Parmesan Cheese
2 gallons 2% milk
1 package Thermophilic Starter Culture.
rennet 1/2 teaspoon dissolved in 1/4 cup cool water
1/4 teaspoon lipase dissolved in 1/4 cup cool water (optional)
Directions
Warm the milk to 90F.
Add thermophilic starter (and optinally lipase) and allow the mixture to ripen for 30 minutes.
Add rennet, stir, let sit for 30 minutes until clean break.
With a long knife, cut the curds into 1/4 inch cubes.
Allow the curds to sit for 10 minutes to firm up.
Slowly raise the temperature of the milk to 124F over the course of an hour
During this time, gently stir the curds every few minutes so they don’t mat together.
Use whisk to make smaller curds
Keep the curds at this temperature for another 15-30 minutes until very small and firm.
Curds should be about the size of a grain of rice and squeak when chewed
Drain the whey by pouring through a cheesecloth lined colander.
Carefully place the drained curds into your cheesecloth lined mold.
Press the cheese at about 10 lbs for 30 minutes.
Remove the cheese from the press and flip it.
Press the cheese at about 15 lbs for 2 hours.
Remove the cheese from the press and flip it.
Press the cheese at about 25 lbs for 12 hours.
Remove the cheese from the press, careful it is still very soft.
Float the cheese in a saturated coldD brine solution for 24 hours.
Be certain to flip the cheese over at least three times to ensure even rind development.
Remove cheese from brine and pat dry, you will notice the outer surface has begun to harden.
Place the cheese in your Cheese Cave to age for at least five months (longer for stronger flavor).
You will need to flip the cheese over every day for the first two weeks and then at least once weekly or it will dry unevenly.
Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar.
After two, six and nine months of aging, rub the surface of the cheese with olive oil.
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