Updated Parmesan.
Posted: 21 February 2009 05:22 PM   [ Ignore ]
Major Contributor
RankRankRank
Total Posts:  168
Joined  2009-02-02

Have made Parmesan a couple of times, while they were edible there were changes I felt would improve the efforts. I decided to increase the cooking temperature to better the squeaky feel of the curds, to produce a dryer wheel. Rather than draining the curds for some time and allowing them to cool, I pressed them ‘hot’ straight from the whey, and produced the best looking wheel ever, at much lower pressing poundage.

      2 gallons 2.5% pasteurized milk.
      1/4 teaspoon lipase powder
      1/4 teaspoon Calcium Chloride
      1 Packet of DS Thermophilic Starter
      1/2 teaspoon liquid rennet
      Brine Salt.
      Olive oil.

      1. Heat milk to 90F
        Add Lipase powder, Calcium, Starter, ripen for 30 minutes.
       
      2. Ensure temp is at 90F add Rennet
        Gently stir up and down for 2 mins
        Cover and let set until ‘Clean Break’. Try the ‘Droopy Spoon’ if unsure.
       
      3. Cut the curds to 1/4 inch cubes.
        healing time 5 minutes.
     
      4. Heat the curds to 100F by raising the temp 2 degrees every 5 minutes.
     
      5. Raise the temp by 3 degrees every 5 mins until 150F.
        Stir often, the curds should be about rice size, Squeak when chewed.
        Healing time of 5 mins.
       
      6. Strain curds and whey into a cloth covered colander and immediately into a mould for pressing, complete with cloth.
        It is important to press hot, for better melding. Press for 10 minutes at 15lbs.
       
      7. Remove from press, flip, remove cloth and replace with new and repress for 10 minutes at 15lbs.
     
      8. Remove from press, flip, uncover and just using cloth on the top follower repress 5 hours at 30 lbs.
     
      9. Remove from press, flip, re-cover and repress 5 hours at 30lbs.
     
      10. Finally remove from press, air dry in warm room for 24 hours and brine for a further 24 hours.
     
      11. Age at 55F, remove any mould with vinegar soaked cloth, for at least 3 months. longer if you can resist it.
        Wipe it occasionally with Olive oil to prevent too much drying.

Profile
 
 
Posted: 21 February 2009 05:26 PM   [ Ignore ]   [ # 1 ]
Major Contributor
RankRankRank
Total Posts:  168
Joined  2009-02-02

Excuse my error,please. This was intended for the recipe section on the Home page, but I don’t know how to move it. Can someone help move it please.

Profile
 
 
Posted: 21 February 2009 09:21 PM   [ Ignore ]   [ # 2 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

Just hit edit and your message pops up and u can cut or alter it like a new message.

 Signature 

The Cheese Hole

Profile
 
 
Posted: 22 February 2009 07:17 AM   [ Ignore ]   [ # 3 ]
Major Contributor
RankRankRank
Total Posts:  168
Joined  2009-02-02
Neil - 22 February 2009 03:21 AM

Just hit edit and your message pops up and u can cut or alter it like a new message.

I wanted to either move it or delete as it’s in the wrong area. I have since installed it in the recipe area and would like to delete this one.
More suggestions, please.

Profile
 
 
Posted: 22 February 2009 08:52 AM   [ Ignore ]   [ # 4 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

edit it so u deleat the recipe and put in that u posted the recipe in the recipe section.and hit update.

 Signature 

The Cheese Hole

Profile
 
 
   
 
‹‹ Milder Gouda?      Recipes request ››