Well I build another Parmesan pretty much based on my previous attempt
HERE with a few differences that I will note here.
2/8/09 - Using 4 gallons of raw milk (Jersey). I allowed two gallons to sit overnight and the cream to separate. I siphoned the milk out from under the cream of 2 gallons and then added this 'skim' milk to two gallons of raw milk.
Heated with water bath to 90 degrees and added 1/8 tsp of each TA61 and LH100 cultures and allowed to ripen for 45 minutes.
At which point I added 1/2 tsp of Liquid Veggie Rennet and allowed to set for 30 minutes and had a very good curd set and clean break at that point.
I used a large commercial whisk to cut the curd which worked out really well to get the curd down to pea sized or smaller. Way easier than trying to utilize a knife and curt 1/4 inch cubes and then still having to beat these down.
Raised temp to 124 degrees over 45 minutes and allowed to cook at 124 for 30 minutes stirring during cooking. I allowed the curd to settle and mat for another 15 minutes. Whey pH at this point was 5.6. Ladled off much of the whey and then drained remainder briefly in cloth lined colander, maybe 3-5 minutes.
Press for 40 minutes at approximately 15 lbs
Redress and flip
Press for 1 hour at approximately 20 lbs
Redress and flip
Press for 18.5 hours at approximately 20 lbs
Remove and put in saturated brine for 48 hours.