Author Topic: Parmesan with whole milk  (Read 1080 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.

Offline Spoons

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Re: Parmesan with whole milk
« Reply #3 on: September 09, 2013, 08:33:51 AM »
I'm bumping the thread hoping to find out how the whole milk parm turned out. Was it softer to the point of cutting slices? or is it still a grating cheese?
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Offline Tiarella

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Re: Parmesan with whole milk
« Reply #4 on: September 09, 2013, 11:02:28 AM »
I made a Parm style from very rich high butterfat goat milk and it's grating cheese for sure.  maybe I could use a cheese planer on it.....not sure because I haven't tried that.  Mine is a year old and great grated over food or used to make pesto....that's what we've done with it so far.


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Offline Ananke

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Re: Parmesan with whole milk
« Reply #5 on: December 16, 2013, 10:30:26 AM »
My one month old parmesan was made with whole milk, I used a recipe on the internet.  I didn't realise this wasn't the norm.

My cheese is puffing up quite a bit, do you think that is the reason why?
The years have been kind to me, it's the weekends that done the damage.

Offline Geo

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Re: Parmesan with whole milk
« Reply #6 on: December 16, 2013, 01:19:15 PM »
Hm...using whole milk won't cause puffing. The puffing is probably because of yeasts working in the pastes of your cheese and releasing gases. This is often referred to as "late blowing".

I'd age the cheese out anyway and try it when it reaches age, if you see no other ill effects. The end result is usually a lot of holes in the cheese, like Swiss or gouda.

Offline Ananke

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Re: Parmesan with whole milk
« Reply #7 on: December 16, 2013, 01:29:03 PM »
Oh dear, a holey parmesan lol

I suppose I better get another one made soon. 

The years have been kind to me, it's the weekends that done the damage.

Offline Geo

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Re: Parmesan with whole milk
« Reply #8 on: December 16, 2013, 01:36:30 PM »
It's also worth trying to figure out where the infection came from. It could be from the culture you used (some cultures are made to encourage gas production), air-borne spores or perhaps from making bread in your kitchen.

I'm jinxing myself to say I've not had a yeast infection in any cheeses I've made yet. It's astounding, considering that I brew beer, make cheese and bake sourdough in the same kitchen.