[Cheese] lipase in chevre?

[Doug Snyder]

What culture did you use?  I made some with the New England  
Cheesemaking chevre culture that had a fairly full flavor.

Doug


On Apr 14, 2006, at 8:43 AM, Erica Cooksey wrote:

> Hi all,
>
> To my delight, my local health food store has begun carrying
> unhomogenized, HTST pasteurized goat milk. So of course I grabbed a
> few quarts and set out to make some chevre.
>
> While I got a great curd and creamy mouthfeel from this, I felt that
> it was rather mild. Has anyone heard of adding lipase to milk for
> chevre? Any good or bad experiences?
>
> Thanks,
> Erica
>
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