Traditional Manchego is made from sheep's milk. Since we are using cow's milk here, this enzyme will provide some of the same flavors of sheep's or goat's milk.
The recipe for Spanish Manchego can be found here. When you are done with this movie, just close the window.
||After the milk has ripened for 45 minutes, add the lipase mixure -- lipase powder that has been mixed with some water for at least 20 minutes. This will give the milk some of the flavors of sheep's or goat's milk.|
Page Last Modified: