Lipase Powder Traditional "Peccorino"


Calf Lipase powder is an additive usedin home cheesemaking.  Lipase enzymes enhance the flavor ofItalian and specialty type cheeses. The active lipase enzymewill produce a specific ratio of free fatty acids as a result ofmilkfat lipolysis when added directly to milk.

  • 2 oz. bottle
  • Helps create a mild "picante" flavor. 
  • Use mild lipase powder to make Mozzarella, Asiago, Provolone, Feta and Blue cheeses.
  • Usage Rate: Use as directed by your recipe or as follows:
      • For 2 gallons of milk, dissolve 1/8-1/4 tsp. lipase powder in 1/4 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.

Mild Lipase Powder Ingredients

  • Contains Calf Lipase

Shelf Life and Storage Information

Store in freezer for up to six months for optimal performance (after six months, a larger quantity may be required to achieve desired taste).