I have been playing with a basic recipe and have made it several times trying to vary only one thing at a time. Specifically this question is to lipase. I have made a batch with calf and one without. I was making one with kid, but forgot didn't add it at the same time as the culture. I put it in later and extended the ripening period to 90 minutes. Does the lipase do its enzyme thing while it is milk, or when it is aging as cheese?
