Italian (Calf) Lipase adds a mild "Picante" flavor to cheeses such as Mozzarella, Parmesan, Asiago and Blue. In powder form.
CONTENTS & YIELD: Active pre-gastric esterase enzymes from calf standardized with sodium chloride.
Each 1 Tablespoon, package will flavor at least 8 gallons of milk and up to 36 gallons, depending on your selected cheese and recipe.
4 ounces, approx. 2/3 cup
Note: Calf Lipase in addition to having a milder flavor characteristic is more difficult to work with than Kid (goat) Lipase, my always preferred Lipase for it's flavor and ease of use. Calf tends to act more like flour and will clump when added to the milk. I recommend spending a few minutes breaking up the clumps with the back of a spoon or putting sterile gloves on and breaking up the clumps with your hands. This will insure proper distribution throughout your milk. Unfortunately, due to the worldwide shortage of Kid Lipase it has become difficult to obtain and increasingly expensive. I advise my students to save it for those "special occasions" if you do have access to Kid.