Parmesan Cheese
2 gallons skim milk
1 packet thermophilic direct set culture
1/2 rennet tablet dissolved in 1/4 Cup cool water
2-3 Cups salt
Warm milk to 90°F. Add starter. Stir. Ripen 30 minutes.
Stir in rennet. Set 30 minutes.
Cut curds into cubes.
Raise temp. slowly to 124°F. Stir often.
Curds will shrink to size of rice. Let curds settle 5 minutes.
Pour off whey through butter muslin. Pack into cheesecloth lined mold. Press at 5 pounds for 15 minutes.
Flip cheese. Press at 10 pounds 30 minutes.
Flip cheese. Press at 15 pounds 2 hours.
Flip cheese. Press at 20 pounds 12 hours.
Remove cheese. Remove cheesecloth. Place cheese in saturated salt solution 4-6 hours.
Remove cheese from brine. Place on cheeseboard. Cure at 55°F 10 months or longer. Flip daily for several weeks, then once per week until eaten. Remove mold growth.
After 2 months curing, wax cheese.
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How To Make Parmesan Cheese
Making Parmesan Cheese
How To Make Parmesan Cheese
