Lipase - WOW

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DannPM

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Used the mild form of Lipase tonight while making my first real cheddar (only did cheddar cheese curds before) and man does this stuff make a difference. I tasted a bit of the salted cheddar curds and they are miles apart from the curds I had made previously without lipase. Just thought I'd pass along to any other cheese making noobies.
 
The cheddar recipe I have doesn't include lipase, but I have some at home. How muchper gallon and when do you add it?
 
You add 1/8 to 1/4 tsp to 2 gallons of milk. I have been wanting to try using the sharp to make some cheese.
I carry both sharp and mild.
 
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