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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: jawdog on January 15, 2012, 02:14:12 AM

Title: Forgot Lipase
Post by: jawdog on January 15, 2012, 02:14:12 AM

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

Title: Re: Forgot Lipase
Post by: janij on January 16, 2012, 12:39:32 AM

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.

Title: Re: Forgot Lipase
Post by: jawdog on January 16, 2012, 04:25:28 AM

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...

Title: Re: Forgot Lipase
Post by: Sailor Con Queso on January 16, 2012, 04:45:07 AM

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.

Title: Re: Forgot Lipase
Post by: DeejayDebi on January 16, 2012, 05:19:04 AM

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

Title: Re: Forgot Lipase
Post by: jawdog on January 17, 2012, 02:35:00 AM

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

John

Title: Re: Forgot Lipase
Post by: janij on January 17, 2012, 03:12:26 PM

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