I just made a Romano with 8 gallons of cow's milk. As I was waiting for rennet to set (@2.5 floc), I noticed the lipase still sitting in its bowl. I waited until I cut the curd and added the lipase into the whey. Then I proceded to stir & cook. Any idea what's going to happen? Will it actually flavor the cheese?
Also, this is my first cheese to be pressed with Carter's pneumatic press. Really easy to use.