New England Cheese Making: Lipase Powder (Sharp) Lamb

Sharp lipase powder (capilase) is a flavor enzyme that will add a piquant flavor to Italian cheese including Romano and Provolone.

Ingredients

• Pregastric lamb lipase
• Salt
• Nonfat dry milk

Yield

• 1 oz | 40-80 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.