Mild lipase powder (italase) is a flavor enzyme that will add a mild flavor to Italian cheese including Mozzarella, Parmesan and Feta.
Ingredients: pregastric calf lipase, salt, nonfat dry milk
1/2 hour before use, dissolve 1/8 tsp of lipase for every 2 gallons of milk in 1/4 cup cool, non-chlorinated water. Add to milk at the same time as culture. Amount used can be adjusted to personal taste.
Store in the freezer