$3.99 Flat Rate Shipping* Click here for details

Traditional "Peccorino" Lipase Powder

Availability: In stock

SKU: 6866

Regular Price: $12.99

Special Price: $6.49

Product Alerts



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.

Questions on Traditional "Peccorino" Lipase Powder

Sort by Ascending

1 Item(s)

per page
  • From sattvic creamery at 3/16/2012 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.​
    • Do you find this question helpful?  Yes   No

Ask Your Own Question

Back to the product page

Write Your Own Review

You're reviewing: Traditional "Peccorino" Lipase Powder

    1 star
    2 stars
    3 stars
    4 stars
    5 stars
  • * Required Fields

Customer Reviews

Works like a charm Review by RouxBDoo

I make Feta cheese with cow's milk and this lipase gives it the "edge" the cheese needed. When I can't get goat's milk, I use cow's milk from the grocery and this lipase makes up the difference. The 2 oz bottle should last quite a while. I use 1/4 tsp for 2 gals of milk. Your mail order service was quick too! Be sure to keep yours in the freezer, they sent me tracking info to know when it was being delivered so I could pop it in the freezer as soon as it arrived, and it wouldn't sit in the mailbox in 90 degree temps.

Thanks CFH


(Posted on 8/5/2014)

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address

Updating your cart...