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Lipase is an enzyme in milk that attaches itself to fat globules to break the fat apart. This breaking or 'lipolysis' is what gives your cheese the piquant flavour.
Lamb and Kid Goat Lipase enhance the flavor of Italian and other specialty type cheeses. The lipase powders are extracted from pre-gastric tongue root glands of lambs or kid goats.
We offer two types of lipase:
Lamb lipase: This lipase adds a sharp piquant flavour to Italian cheeses such as Romano and Provolone.
Kid-Goat Lipase: This lipase is extra piquant with an aromatic, spicy flavour and typically used in aged goat milk cheeses, Provolone, Feta, or Romano.
Suggested Usage Amount: Add desired amount to 20 times its weight in cool, non-chlorinated water. Stir solution frequently over a period of 10 minutes, stirring just prior to addition to milk. Add to the milk in vat 10 minutes prior to the addition of coagulant.
The 35 gram container is approximately 5 tsp and is enough for 160-320 litres (40-80 gals) of milk. The amount you add is up to your taste preference.
DIRECTIONS: For each 2 gallons of milk, dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet.
Adjust amount used to your taste. Do exceed 1/4 teaspoon per 2 gallons of milk.
STORAGE: Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity.