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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: billmac on February 17, 2012, 06:20:15 PM
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I've been making 30 minute mozarella from my fresh goat's milk. I've been adding lipase, dissolved in water, just before adding the rennett. It still doesn't have as much flavor as I would like. Any other ideas?
Thanks
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Lipase is an enzyme, not a flavoring, so it doesn't do much good on a fresh cheese. If you want more flavor, try a traditional Mozz instead of the quicky version.
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What flavor do you want? If you want a specific flavor, follow the process required to achieve it during manufacture, or figure out some alternative to add flavor later on post-make, such as by using a marinade.
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30 minutte mozzarella is not the most flavorful of cheeses but adding herbs can give it more flavor.