Parm #1 (https://cheeseforum.org/forum/index.php/topic,13663.0.html)
Going for one that doesn't get cooked too high!
2 gallons 2% PH milk
1/4 tsp. Thermo B
1/2 tsp CaCl2
1/2 tsp rennet
- 10:27 Started heating milk
- 10:44 Milk reached 96º
- 11:35 Milk had cooled down to target temp of 94º, added culture
- 11:43 Stirred in culture
- 12:39 Added CaCl and rennet
- 1:12 Cut curde with knife and for a short time for a whiskLet sit for 10 minutes
- 1:26 Start warming to 124º over an hour
- 2:33 Reached 124º
- 2:45 Scooped curds into colander
- 2:52 Put curds in mold, 10 lb.
- 3:43 Flipped cheese, 10 lb.
- 4:11 Flipped cheese, 20 lb
- 5:23 "
- 6:54 "
- 8:22 "
- 9:30 Put in brine
- 8:58 am Removed from brine, placed on mat
- Some tiny cracks appeared, but I rubbed in some butter and they're doing fine now
- Rubbed lightly with olive oil after a few days
Looks good Stinky. How long are you going to age this?
Nice! :-)
Nice cheese---keep saying I'm going to try a Parmesan-----one question---I've noticed you make a lot of rectangular cheeses----is there a reason for this? Are there any advantages? OK, that was two questions ;)
Qdog
Quote from: John@PC on January 21, 2015, 01:39:10 PM
Looks good Stinky. How long are you going to age this?
Thank you. :) I plan to age it out six or seven months, try it, and age the rest out to maybe a year?
Quote from: qdog1955 on January 21, 2015, 02:28:00 PM
Nice cheese---keep saying I'm going to try a Parmesan-----one question---I've noticed you make a lot of rectangular cheeses----is there a reason for this? Are there any advantages? OK, that was two questions ;)
Qdog
Thank you. :) They fit in the oversmall ripening boxes better. With round cheeses I had to cut them in half and weird stuff happened.
OK, gotcha-----we all do with what we have-----I can relate to that.
Qdog
And, although there's been slightly abnormal mold growth, rubbing it with olive oil biweekly has prevented the most of it. There were some cracks that got filled with first butter and lard, but they haven't been that big a problem, of yet.
Very nice! :-)
Quote from: Stinky on January 21, 2015, 03:03:56 PM
I plan to age it out six or seven months, try it, and age the rest out to maybe a year?
I opened my first parma at 6 months and was disappointed - very little flavor. But gradually, as it has gotten to a little over a year, it has started to taste more like a parma should.
That looks great, Stinky! I like the square look! :)
Sending a "cheese" your way!
I have to make another parmesan soon....I have been sparingly using my first one, which is now 1.5 years old and tastes SO wonderful!
Thanks for your post!
Quote from: awakephd on January 31, 2015, 05:53:42 PM
Quote from: Stinky on January 21, 2015, 03:03:56 PM
I plan to age it out six or seven months, try it, and age the rest out to maybe a year?
I opened my first parma at 6 months and was disappointed - very little flavor. But gradually, as it has gotten to a little over a year, it has started to taste more like a parma should.
Yeah. We'll see. Next parm gets lipase.
Quote from: GoudaGirl13 on January 31, 2015, 06:55:32 PM
That looks great, Stinky! I like the square look! :)
Sending a "cheese" your way!
I have to make another parmesan soon....I have been sparingly using my first one, which is now 1.5 years old and tastes SO wonderful!
Thanks for your post!
Thank you!
Ah yes, the most efficient way to make parmesan is one every 1 1/2 years. Of course. ;)
I used Lipase in my parm and I could tell immediately (during the make) that it was going to have that beautiful "parm" flavour I was wanting. I always use Lipase in Feta as well. :)
Ah nice. I'm thinking of making a feta next week. I've made it before with nice results, although not actually put in brine. We'll see.
Looking good, Stinky.
Larry