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 Peccorino 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 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 Sharp Peccorino Lipase Powder
- From Dara at 10/9/12 12:25 PM
- I like the taste of very sharp provolone, but now I am just planning to make soft cheeses because they are so expensive in stores: fromage blanc, creme fraiche, marscapone, feta, etc. Which lipase is best for feta? I notice that your feta recipe does not include it, but the peccorino lipase mentions feta.
- Feta can be made with or without Lipase. Goat's milk naturally contains lipase enzyme, which imparts a strong flavor. If you are using another type of milk, you may want to add lipase if you prefer a stronger-flavored feta.
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Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.