New England Cheese Making: Lipase Powder (Mild)

Mild lipase powder (italase) is a flavor enzyme that will add a mild flavor to Italian cheese including Mozzarella, Parmesan and Feta.

Ingredients

• Pregastric calf lipase
• Salt
• Nonfat dry milk

Yield

• 1 oz | 40-160 gallons of milk

Storage
Store in the freezer

Directions

1/2 hour before use, dissolve 1/8 tsp of lipase for every 2 gallons of milk in 1/4 cup cool, non-chlorinated water. Add to milk at the same time as culture.

Amount used can be adjusted to personal taste. We recommend no more than 1/4 tsp for every 2 gallons of milk.