Hello everyone this is my first post, I've been hanging around learning so much here and have made few pretty ok cheeses, Mozz, Colby, and a Monterey Jack now I would like to make my first Parm, after reading that I should use Skim Milk I bought Skim milk... Now I understand not skim from the store. My question is, could I mix the skim with whole milk to make Parm? also the recipe on this site doesn't call for cal clor but I'm using pasteurized milk, should I use it anyway?
Thanks,
Jeff
Hello jstruck,
I use a bit of calcium Chloride in my recipes. Since all my milk is store bought Pasteurized and Homogenized, I add CaCl to all my recipes.
I try and target the fat content of my parm to between 2.0% and 2.5% fat.
Typical store-bought whole milk contains about 3.25%-3.5% fat. While I'm not sure what kind of skim milk you have purchased, I would imagine you could blend your skim that with some whole milk to achieve the required fat content for your parm.
Included is a spreadsheet I whipped up to help with blending.
good luck.
[EDIT: I have included the original excel version, as some formatting was lost on the open doc version.]
Thanks Wayne,
I ended up mixing the milk and making Mozz but thank you for the spread sheet, I'll be trying the Parm this weekend
Jeff
Wayne- thanks for the chart work again, appreciate your Excel talents.
Thanks for the spreadsheet wayne, thumbs up