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 very sharp Peccurino lipase powder to make Romano cheese.

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.