Author Topic: Oh yeah, Parmesan.  (Read 4669 times)

Flound

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Oh yeah, Parmesan.
« on: April 24, 2015, 05:05:15 PM »
Parmesan 24/04/2015

16L Farmers 2%
3.1ml CaCl in distilled water solution
6 cubes Thermophile Type B (Biena)
3/8 tsp calf lipase
3.3ml calf rennet in 60ml distilled water


7:30 11.9C put milk in steam pan, added CaCl solution, starter and lipase, raising temp to 38C
8:15 17.5C
8:27 19.5C
9:00 26.9C
9:30 34.1C
9:45 36.0C
10:00 37.8C started 45 minute ripening
10:30 38.2C
10:45 38.4C added rennet solution started timer
10:57 38.0C 2.5x multiplier, cut curd at 11:15
11:14 37.9C
11:18 started cutting curd
11:23 38.3C finished cutting curd using whisk. Let curd settle 10-15 minutes
11:36 stirred curds
11:43 37.4C finished stirring - raising temperature to 51.5C over 45 minutes
11:50 38.1C stirred
11:58 39.9C stirred
12:18 42.2C stirred
12:34 44.8C stirred
12:40 44.5C stirred
12:46 46.7C stirred
12:50 47.7C stirred
12:53 48.3C stirred
12:59 49.4C stirred
13:01 50.0C stirred
13:04 50.5C stirred
13:06 51.1C stirred
13:09 51.4C stirred removed from heat, leave for 15 minutes
13:20 drained whey at 13:15, into press under 10kg 6.5" Tomme 30 minutes, started secondary coagulation
13:50 flipped, redressed, under 20kg for 30 minutes.

Very impressed with the temperature control once I figured it out. (My tests with water didn't factor in the curd mass so the first but was slow. A minor adjustment at 12:15 rectified that.

Off to make a saturated brine, do the secondary coagulation and the last flip until the morrow.


Stinky

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Re: Oh yeah, Parmesan.
« Reply #1 on: April 24, 2015, 05:52:36 PM »
Cool cool cool!

How long you aging it and how you treating the rind?

Flound

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Re: Oh yeah, Parmesan.
« Reply #2 on: April 24, 2015, 10:08:45 PM »
This one will go out a year. Just so I can have some parm a year from now. I'll be putting out second and third makes in the next week or so and if all goes well, I'd like to age one out two years and its cousin, the third, I'm taking out as long as I possibly can.

Once the rind develops, I'll start alternating oil and salt rubs every two weeks starting at 6 weeks, at least two of each, but maybe three depending on the rind condition then.

I'll monitor the weights and if need be, I may have to wax at some point. We'll see.

It's under 30kgs now. It'll be there overnight and into the brine bath tomorrow.

Weight before this last press 1,510g.

Ricotta 440g.

13L whey.





Flound

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Re: Oh yeah, Parmesan.
« Reply #3 on: April 26, 2015, 10:41:55 PM »
Out of the brine...

1520g.

Offline Al Lewis

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Re: Oh yeah, Parmesan.
« Reply #4 on: April 26, 2015, 11:24:39 PM »
Looking good.  I have one of these in the cave for the next year.  Hope it ages out properly as it's vacuum packed.
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Flound

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Re: Oh yeah, Parmesan.
« Reply #5 on: April 27, 2015, 09:29:18 AM »
Overnight and it's already dry to the touch. Rind is firm already. Might put it into the cave this evening, tomorrow morning at the latest. 24-36 hour air dry, I'm guessing.

Til Nubbin Wood remove to Affinage, I cannot taint with fear.
« Last Edit: April 27, 2015, 09:37:16 AM by Flound »

Flound

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Re: Oh yeah, Parmesan.
« Reply #6 on: April 27, 2015, 11:52:09 AM »
I may even do a perfunctory salt and vinegar rub just to forestall this wheel going the way of my last two makes.



Caerphilly
http://cheeseforum.org/forum/index.php/topic,14548.0.html

Camembert
http://cheeseforum.org/forum/index.php/topic,14544.0.html

Offline Schnecken Slayer

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Re: Oh yeah, Parmesan.
« Reply #7 on: April 27, 2015, 04:36:39 PM »
It looks like you have a good knit on that one and fingers crosses that it doesn't suffer the same fate as the other two (I agree that the salt and vinegar wash is probably a good precaution). ac4u
-Bill
One day I will add something here...

Offline Al Lewis

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Re: Oh yeah, Parmesan.
« Reply #8 on: April 27, 2015, 04:40:46 PM »
Have you considered a white wine wash?
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Flound

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Re: Oh yeah, Parmesan.
« Reply #9 on: April 27, 2015, 08:49:04 PM »
Have you considered a white wine wash?
I've already given it the aectic acid two step, but I'm intrigued by the white wine wash. As I've never done a booze wash of any type, what might I expect, i.e., benefits, etc.?

Here it is after the salt/vinegar rub.

Offline Al Lewis

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Re: Oh yeah, Parmesan.
« Reply #10 on: April 27, 2015, 08:56:57 PM »
Straight white wine will normally kill any and all molds.  I then do regular washes with a 1/3 white wine 2/3 18% brine mixture.  That seems to keep them away very well.
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Flound

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Re: Oh yeah, Parmesan.
« Reply #11 on: April 27, 2015, 09:16:16 PM »
Straight white wine will normally kill any and all molds.  I then do regular washes with a 1/3 white wine 2/3 18% brine mixture.  That seems to keep them away very well.
Does it impart any flavour? I assume if it does, it's clearly leagues ahead of vinegar...

Stinky

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Re: Oh yeah, Parmesan.
« Reply #12 on: April 27, 2015, 09:19:10 PM »
Not much at all. Some to the rind.

Flound

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Re: Oh yeah, Parmesan.
« Reply #13 on: April 27, 2015, 09:40:34 PM »
Well, Stinky, I think I will endeavour to try that. If nothing else, it sounds more elegant.