Happy Cheese Makers Since 1978
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$6.95
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    This Capilase Lipase powder adds a piquant flavor to Italian cheeses such as Romano and Provolone.

    CONTAINS: Salt, pregastric lamb lipase and non-fat milk.

    YIELD: Each 1oz. bottle contains approximately 5 teaspoons and is enough to do at least 40 gallons of milk and up to 80 gallons depending on your taste.

    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 to suit your taste. Not to 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.

    DISCOUNTS: Order 12 or more 1oz. bottles and receive our price break of $5.00/bottle.

    NOTE: This product is Certified Tablet-K.

    CLICK HERE to view a copy of the kosher certification for this product.

    About Lipase

    From our fabulous blog- http://www.cheesemakinghelp.blogspot.com

    Making Friends With Those Little Enzymes



    "The biology of cheese accurately reflects

    the biology of nature. Its reactions for the most part, except on

    cheese surfaces, occur in a confined almost airless environment in which

    millions of microbes struggle toward some progressive goal, usually

    that of keeping alive." (Cheese and Fermented Milk Foods, Kosikowski, Volume I, p. 417)



    What do you mean?



    Picture this-

    You milk your cow or goat or sheep and carefully carry the milk to the

    milk vat. Within 24 hours, you slowly heat this milk to the right

    temperature and add the starter cultures. You gently handle the curds

    through the rest of the process and then you put the cheese in the cave

    to age. Slowly, over time, the cheese develops that "picante" flavor

    and silky texture you love so much.



    If

    that's the way you make your cheese, congratulations and you can stop

    reading now! You are treating your lipase friends with the respect they

    deserve and they will serve you well.



    Now, picture this- You go to the store and buy pasteurized milk

    because in the area where you live, you can't buy raw milk. You

    patiently and carefully do everything you can to make your cheese

    properly. You put it in the aging "cave" you have made and wait for

    many months. You try your cheese, and it's good, but not like the

    cheese you love so much. Where is the flavor?



    Well, to be blunt, your little lipase friends were killed when your milk was pasteurized. Simple as that.



    I'm

    sorry for your loss. If you don't yet know who your lipase friends

    are, let me introduce you- little lipase enzymes swim around in real

    milk, stalking the big huge fat globules. They have one purpose in

    life- to attach themselves to the fat globules and break them apart.

    This releases fatty acids which creates the sharp "picante" taste in

    cheese (particularly in Blue, Feta and the Italian cheeses.)



    When

    milk is treated roughly (churned or agitated), the fat globules get

    broken. The lipase enzymes (ever vigilant) are just waiting for that

    opportunity to attach themselves to the broken part and begin their

    job. If they begin working before the milk is turned into cheese, the

    cheese will not age properly. (Areas of it go rancid before the rest

    has even developed flavor.) This is why cheesemakers handle their milk so carefully.



    So, you ask- if pasteurization kills the

    lipase enzymes, how come my milk goes rancid after I leave it in the

    refrigerator and go away for a month?



    Well, this is because bacteria also create their own lipase. There are

    some bacteria that thrive in refrigerator temperatures. They are

    called psychrotrophic bacteria. This bacteria secretes a lipase that

    can penetrate and break up even an undamaged fat globule. This again increases the chance of rancidity in the cheese during aging. (This is the reason we warn you against using milk that has been stored for a long time.)



    What is lipase?



    Lipase (pronounced lie-paze) is one of at least 60 enzymes living in

    real milk. (The exact amount of lipase in the milk depends on the breed

    of animal and their diet.) Each enzyme has it's own specific

    function. Lipase enzymes attack the fat globules and break them down.

    This releases free fatty acids. When this happens the way it is

    supposed to, during the ripening of the cheese, it gradually increases

    the "picante" flavor of the cheese. It also makes the texture smooth

    and velvety.



    Lipase

    for cheesemaking comes from either calves, kids, lambs or combinations

    of these. (It also comes from plants, but these plants produce such

    small quantities of enzymes that historically it has not been practical

    to extract them.) The exact way it is made is proprietary, but, in

    general, the pre-gastric glands at the base of the animal's tongue are

    dried and ground into a fine powder. Yes, this is not for vegetarians.

    I saw an article on the Planet Green website which mentioned lipase:



    Who knew the dirty little secret behind

    something called lipase? It's an enzyme from the stomach and tongue

    glands of calves, kids, and lambs found in some vitamin supplements. (Planetgreen.com, Mickey Z., July 29, 2009)



    In recent years, more and more use is being made of microbial lipases.

    There is even a Kosher microbial lipase which should be available soon.

    We'll keep you posted on that.



    How do I know when to use it?



    These are the main reasons to use it:



    1. If you are using pasteurized milk.



    2. If you are using cow's milk to make a cheese that is traditionally made with goat's milk (like Feta).



    3. If you want any cheese you are making to be more flavorful.



    Which one should I use?



    As I mentioned, there are many kinds of lipase available. We carry two of the most commonly used:



    Italase (Calf) (L3) This is a mild, delicate flavor. You would use it in your Mozzarella, Asiago, Feta, Provolone, Blue and Queso Fresco.



    Capilase (Kid) (L1) This is a sharp, more "picante" flavor. You would use it is your Provolone, Romano and Parmesan.



    How do I use it?



    You will need to determine how much to use, according to your flavor

    preferences, but we do not recommend using more than 1/4 teaspoon for

    2-3 gallons of milk. By the way, please do not think that if you want

    more flavor, you should add more lipase. It is not the amount of lipase

    that determines the flavor, but the action of the lipase. So, if you

    want more flavor than you are getting from the sharpest lipase, age your

    cheese longer or change other factors such as the type of milk, the

    type of culture, or the temperature and humidity in your "cave."



    Lipase

    is always added to the milk before it starts to coagulate. So, if you

    are making a fresh cheese (where the starter and rennet are mixed

    together), you add it before the starter. (That goes for any cheese,

    like a lactic acid cheese, where the curds coagulate quickly from the

    action of the starter.)



    If you are making a cheese with rennet that is separate from the

    starter, you need to add the lipase right before you add the rennet.

    (This assures that the lipase does not interfere with the starter.)



    Always dissolve your lipase in chlorine-free (or distilled) water before adding it to your milk (up to 1/2 cup of water).



    How do I store it?



    Keep it dry and store it in the freezer. It will be OK for up to a

    month of shipping time, but then it should be frozen. It will keep for

    up to 6 months at full potency. Then, it will slowly get weaker.

    Yes

    No

    Allergens

    Description of Components


    X Wheat
    X Other Cereals containing gluten
    X Crustaceans
    X Eggs
    X Fish
    X Peanuts
    X

    Soybeans

    X Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphits (> 10 mg/kg)
    X Lupin
    X Molluscs
    Based on 7 Reviews
    Rating:

    Pros:
    Cons:
    From: north central AR

    Better Feta

    I have been using raw cow's milk to make my feta. The sharp lipase has upped the flavor!

    Rating:

    Pros:
    Cons:
    From: Baltimore,Md.

    Lipase powder- Lamb

    The powder added that zing! to the first cheddar round .This was the first attempt at cheese making to bad it only lasted a week !

    Thanks you

    P.S. Mac & Cheese Pleaser !

    Rating:

    Pros:
    Cons:
    • No problems
    From: Charlotte , MICHIGAN

    This is the Lipase that I use all the time . I have been using it for more than 12 years. If I don't use it my friends and family miss the special flavor . It has the quality they expect .

    Rating:

    Pros:
    Cons:
    From:

    awesome!!

    i received the product really fast and its been packed well. great service!!!

    Rating:

    Pros:
    Cons:
    From: Lawrence, Kansas

    Works as desired

    Use this on occasion. Always has worked well for us. No complaints!

    Rating:

    Pros:
    • Quality
    Cons:
    From: Wyoming

    Gives lovely flavor

    Rating:

    Pros:
    • Great flavor
    • Easy to add to cheese
    Cons:
    • Flavor degrades even in free
    • Should come in smaller sizes
    From: Lebanon, PA

    Adds zip to Feta cheese

    Love the flavor that this lipase adds to my feta cheese. Tried the italian but didn't seem to have any zest to it.