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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