We need to prepare the lipase enzyme now because it needs to set for a while.
The recipe for Spanish Manchego can be found here. When you are done with this movie, just close the window.
||When the milk is warm, you'll want to add the lipase enzyme that "tricks" the cow's milk into tasting like sheep's milk. It needs to be mixed with some water and allowed to set for, at least, 20 minutes before adding it to the milk.|
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