This is my first attempt at Parmesan cheese, and I have to say I was quite nervous about it. I used 3 gallons of milk and Ricki Carrol's recipe. All in all the make went well, but my final weight for the cheese is just under 3 pounds, when it should be about 2.5 pounds. I think I didn't cut the curds small enough before I started cooking them. I must remember to try the whisk method next time.
I'm really happy about the press, too. There's barely any cheese cloth marks. Hooray I think I'm getting better at this.
Now it's just a matter of surviving the apocalypse in 2012 so that I can crack open this bad boy for next new years.