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.