Lipase enzymes are used to enhance the flavor of Italian and specialty type cheeses such as Feta, Romano, Pecorino, Parmesan, Mozzarella, etc. Even though you don't need lipase to make these cheeses, adding this enzyme yields old world type cheese with better flavor. Even used to sharpen cheddar cheese.
For home cheesemakers we provide a 2 tsp batch in a convenient to use tub with resealable lid. Easily stored in the freezer for long lasting.
Directions for use 1/8 to 1/4 tsp per 2 -3 gallons of milk, dissolved in unchlorinated water for 20 minutes prior to use, and added to milk just prior to rennet. The amount you will use depends upon your desired choice of flavor.
This product ships Free to the lower 48 states.
Looking for a great cheesemaking book? Try the The Cheesemaker's Manual - By Margaret Morris
This manual combines both the scientific and practical aspects of small scale cheesemaking. For both the home and on-farm cheesemaker! Over 50 different recipes for fresh, soft, hard and washed rind cheeses. Learn all the aspects of the cheesemaking steps, great photos of the process, and a fantastic trouble-shooting section. This is the book we use here at Homesteader's Supply!
