Wednesday, April 3, 2013

Parmesan Cheese

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.

Links To Browse:
How To Make Parmesan Cheese
Making Parmesan Cheese
How To Make Parmesan Cheese

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