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Author Topic: Parmesan with whole milk  (Read 615 times)

Offline Zinger

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Parmesan with whole milk
« on: February 19, 2012, 08:46:19 AM »
Made Parmesan yesterday. Not my first time, but for some reason I inadvertently used whole milk and the error didn't cross my mind until it went into pressing. Any thoughts on what will be my result?
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Offline Wayne Harris

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Re: Parmesan with whole milk
« Reply #1 on: February 19, 2012, 01:42:39 PM »
your parm will be quite edible, just much softer than you would expect.
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Offline Zinger

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Re: Parmesan with whole milk
« Reply #2 on: February 19, 2012, 03:02:57 PM »
Thanks Wayne, that is what I suspected.
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