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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: cutetrill on December 30, 2011, 03:48:54 PM
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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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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
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It should go well grated over some doomsday pasta or ravioli.
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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!
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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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That is a very nice looking parmesan cutetrill and a fine press at that.