My 5 gallon parm was too thin when pressed in an 8 inch mould, so I decided to try my first 8 gallon make. All of my previous cheeses have been heated in a double boiler over a gas cooktop. This make was my first using direct heat. I felt like my first batch might have been slightly over-cooked, so I worked on speeding up the process this time. The recipe was the same as for the first make, only scaled up.
Ingredients
8 gallons 2% pasteurized non homo milk
2 cubes TA61
8 cubes LH100
1/2 teaspoon lipase powder
2 teaspoon calcium chloride
96 drops rennet
Dry salt to 2-1/2 to 3%
1. Add CaCl
2. Warm milk to 94F and add culture once there.
3. Let ripen until pH drop of 0.05 to 0.1, maintaining temp at 94F. (Start pH was 6.61. After ½ hour, pH was 6.56).
4. Add lipase dissolved in 1/4th cup water.
5. Dilute rennet in 1/4th cup R/O water and add after ripening.
6. Using 2 floc multiplier cut curds after 26 minutes from the addition of rennet. (13 minute floc time).
7. Cut curds initially to 1/2 inch and rest 5 to 10 minutes then stir with a whisk reduce to lentil sized pieces.
8. Remove approximately 2-1/2 gal whey for easier heating. (The bailer I use to remove whey is an Oxo fat separator/strainer. See pictures. The best device I've found to date for removing whey).
9. Heat curds and whey to 130F fairly quickly...30 minutes would be optimum. Keep stirring to distribute heat. (This took about 25 minutes. A lot faster than with a double boiler).
10. Once you have reached the desired temp, maintain temp until curds begin to clump together. The final curd needs to be dry, but not so dry that they do not hold together when pressed. (Curds were clumping, so even though pH was 6.49, I decided to settle the curd).
11. Settle pH target 6.45. Drain target 6.4.
12. Consolidate settled curds with mat and hand pressure. Gather into cloth.
13. Transfer to warmed mould.
14. Press under warm whey at 1/2 psi for 30 minutes. Flip and rewrap, press for another 30 minutes.
15. Remove whey, flip, rewrap and press at 2 psi for 30 minutes. Flip, rewrap and press for another 30.
16. Flip, rewrap and press at 4 to 5 psi for 12-16 hours.
17. Weigh cheese and start dry salting. (Weight 2900 grams 2-1/2% salt = 72 grams).
18. Continue dry salting until salt is used up (1 to 2 days).
Affinage:
Age at 50°F to 55°F and 85-90% humidity. Flip cheese daily for the first couple weeks and then once weekly thereafter. After 1 month rub rind with oil. Repeat a couple times. Plan to bag at 3 months.
If mold appears on the rind, wipe off with a cloth dipped in a vinegar-salt solution.
Notes:
I sped up this make from the first based on a concern that the first was slightly over-cooked. The first make was never sticky during pressing. This one was REALLY sticky. One of the early pressing photos shows the ragged edges from pulling the cloth off. From that point on, used a vinegar wipe at each flip and flipped every half hour for about 3 hours.
The first Parm came in at a 7.9% yield. This cheese came in at 9.2% The differences I can attribute that to are cook time and a different brand of milk. I think both factors had some effect.
Exteriors of both cheeses have been really well formed. The first day of drying for this one was at about 75% RH. I got a couple tiny cracks on 1 side, which I patched with butter. I cranked the RH up to 90% and will keep an eye on it.
Photos to follow.
Larry
Pics:
More pics:
Wow! Mega-cheese... And it looks fantastic. I really want to make a parmasan soon, after having seen your process. :-)
Nice! AC4U. But one question -- that seems like an unusually high proportion of LH100 to TA61 -- unless the cubes (presumably ice cubes of a mother culture - yes?) of TA are much more concentrated than the ones of LH -- ??
Quote from: awakephd on February 03, 2015, 06:16:30 PM
Nice! AC4U. But one question -- that seems like an unusually high proportion of LH100 to TA61 -- unless the cubes (presumably ice cubes of a mother culture - yes?) of TA are much more concentrated than the ones of LH -- ??
Hi awakephd,
I'm following some information from Sailor Con Queso regarding the mix of the 2 cultures. Yes, these are ice cubes of mother culture, approximately all the same size.
Here's a link: https://cheeseforum.org/forum/index.php/topic,2542.msg19913.html#msg19913 (https://cheeseforum.org/forum/index.php/topic,2542.msg19913.html#msg19913)
And part of the text:
When making Italian types like Parmesan or Romano, I use a blend of 20/80 - 20% TA-61 and 80% LH-100. Because there is less TA-61, the cheese does not acidify as quickly. And because there is much more LH-100, lactose will be broken down much quicker. This allows enzymes, like Lipase, and proteolysis to kick in sooner. Good Italian types depend on a lot of enzymatic activity over the course of several months or more to develop really sharp flavors.
Oh, and thanks for the cheese. :)
HTH,
Larry
Great looking parm Larry! I really need to do one of these. I keep promising myself but never get around to it. I keep finding other cheeses to do. LOL ;D
Quote from: Al Lewis on February 03, 2015, 07:43:56 PM
I keep finding other cheeses to do. LOL ;D
Yeah, me too, Al. :) But I figured if I wanted to eat one of these sometime next year I'd better get it done.
Larry
Yeah, this may be my next, unless I get a Manchego mold or do a Tallegio. LOL
Quote from: LoftyNotions on February 03, 2015, 06:33:33 PM
Quote from: awakephd on February 03, 2015, 06:16:30 PM
Nice! AC4U. But one question -- that seems like an unusually high proportion of LH100 to TA61 -- unless the cubes (presumably ice cubes of a mother culture - yes?) of TA are much more concentrated than the ones of LH -- ??
Hi awakephd,
I'm following some information from Sailor Con Queso regarding the mix of the 2 cultures. Yes, these are ice cubes of mother culture, approximately all the same size.
Here's a link: https://cheeseforum.org/forum/index.php/topic,2542.msg19913.html#msg19913 (https://cheeseforum.org/forum/index.php/topic,2542.msg19913.html#msg19913)
And part of the text:
When making Italian types like Parmesan or Romano, I use a blend of 20/80 - 20% TA-61 and 80% LH-100. Because there is less TA-61, the cheese does not acidify as quickly. And because there is much more LH-100, lactose will be broken down much quicker. This allows enzymes, like Lipase, and proteolysis to kick in sooner. Good Italian types depend on a lot of enzymatic activity over the course of several months or more to develop really sharp flavors.
Oh, and thanks for the cheese. :)
HTH,
Larry
Very interesting -- thanks! I had not seen that post from Sailor. Something to try for the future ...
Here are a couple photos showing the synthetic cheesecloth imprint on the rind.
It actually looks really cool... :-)
Is this the same synthetic cloth that Artisan Geek sells in a bag type---claim it can be used as a bag or a cloth for molds?
Qdog
Quote from: qdog1955 on February 04, 2015, 08:32:11 PM
Is this the same synthetic cloth that Artisan Geek sells in a bag type---claim it can be used as a bag or a cloth for molds?
Qdog
Yep, that's exactly what it is. It's still in bag form, but I just work it around to a part without seams. Some day I might cut one up, but I haven't had to yet.
I do really like them.
Larry
If you can let it age, you will be so pleased!!!!
I see that you also used Lipase powder. I use that as well and can't imagine what it would be like without. Almost all the recipes I see omit it.
I have about 1 lb left of a 1.5 year old Parm and never made another one to replace it til today!!
That first one is sooooo fabulous.
Nice work!!
:)
That cheese is brilliant. I'm extremely envious. Hopefully one day soon for me. :-) A cheese for your efforts.
Shane
Very nice. I hope to make my first soon. Here's AC4U for leading the way for me.
I'll give you another one when you let that thing go for a year without sticking your teeth into it :).
Quote from: GoudaGirl13 on February 05, 2015, 02:16:37 AM
If you can let it age, you will be so pleased!!!!
I see that you also used Lipase powder. I use that as well and can't imagine what it would be like without. Almost all the recipes I see omit it.
I have about 1 lb left of a 1.5 year old Parm and never made another one to replace it til today!!
That first one is sooooo fabulous.
Nice work!!
:)
Thanks GoudaGirl. I think Lipase is especially necessary with Pasteurized cow milk. I saw your thread on your 1-1/2 year Parm. It looks great. You'll have to schedule your makes more often so you don't run out of properly aged cheese. :) The hardest part about waiting, especially on these first ones will be not knowing how they'll turn out. I am prepared to sit it out for at least a year before sampling though. The nice thing about vacuum bags is that you can break one open, have a sample or 2, and bag it back up for further aging.
Larry
Thanks Shane and pastpawn.
Larry
Larry,
I reseal with wax when I cut into a cheese. usually I cut it into half, then 2 quarters, keep one quarter open for use (if that's enough) and then rewax the open sides of the half and other quarter and return to the cave! :)
Larry----maybe you can explain how you use the bag for the mold----I got one of these the other day and haven't used it yet-----seems like a lot of material in the way.
Qdog
Quote from: qdog1955 on February 06, 2015, 11:54:43 AM
Larry----maybe you can explain how you use the bag for the mold----I got one of these the other day and haven't used it yet-----seems like a lot of material in the way.
Qdog
Sure, Qdog. There is a lot of extra material there, and one way to deal with it would be to cut it up. The key to using it while still in its bag form is to place the follower inside the bag and drape the excess around the outside of the mould. It's a tight fit, but the follower will go down inside the bag.
If you look at Parm 2 First Press.jpg, you'll see what the cheese looks like with the bag wadded up on top of the curd and the follower on top of that. I only do it that way for the first press, since the curd isn't formed at all. In the rest of the photos, the follower is directly against the curd.
In Parm 2 Fourth Press.jpg to take that pic all I did was take the follower off, take the bag out of the mould, and pull the bag down slightly to expose the sides of the cheese.
One key to putting the follower inside the bag is to make sure you pull all the loose bag material back up so it doesn't leave indents in the cheese. Do that by pressing down on the follower while firmly pulling straight up on the material, working your way around the exterior a couple times.
Hopefully that's not too confusing. If it is, maybe I can put together a couple demo photos.
Larry
Edited to add: Danbo just posted an excellent video of how he loads his moulds. It's the same concept I tried to explain above about pulling the sides of the cloth up. The only thing I do differently is I don't fold the cloth over on top. Mine all drapes over the outside.
https://cheeseforum.org/forum/index.php?action=dlattach;topic=13884.0;attach=34164 (https://cheeseforum.org/forum/index.php?action=dlattach;topic=13884.0;attach=34164)
On page 3 of this thread: cheeseforum.org/forum/index.php/topic,13884.30.html (https://cheeseforum.org/forum/index.php/topic,13884.30.html)
Thanks Larry----explanation is fine----the only problem, is my follower is flat---making it hard to get out with out the cloth under neath to pull it up and loose---have to consider putting a handle on it-----considered cutting bag, but thought bag could come in handy.
The explanation on Artisan Geek was a little confusing to me----here it is---
As a cheesecloth:
A fantastic alternative to cotton cheesecloth! This woven material stretches well under the curd to eliminate ugly crease marks. Instead, it leaves the desired aesthetic weave pattern imprint on the rind. One bag can hold up to two Tomme moulds with their follower lids. To use, simply place the cheese mould in the bag. Pitch the curd fold remaining cloth over the top of the curd just before placing the follower lid and pressing. You will never go back to cotton cheesecloth or disposables once you've used this bag. We know; this is our own favorite in the creamery. We use it for both draining and pressing.
Made in the USA
Did see Danbo's excellent video.
Making a 6 llb. Leerdammer tomorrow---will see how this bag works and thanks for the insight.
Qdog
I read Yoav's (iratherfly) explanation on Artisinal Geek and never quite understood it either. :)