Wayne's Parm112709

[wharris]

I started a new batch today.  Same basic recipe with a few tweaks.  Multiplied by 4 as I am making a 24 gallon batch.

16gal 2% past/homogenized milk
8gal whole past/homogenized milk

(1.6g) TA61
(2.8g) LH100
3tsp 18g Lipase (Same amount as always but will be added this much later in the process.  Just to try it.)
12 tsp CaCl2   (This used to be 3 tablespoons.  But in checking,  It should be tsp.)

Time	Task	Water Temp	Milk Temp	pH
8:15	Start	110.	37	6.87
1:15	Ending	141	124	6.36

I took horrible notes this time.  I'm sorry.


I did use less lipase this time.  I'm not sure how that will work out.

[wharris]

Pictures

[wharris]

More Pics

[wharris]

YouTube - Broadcast Yourself.

YouTube - Broadcast Yourself.

YouTube - Broadcast Yourself.

[Likesspace]

Wayne!
The video is a fantastic touch!
Can't say that I envy you all of that clean up but it sure was cool seeing your process.
Good luck with the cheese and thanks for posting this.
Oh yeah, cool wizard ball too. Did you have it custom made?

Dave

[wharris]

no,  that was surprisingly cheap.  50 bucks (USD) i believe. 

I will look for the link.  First time i used it though.  very very handy.

[DeejayDebi]

That was great Wayne. I enjoyed the video footage thanks!  I like the whisk - looks like it saves a lot of energy. Good luck with this batch.

[wharris]

Taken out of the press this morning

[FarmerJd]

Great show Wayne! You said something about it being boring at the end of the second video. No chance! Very entertaining stuff!

[DeejayDebi]

That's looking mighty fine Wayne! Great press!

[vogironface]

Wayne,

With all the chains and clanking metal I could only think of a medieval torture chamber every time you lowered the pot.  Sounded like the rack.  Do you wear a black hood when you make cheese?

It was great to see the video and put the photos we have seen into context.  Thanks for taking the time.

[wharris]

Here is a link to that whisk I used:

[wharris]

This wheel is is 19lbs.  Its in a saturatedsalt Brine that is at pH 4.4 and Specific Gravity of 1.170.
This is as heavy of a brine as I can make.

How long do you suppose i should leave it there?
And should the brine be refreshed at the mid-way point?

[DeejayDebi]

For the sake of the less experienced cheesemakers I will spell this out...

Normally I would use the general rule of thumb which states:

1 hour per pound of cheese /per inch of thickness at pH of 4.7

but parmesan is a salty dry cheese - and the rule of thumb for Parmesan is:

12 hours per each 2.2 pounds of cheese

or 103.6 hours or 4.3 days

[FarmerJd]

Wayne, this is an important question to me. I have made 2 big cheeses that needed brining and I am wondering if I brined them too long using the per pound formula (I went 2.5 hrs per pound; 20 lbs = 50 hrs). It seemed like when I took them out they were very very dry for about 1 inch or more of rind and then the inside was fine. That was alot of rind to be inedible. Maybe this changes over a year of aging but my gouda (after 1 month)was essentially inedible until I got an inch or more deep. I am interested in your results. I have not made another cheese that needs brining because I want to understand this better.