Traditional "Peccorino" Lipase Powder

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Traditional "Peccorino" Lipase Powder

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Kid (goat) and Lamb 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.

Use traditional Peccorino lipase powder to make Romano, Provolone, and Feta 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 1/2 cup cool water 30 minutes before use. Add to milk just prior to rennet. Amount can be adjusted to taste not to exceed 1/4 tsp. per 2 gallons of milk.

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  • From sattvic creamery at 3/16/12 2:16 PM
    • Can you use goat and lamb lipase with fresh cow milk cheeses?
    • Yes you can! It will help give cheeses a sharpness and "tang" that cow's milk doesn't normally have. It will make cheese a bit softer, however, so add 3 extra drops of rennet per gallon of milk.‚Äč
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