I’ve only made one other cheese so far, a butterkase. I started cheesemaking primarily to make Parmesan so i skipped over soft cheeses and got into acquiring forms and making a press and a curd cutter etc.
For my Parma, I made a 2 gallon recipe following John Kirkwood’s YouTube video
https://youtu.be/31FtzfAoHPoI followed the recipe pretty closely, my stirring wasn’t ‘continuous’ and toward the end I didn’t really have tiny pieces of curd - they seemed more like bean sized rather than rice grains. But I put them in the form and pressed them and I ended up with a nice looking 789g (1# 11oz) puck. The milk I used was a combination of Rhonnybrook creamline, whole and skim milks. In my area, that brand is available at Whole Foods, and is a higher quality than normal supermarket milk.
After some air drying it has a wonderful scent. I covered it with cheese coating and vac sealed it and it’s in the wine fridge. I don’t plan on waiting a full year to try it. I’ll probably open it in 6 months and use a trier on it.
In the mean time I’m going to make a few other Parmas so I can have one aging longer than the other.
Fingers crossed!
