Author Topic: Oh yeah, Parmesan.  (Read 82 times)

Offline Flound

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Oh yeah, Parmesan.
« on: April 24, 2015, 12:05:15 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.

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Offline Stinky

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Re: Oh yeah, Parmesan.
« Reply #1 on: April 24, 2015, 12:52:36 PM »
Cool cool cool!

How long you aging it and how you treating the rind?
It's probably a pathogen.

Offline Flound

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Re: Oh yeah, Parmesan.
« Reply #2 on: April 24, 2015, 05:08:45 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.




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Offline Flound

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Re: Oh yeah, Parmesan.
« Reply #3 on: Yesterday at 05:41:55 PM »
Out of the brine...

1520g.
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Offline Al Lewis

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Re: Oh yeah, Parmesan.
« Reply #4 on: Yesterday at 06:24:39 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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