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I am making a Parmesan and just realized that I inadvertantly used skim milk instead of 2%. Any thoughts about how to save it or what my results will be? I am curently waits for flocculation.

Thanks

Your yield will be lower and the finished cheese will not be as rich but it will turn out fine.

It will be fine. A little more dry than a regular parm, and will need to age longer to get the same umami tang. Also your yield will be lower. Skim milk makes a decent parm.

Thanks Sailor and Linux for your quick replies. My flocc time was 10 minutes so I am waiting another 20 minutes to check for a clean break.

20 more mins is a 3x floc multiplier. That's a tad high for a parm. I do 2x max, and that's with winter milk. If the set seems to be progressing okay, I'd cut at 2x into 1/2", then let the curd heal for 5-15 mins (depends on how the curd looks, with winter milk it's closer to 15), then finish cutting to 1/8" and start bringing up the temp.

Thanks again Linux - I love this forum.