Hello Chris, I apologize for the delay, I had to change hands for a while
Here is the recipe in general that I realized:
- 7 liters of farmer's milk (raw → pasteurized)
- 250ml Ferment Mesophilic / Thermophilic (200ml Thermo - 50ml Mesophilic)
- 1,2 Calcium 33% dilute in 40ml clean water
- 2.9 ml Rennet 1/10000 in 50ml cold milk First.
I pasteurized the farmer's raw milk to 70 ° C for 15 seconds and chilled to 38 ℃ to add calcium.
The milk to reach 32 ℃ put the ferments well to mix gently but well. (Wait 60 minutes)
Milk 32 ℃ addition of Rennet and again wait between 40 and 60 minutes (depending on the milk so thick or not control)
Cut thin slices waiting 5 minutes and continue until corn grain size, let stand 10 minutes.
Then I heat the milk gently, always quietly to a temperature of 51 ℃ in 70 minutes,
stirring slowly to prevent pieces from sticking together.
To see if we can take a pile in hand and put it in a ball to see if it fits together, if ok, we can remove the curd.
I first bandaged with butter for the beginning, then when I had a nice crust,
I removed the bandage and scraped the butter to continue with only slightly salty olive oil.
It was not really a good recipe because it lacks a lot of details, I write from the tablet and can note was present, thank you for your understanding.
May the best Parmesan be yours,
best regards.