Author Topic: Wrong Milk  (Read 2031 times)

Zinger

  • Guest
Wrong Milk
« on: December 15, 2009, 07:30:03 PM »
I am making a Parmesan and just realized that I inadvertantly used skim milk instead of 2%. Any thoughts about how to save it or what my results will be? I am curently waits for flocculation.

Thanks

Sailor Con Queso

  • Guest
Re: Wrong Milk
« Reply #1 on: December 15, 2009, 07:36:21 PM »
Your yield will be lower and the finished cheese will not be as rich but it will turn out fine.

linuxboy

  • Guest
Re: Wrong Milk
« Reply #2 on: December 15, 2009, 07:37:56 PM »
It will be fine. A little more dry than a regular parm, and will need to age longer to get the same umami tang. Also your yield will be lower. Skim milk makes a decent parm.

Zinger

  • Guest
Re: Wrong Milk
« Reply #3 on: December 15, 2009, 07:39:53 PM »
Thanks Sailor and Linux for your quick replies. My flocc time was 10 minutes so I am waiting another 20 minutes to check for a clean break.

linuxboy

  • Guest
Re: Wrong Milk
« Reply #4 on: December 15, 2009, 07:43:04 PM »
20 more mins is a 3x floc multiplier. That's a tad high for a parm. I do 2x max, and that's with winter milk. If the set seems to be progressing okay, I'd cut at 2x into 1/2", then let the curd heal for 5-15 mins (depends on how the curd looks, with winter milk it's closer to 15), then finish cutting to 1/8" and start bringing up the temp.

Zinger

  • Guest
Re: Wrong Milk
« Reply #5 on: December 15, 2009, 07:44:24 PM »
Thanks again Linux - I love this forum.