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.
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
It should go well grated over some doomsday pasta or ravioli.
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!
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.
That is a very nice looking parmesan cutetrill and a fine press at that.