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Old 03-31-2012, 09:43 AM   #1
DannPM
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Jan 2011
Pittsburg, KS
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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.
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Old 04-01-2012, 12:14 AM   #2
bgeek
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Mar 2010
Las Cruces, NM
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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
Katie225
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May 2011
Milwaukee, Wisconsin
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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
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Feb 2012
Hillsboro, mo
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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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