Forgot Lipase

[jawdog]

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.

John

[janij]

I think I would have just left it out.  I would be curious to hear if it incorporated into the curd after they were cut.  Let us know.

[jawdog]

I have a feeling that it will be rather bland.  I plan to make another soon (and hopefully get it right).

This one is in the brine.  I will have to see what it is like an a month or so to see how long to age.

Crossing my fingers...

[Sailor Con Queso]

Lipase is an enzyme not a flavoring. I have made the same mistake a couple of times and added lipase after curd cut. It will be just fine.

[DeejayDebi]

BTDT it'll work! Lipase is very forgiving unlike your bacterial cultures.

[jawdog]

Thanks for the replies.  This place is such a valuable resource.  I don't post often; but, I read frequently.

John

[janij]

I am grateful too.  I would have never known you could add it later.