Parmesan Cheese

Method

• Heat milk to 33 degrees C
• Sprinkle thermophilic culture over the milk.
• Cover and rehydrate for 5 min
• Stir well
• Cover and allow to ripen for 45 min while keeping the temperature at 33 degrees C
• Add lipase and stir
• Cover and allow to ripen for 15 min
• Stir well
• Move milk with a spoon and add calcium chloride (diluted in 1/4 cup water)
• Add rennet (diluted in 1/4 cup water)
• Stir for 1 min
• Cover and allow to coagulate for 45 min
• Check for a clean break
• Use whisk to cut curds into lentil size pieces.
• Heat to 51 degrees C over a 1 Hour period while continuously stirring
• Test curd to see if it's ready for pressing (grab some curd and squeeze. Then scrape the curd in your hand. If it separates into individual curds then it is ready. If not, stir for another 15 minutes and test again.
• Cover and allow curds to settle in the bottom for 5 min
• Drain curds into mould
• Press at 11kg for 30min
• Press at 22kg for 12 hours
• Submerge in a saturated brine solution for 18 hours (turn at 9)
• Air dry 2-3 days
• Age for 6 - 12 months