Can you tell me more about lysozyme?
It's a safe alternative but it does derive from eggs. So I don't know about potential allergens. It lasts 2 years from production date and you need to us very little of the stuff per gallon of milk.
I haven't looked into prices yet, but I'm also interested in trying this out. I only have 1 source of "affordable" cream-line milk, and ever since I made the switch, I've had late blowing problems. I've been using sodium nitrate since and followed the guidelines from Morris' cheese making book.
I'd really like to try Lysozyme, but I've only seen the 500g bottle which is an awful lot! If a few of us are interested, maybe we could ask Yoav to act as a distributor. He could sell to us in smaller quantities.
