I want to try my hand at a parmesan. All the recipes I have seen say to use 2% milk, but the only low-fat milk available here (that I've been able to find so far) has been processed to death and would probably refuse to turn into anything even vaguely resembling cheese. A few weeks ago I bought some full-fat non-homo milk and then had to leave it sitting for a few days (life getting in the way) in a polystyrene cooler box. When I opened the cartons, the milk and cream had separated out and I had to literally scrape the thick cream off the sides of the cartons. Could I do the same again, this time deliberately leaving the milk to sit for a while (overnight in the pot? Would it go off? Nighttime room temps of around 25C), skim off the cream and use what's left to make parmesan?
Could I use the cream to make marscapone? (How much cream would 16 litres of full-fat milk yield?) Cream cheese? Rich 'n' creamy ricotta (mixing it in with the whey)? A trifle? Ice cream? I found a recipe for Cheshire cheese that used creme fraiche as the starter - could I culture the cream and use that?
The parmesan recipes also all seem to call for the use of lipase, which I'm not going to use on account of I'm a vegetarian. Will the lack of lipase have a very big effect on the taste of the cheese? Is there anything non-beast-based that I could/should use as a substitute?
Would a 16l batch make a cheese large enough not to need waxing while it ages? My cave has a bowl of water in it, but the humidity rarely gets higher than around 70%.
Lots of questions....