Author Topic: Doomsday Parmesan  (Read 727 times)

Offline cutetrill

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Doomsday Parmesan
« on: December 30, 2011, 09:48:54 AM »
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. :D 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.


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Offline zenith1

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Re: Doomsday Parmesan
« Reply #1 on: December 30, 2011, 01:53:09 PM »
looks nice .Thankfully cheese is highly portable so when the apocalypse hits you are set to go! Your yield may be a little bit high but I wouldn't loose any sleep over it. Did you hit your scalding temp and time right? You might not have cooked the curd enough. Just a guess until you post your notes for us to look at. Congrat's
Keith

Offline Tomer1

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Re: Doomsday Parmesan
« Reply #2 on: December 30, 2011, 02:32:19 PM »
It should go well grated over some doomsday pasta or ravioli.
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Offline cutetrill

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Re: Doomsday Parmesan
« Reply #3 on: December 30, 2011, 04:04:57 PM »
Yep, heated from 90F to 124F in exactly 45 minutes. Perfect if I do say so myself. ;) And I can't wait for doomsday lasagna!

Offline Cloversmilker

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Re: Doomsday Parmesan
« Reply #4 on: December 30, 2011, 08:18:06 PM »
Perhaps the high yield is due to your milk.  My yields this winter have been quite high due to the seasonal variation in my cow's milk. 


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Offline DeejayDebi

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Re: Doomsday Parmesan
« Reply #5 on: January 07, 2012, 10:32:39 PM »
That is a very nice looking parmesan cutetrill and a fine press at that.