Author Topic: Parmesan! (provided the worlds doesn't end Friday)  (Read 2953 times)

Offline bbracken677

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #15 on: March 16, 2013, 03:07:13 PM »
Works well for just about any italian hard cheese. If you have the TA 61 though, use that...no need to make a special purchase just for Parmesan.



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Offline Al Lewis

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #16 on: March 16, 2013, 03:33:56 PM »
that's what I thought.  It says it's for parma style cheeses.

Offline Sailor Con Queso

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #17 on: March 16, 2013, 05:08:26 PM »
TA-61 should be used in conjunction with LH-100.
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Offline Al Lewis

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #18 on: March 16, 2013, 05:10:23 PM »
I have both.  Thanks Sailor!!

Offline bbracken677

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #19 on: March 17, 2013, 02:52:17 PM »
I figured I should include some cheese porn pictures of what is left of the wheel:


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Offline akhoneybee

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #20 on: March 27, 2013, 12:17:01 PM »
great info here.  I'm getting my ph meter..........!
2 cheddars, the jury is not in yet! 2 goudas and a couple of soft cheeses that were just okay. Crottins waiting.
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Offline bbracken677

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #21 on: March 27, 2013, 01:13:09 PM »
Thanks! I am really happy with the outcome. I only have half the wheel left now, and since we are going to have a cheese and wine party at work in a week and a half, I expect the rest to go then. Also going to take a cheddar and maybe crack open the cheshire I have aging, and maybe the asiago I made a couple months ago.

Offline bbracken677

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #22 on: March 28, 2013, 06:39:29 AM »
That is a gouda?   Nice job! 

Offline Boofer

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #23 on: March 28, 2013, 08:25:20 AM »
Looks great...for a table cheese.  A cheese to you for a tasty-looking treat. :)

What is in the "SuCasu" culture mix?

Looks like you veered from the Parmesan recipe ingredients in 200 Easy recipes. It called for 2% milk. The cream you added takes it to a new level.

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Offline bbracken677

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #24 on: March 28, 2013, 08:48:21 AM »
The SuCasu mix is as follows:
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. lactis
Lactobacillus helveticus


I used 1.5 gallons of non fat milk and 2 cups of cream, so depending on the actual fat content of the raw milk I think I am just a little over the 2 % or so fat content of a parmesan, so yeah, I am off a bit, but I dont think it is significant.
Considering the result (at least to date, I have another wheel made the same time which will age out to a year) I think I was pretty close. The flavor is spot on, just mild and the texture is almost perfect...I am planning on another oiling of the one in the cave, and then will bag it an about another month to prevent further moisture loss.  I used some on top of a twice baked potato the other night and it melted much like I would expect a parm type to.

Thanks for the cheese!


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Offline H-K-J

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #25 on: March 28, 2013, 12:12:48 PM »
You can use Thermophilic LH series ((LB) Lactobacillus delbrueckii subsp and (LH) Lactobacillus helveticus)
and Thermophilic Starter Series TA 61-62 ((ST) Streptococcus thermophilus)
same stuff as the SuCasu other than the proportions
Just sayin :)
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Offline bbracken677

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #26 on: March 28, 2013, 05:48:14 PM »
I have an asiago I made using the same (sucasu) cultures and I will be cracking it early (based on Al's result on an early asiago) for a test in the next few days. After a taste I will decide whether to seal it and age further or go ahead and make it a table cheese. 

Cheese und crackers!

I got the sucasu based on it's listing description, however to do it again I would just buy the individual components for greater flexibility...we live and learn!

Offline Boofer

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #27 on: March 29, 2013, 07:48:16 AM »
I got the sucasu based on it's listing description, however to do it again I would just buy the individual components for greater flexibility...we live and learn!
But if you have a culture mix that seems to do what you want, why not stay with it? Case in point, at varying times I like Kazu (LL, LC, LD, LH) and MA4001 (LL, LC, LD, ST). I really like Alp D (LL, LC, LD, ST, LH, LBL) and PLA (Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hanseii, Geotrichum candidum...2 forms of linens, a yeast, and Geo).

There are occasions when I feel like simple, less complicated is called for. Then I just go with a single strain like Aroma B.

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Offline Sailor Con Queso

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #28 on: March 29, 2013, 08:44:30 AM »
You can use Thermophilic LH series ((LB) Lactobacillus delbrueckii subsp and (LH) Lactobacillus helveticus) and Thermophilic Starter Series TA 61-62 ((ST) Streptococcus thermophilus) same stuff as the SuCasu other than the proportions

It's not just proportions. All bacteria are not created equal. The names may be the same, but the strains are different. You can get substantially different results using varying manufacturers or blends of bacteria. Acidification curves, flavor profiles, proteolysis, lipolysis, etc can all be different.
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Offline H-K-J

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Re: Parmesan! (provided the worlds doesn't end Friday)
« Reply #29 on: March 29, 2013, 09:48:40 AM »
yes you both bring out the obvious, all I was sayin for us backwoods cheese makers (ME) the fewer cultures I need to use up the less the cost per cheese
were as I only make a few cheeses I try to make them with what I have on hand,
with the few cultures I have I can make quite a few different cheese, all be it maybe not correctly (as I have embarrassingly shown on the forum) :-[
When I first decided to make cheese all I wanted to make was a blue that the wife and I would enjoy, yet after joining the forum I found out it isn't hard to make other cheese,
it is hard to get them right ;)
I am now fascinated with the process, I am a newbie in duh woods, and havin one heck of a good time experimentin ;D   
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