Return To:

Lipase Powder

(1 customer review)

Mild calf Lipase powder, to add the characteristic sharp piquant flavour to Italian cheese. For a milder flavour, in blue, mozzarella and parmesan. Directions: For each 7.5ltrs of milk, dissolve 1/8-1/4 teaspoon Lipase powder in 1/2 cup of cooled boiled water 1/2 hour before use. Add to milk just prior to rennet. Store tightly sealed in freezer. 1 oz container.

Contents:- Salt, pregastric Calf lipase, Non-Fat Milk


Product ID: 0101


Lipase Powder

All the cultures are sold in single sachets, unless stated otherwise.

Cheese cultures are used to make and ripen cheese, yogurt and Kefir. Culture is also just another name for groups of beneficial bacteria, naturally living in raw milk.

Adult humans actually have trillions of friendly bacteria swimming around in their gut.

The definition of ‘Bacteria’. Small single-celled organisms, found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure.

Which brings me nicely onto the difference between Mesophilic and Thermophilic cultures.

When your cheese making recipe requires low-temperature preparation, a Mesophilic culture should be used. Works best with temperatures around 32c – 90f. Suitable for most soft and hard cheeses.

Lipase powder is added to the milk at the same time as the culture.

Thermophilic cultures, on the other hand, require heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss cheese, Parmesan, Mozzarella …..

These cultures are essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid.

However, a cultures job doesn’t end with the initial fermentation process. They are also responsible for the way your cheese will taste at the end of the maturing or aging stage.

We stock a wide variety to suit the home and small scale cheese maker. Including white, blue and red mould producing cultures.

Recipes often use the terms ‘Mesophilic’ and ‘Thermophilic’ so we have included this classification in our descriptions to make choosing the right culture easier.

The worst thing that can happen is moisture gets into the sachet and sticks the granules together. Please ensure sachets are sealed completely between batches.

Allergens & Usage

Download Information Sheet >

1 review for Lipase Powder

  1. jeremy wood

    this certainly worked ! Added a nice flavour touch , on a cows milk cheddar, softening it to taste more like sheets milk

Only logged in customers who have purchased this product may leave a review.