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Lipase | for spicy Italian cheese making

5,99

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(3 customer reviews)

Lipase is used in home cheese making of long and medium-ripening cheeses, where a more aromatic “spicy” flavor is required, like Italian cheeses, as well as some feta and blue cheeses.

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Description

What is lipase for cheese making?

Lipase is used in home cheese making of long and medium-ripening cheeses, where a more aromatic “spicy” flavor is required, like Italian cheeses, as well as some feta and blue cheeses.

Lipase is one of the many enzymes that are present in raw milk. The enzymes attach themselves to the fat globes of the liquid and break them down, which then causes the fatty acids to be released. This creates the aroma, texture and sharp taste common and desired in these cheeses. Lipase enzyme overall enhances the flavor of those cheeses. If you make these cheeses from pasteurised milk it’s a good idea to add lipase as the enzymes get destroyed during pasteurisation. Read more on lipase on curd nerd.

Content

  • 10 grams of  starter cultures, enough for about several hundreds liters of milk
  • The starter is completely natural without preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten-free.
  • Produced in Italy
  • Contents: enzymes
  • Allergens: milk
  • Not suitable for vegan cheese, but please check out our large selection of vegan cheese molds and cultures.

Characteristics

Optimum temperature for growth: 28 – 37 °C

Maximum temperature: 50 °C

The optimum pH = 5.5

Use Grams per 100 L of milk  Taste
Provolone and other spicy cheeses 5 – 8  Spicy
Sour cream 1 – 2.5  Sour, spicy

Combine this cheese starter culture with:

This is an additive, so it is used in combination with other cultures.

Looking for vegan cheese cultures?

This product contains milk. If you want to make vegan cheese, check out our large selection of vegan cheese molds and cultures.

Storage instructions

In the fridge or freezer. Shelf life is approximately 1,5 years in the freezer  or 12 months at +5ºC.

How do you use this culture?

This is a Direct Vat Inoculation (DVI) culture, meaning you can add the starter straight from the freezer to the milk.

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheesevegan blue cheese starter kits at home, with a focus on vegan camembert and vegan blue cheese. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

3 reviews for Lipase | for spicy Italian cheese making

  1. Robert Kuhar (verified owner)


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  2. Anonymous (verified owner)

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  3. Mariusz Maciazek (verified owner)

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