What is it?
Lipase is an essential ingredient in making certain types of cheese. An enzyme derived from animals, it that breaks down milk fat and creates feta’s distinctive “cheese-y” flavors. Calf lipase, used in feta, produces the mildest flavor, while lamb lipase is used for the sharpest cheeses, such as Romano. It’s sold in powder form.
How to store:
Lipase must be stored in the freezer.
Nothing compares to the fresh taste of homemade feta. Traditionally made with sheep's milk, this Greek cheese is equally delicious when made from store-bought cow's milk. What gives it the…