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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
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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
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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.
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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...
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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.
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BTDT it'll work! Lipase is very forgiving unlike your bacterial cultures.
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Thanks for the replies. This place is such a valuable resource. I don't post often; but, I read frequently.
John
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I am grateful too. I would have never known you could add it later.