I was disappointed with my first one—too bland. It’s still aging so it might improve. Decided to make some changes to the cultures for my second try. This make went well as far as I could tell. Crossing my fingers.
2nd Parmesan 12/08/11
4 gallons raw Brown Swiss cow milk – Part skim approx 2%, milk pH 6.6?
2 tablespoons Athenos yogurt (for LB and ST), mixed with 2 tablespoons water
1/8 teaspoon TA060
1/4 teaspoon LH100
1/8 teaspoon MA11
1/8 teaspoon lipase - mild
Warmed milk to 94 degrees, then added cultures and lipase. Let ripen 45 minutes - pH 6.6, temp dropped to 92 degrees—oops.
Added ¼ tsp (x3) rennet and stirred in. Floc at 14 minutes x 2-2.5 multipier = 28 – 35 minutes. Checked for clean break at 28 minutes. Clean break at 28, so cut into lentil sized pieces and let rest for 10 minutes. Temp at 94 degrees.
Warmed curds to 124 degrees over an hour. Went perfect--on target. Let settle and the curds started matting--the pH was 6.2
Drained curds and molded. Pressed at 30 lbs for a ½ hour then redressed. Pressed overnight at 204 pounds, redressing once.
Yield 3 lbs 3 oz after unhooping.
Brined for 20 hours, flipping after 10.