Hi everyone! I am new to cheese making; all my experience has been with Queso Fresco, using Store Milk, Mesophyllic, calcium chloride, animal rennet and salt. Now i want to add Lipase for more flavor or piquancy but i am unsure if i should use it in addition to mesophyllic, or not using mesophyllic at all if using Lipase...pretty confused here :-\ Thanks!
Lipase is an enzyme, not a ripening bacteria, so you will need to include mesophilic (or thermophilic) bacteria. Note that in a fresh cheese, lipase will add just a little tang - not much time for the enzyme to work. In an aged cheese, even a little lipase can go a long way as the enzyme does its thing.
Andy, thanks for your response. I don't have patience/infrastructure to make aged cheeses, at least for now. I like this fresh cheese but I would like it to have more flavor, so i wonder if increasing the lipase (I am planning to use sharp one) would work better for this particular kind of cheese. Thank you!!! :D
Yes, in my experience lipase adds a nice little extra to a fresh cheese, especially one that can sit for a few days.
But the first time I tried it, in a Manchego, the lipase was way too much - the cheese was rather challenging by 3 months, nearly inedible by 6 months, and radioactive by 9 months. :)
Use very little lipase! Even 1/32th tsp in a 4 lb cheese will add plenty of flavor.
my advice,
don't use it at all :o :P(http://www.mycarforum.com/public/style_emoticons/default/thumbsdown.gif)
I tend to only use lipase on feta made with cow milk ,
i always have some in the fridge
Yesterday I made my first 'aged cheese (manchego type), using the following recipe:
8 Litres of milk
1 teaspon calcium chloride diluted in i/4 cup of water
1/16 tsp Meso MO-30
1/16 tsp Thermo (MOT-0920
1/2 tsp Lipase diluted in 1/4 cup of water
1/2 tsp liquid rennet diluted
Cheese salt to make fully saturated brine
Now after reading some responses here i am afraid that my manchego could be over-lipased. What do you think? :(
I can understand using Lipase in p/h milk that has killed everything off. But you shouldn't need it using raw milk I would think.
John, unfortunately i don't have access to raw milk. I wish i had!
thanks
I have used a recipe very similar to yours to make Manchego styles. I use raw milk.
The results have been very satisfactory, and the taste is great from 3 months on.
I have Manchego up to 2 years old in the cave, and the older ones i have tasted have very robust flavours, we love them.
I think you will be fine if you like Italian style cheeses.