk contains naturally occuring lipase. Can one make parmesan cheese from raw milk without adding additional lipase?
    • You can. I would experiment the first time and see what it tastes like. If it's not sharp enough, etc. you might want to consider adding that lipase.
    • Do you find this question helpful?  Yes   No
  • From sean at 12/15/2014 11:54 AM
    • Is there a vegetarian option for Lipase for parmesan cheese making?
    • There are currently no vegetarian lipase products for cheese making.
    • Do you find this question helpful?  Yes   No
  • From Anthony at 8/29/2014 12:49 PM

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Customer Reviews

Great products Review by mimiwood1

A great product at a terrific price! The quality is the same as the other outstanding products I purchased from Cultures for Health.

(Posted on 11/28/2014)

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