My husband didn't care too much for the Manchego with lipase in it. He said it was too sour. To me it just tasted more like feta. So, today I just finished making a manchego without lipase. If it is still too sour for Michael's taste, then I will need to look at my thermometer that I am using to make sure it is registering accurately as well as revisiting sanitation procedures. We'll know in about 5 days after the Manchego ages a bit.
Had a minor problem with trying to make whey ricotta after this recipe was made. I had put in some heavy whipping cream hoping to increase yield, I got absolutely nothing, so I put the pot back on the stove and brought it to about 180F still nothing, but after I let it sit for awhile it looks like there may be some activity there. We'll see.