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Old 03-31-2012, 09:43 AM   #1
Jan 2011
Pittsburg, KS
Posts: 1,867
Liked 23 Times on 20 Posts

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.
Time to have some fun

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Old 04-01-2012, 12:14 AM   #2
bgeek's Avatar
Mar 2010
Las Cruces, NM
Posts: 86
Liked 1 Times on 1 Posts

I was going to attempt a cheddar soon (I've only done soft cheeses/mascarpone so far). I think I'll order some.

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Old 05-07-2012, 04:49 PM   #3
May 2011
Milwaukee, Wisconsin
Posts: 4

The cheddar recipe I have doesn't include lipase, but I have some at home. How muchper gallon and when do you add it?

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Old 05-30-2012, 08:47 PM   #4
BrewandWineSupply's Avatar
Feb 2012
Hillsboro, mo
Posts: 96
Liked 8 Times on 7 Posts

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.
Beer, wine, distilling and cheese supplies and equipment, Coffee, teas, and sausage and jerky stuff. Kegging equipment too.
Stocking Lublin, Lomic, Junga, Marynka and other Polish hops.

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