Comments on: What Is Lipase? The Purpose Of Lipase In Cheese Making https://curd-nerd.com/lipase-what-is/ Your Essential Home Cheese Making Resource Wed, 30 Jan 2019 00:55:21 +0000 hourly 1 https://wordpress.org/?v=5.4.19 By: Curd-Nerd https://curd-nerd.com/lipase-what-is/#comment-24066 Tue, 01 Apr 2014 00:32:25 +0000 https://curd-nerd.com/?p=771#comment-24066 I do not use Lipase in my Mozzarella recipe, and I would assume the 30 minute mozzarella is the same.

]]> By: zahi https://curd-nerd.com/lipase-what-is/#comment-11286 Sat, 14 Dec 2013 04:57:53 +0000 https://curd-nerd.com/?p=771#comment-11286 I need more elastic for haloumi. Some friends advice me to add some lipase to make it more elastic. Thanks

]]> By: Curd-Nerd https://curd-nerd.com/lipase-what-is/#comment-8787 Wed, 17 Jul 2013 07:02:43 +0000 https://curd-nerd.com/?p=771#comment-8787 In reply to Matt.

Hi Matt

To prevent this ‘bleeding’, you need to put your mozzarella in the cold water for no less than 10 minutes to let it fully cool, then wrap it and put it in the fridge to let it cool for another few hours at least to let it ‘rest’. This should help with your problem.

]]> By: Matt https://curd-nerd.com/lipase-what-is/#comment-7256 Wed, 24 Apr 2013 04:38:17 +0000 https://curd-nerd.com/?p=771#comment-7256 Just made some delicious mozzarella from a book. The only problem is the mozzarella seems to be “bleeding.” When I checked on it the milk spills all over my hands like melting ice cream. Just ate a piece and it had the perfect texture, yet like I mentioned it is running. It lost close to 4 or 5g in a span of 8hours. Could his be due to a lower strength lipase? The recipe calls for high strength specifically. Or is this just ow fresh mozza rolls?

Thanks!

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