Yesterday I made my first 'aged cheese (manchego type), using the following recipe:
8 Litres of milk
1 teaspon calcium chloride diluted in i/4 cup of water
1/16 tsp Meso MO-30
1/16 tsp Thermo (MOT-0920
1/2 tsp Lipase diluted in 1/4 cup of water
1/2 tsp liquid rennet diluted
Cheese salt to make fully saturated brine
Now after reading some responses here i am afraid that my manchego could be over-lipased. What do you think?