[Cheese] lipase in chevre?

[Erica Cooksey]

I used MM100 from dairyconnection.com and the chevre recipe from fiascofarm.com.

--Erica

On 4/14/06, Doug Snyder <dsnyder at swlaw.edu> wrote:
> 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
> >
> > _______________________________________________
> > Cheese mailing list
> > Cheese at hbd.org
> > http://hbd.org/mailman/listinfo/cheese
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>