Author Topic: Wayne's Cheese: Parm021309  (Read 11450 times)

Likesspace

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Re: Wayne's Cheese: Parm021309
« Reply #15 on: February 17, 2009, 02:23:59 AM »
Wayne, looks great!
It appears that you got a fantastic looking knit on the wheel.
I just realized that I did not add any lipase to the parmesan that I made. While looking at your photos I noticed that you had a bottle showing.
Is this a necessary ingredient in parmesan?
The recipe I used does not list it and I think it's the same recipe that John had listed on this site.
I wonder if it's necessary to get that "true" parmesan flavor and aroma?

Dave

wharris

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Re: Wayne's Cheese: Parm021309
« Reply #16 on: February 17, 2009, 02:43:59 AM »
I will say that I have never made parm without the lipase, so I cannot be sure.
I will add that when i smell it now, it is quite aromatic.  So, I would not change anything.
Smells like strong parm at this stage.


Offline Cartierusm

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Re: Wayne's Cheese: Parm021309
« Reply #17 on: February 17, 2009, 03:33:36 AM »
Dave i'm pretty sure it's necessary, but it'll still be a good cheese.

chilipepper

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Re: Wayne's Cheese: Parm021309
« Reply #18 on: February 17, 2009, 03:38:53 AM »
Well Dave, you and I will be in the same non-lipase boat on our Parms I guess!  I didn't add it to mine either... maybe I should just throw it out now! :) kidding!


wharris

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Re: Wayne's Cheese: Parm021309
« Reply #19 on: February 17, 2009, 03:39:42 AM »
A thought just occurred to me.
I decided to not use cheese cloth on the final press of my second wheel in order to not have cloth marks.
I seem to have traded cloth marks, for cheese nipples.

But it occurs to me that I noticed almost no visible loss of whey during the final press of the parm.
(I did not weigh it before or after.)
 
Assuming there is almost no loss, I would love to have a "finishing" press.  One whose purpose is to both knit the curds, and to establish a nice finish to the cheese.



Offline Cartierusm

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Re: Wayne's Cheese: Parm021309
« Reply #20 on: February 17, 2009, 04:35:55 PM »
Good idea Wayne. That would work for Parm, but I do get whey loss on final press with cheddar.

wharris

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Re: Wayne's Cheese: Parm021309
« Reply #21 on: February 18, 2009, 02:05:20 AM »
I can't believe that i am gonna ask this,  but its legit, and i need to know.

Carter,
How hard is your parmesan?   As you know, I am traveling on business and my wife had to pull my parmesan out of the brine.  She commented that she was surprised at how hard my Parmesan was.


5.1 lbs.  60 hours in heavy brine.


Offline Cartierusm

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Re: Wayne's Cheese: Parm021309
« Reply #22 on: February 18, 2009, 02:25:19 AM »
Oh it's dense, just like you, no really it's pretty hard, going in the brine it will be sort of rubbery but firm and out of the brine will be definatly hard. If I had a bench rockwell tester I could tell you exactly.

wharris

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Re: Wayne's Cheese: Parm021309
« Reply #23 on: February 18, 2009, 06:59:25 PM »
I think i messed up.
I did not add any LH100 Thermophilic starter culture

As i read, I am finding that the Lactobacillus helveticus is necessary.

"Lactobacillus helveticus finishes the acidification process, consuming the remaining sugars (lactose and galactose). In Grana manufacture it is very important not to have any sugars left after 24 hours."
-CHR Hansen

I may eat this sooner than 10 mo




Offline Cartierusm

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Re: Wayne's Cheese: Parm021309
« Reply #24 on: February 18, 2009, 10:41:06 PM »
I think most recieps these days call for Lactobacillus helveticus, but traditional Parmesan calls for Lactobacillus delbrueckii subsp. bulgaricus, I've got some but it's $8 per 15 gallon batch so it's not cheap.

Likesspace

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Re: Wayne's Cheese: Parm021309
« Reply #25 on: February 19, 2009, 01:58:37 AM »
Wayne...
No LH100 in mine either...only TA Thermophilic and a touch of Italian Starter from Leeners.
So what does this mean?
Why would you not go ahead and age it the full time?

Dave

wharris

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Re: Wayne's Cheese: Parm021309
« Reply #26 on: February 19, 2009, 02:43:03 AM »
Well, primarily if its destined for failure, then there is no need to age it.

Secondly, one of the things excess sugar does is turn the cheese brown over time.  The LH100 prevents that.


So,  i may crack this in a couple months 
or tomorrow

I dunno.  I'm pretty mad at myself.  I knew some recipes called for it, but I did not have any, and instead of waiting, (some will arrive by UPS this weekend), I wasted 15 gallons of milk.

BTW, the R. Carrol book does not call for it.
Beginning to not like that book.

Offline Cartierusm

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Re: Wayne's Cheese: Parm021309
« Reply #27 on: February 19, 2009, 09:09:01 AM »
Wayne where did you read that about the cheese turning brown, very interesting. You know I wouldn't worry about it all cheese turns brown eventually  :D


Offline Cartierusm

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Re: Wayne's Cheese: Parm021309
« Reply #29 on: February 19, 2009, 07:10:58 PM »
OOOO I forgot about those. Thanks I'll have to reread them.