Homemade Parmesan Cheese at Deep South Texas

[@ryee86]

Came here after Gavin gave you a plug. A lot of awesome stuff. One day I'll have the means to get started on my own cheese making projects. For now I'll just enjoy watching you guys at work.

[@DeepSouthTexas]

Thanks. I am happy you like the channel. 🤠

[@PrairiePlantgirl]

That is a labour of love I’d say to make cheese. Thanks for sharing.

[@DeepSouthTexas]

Yes, I love to make it and I love to eat it. 🤠

[@jhartdesign]

Patience is a virtue. I cannot believe the waiting time needed. Impressive work sir.

[@DeepSouthTexas]

Many thanks! 🤠

[@LivingMiracleHomestead]

Great job making cheese. You make it look so easy. Maybe one day i'll get the courage to try it.

[@DeepSouthTexas]

It takes some time, but it is fun. Thanks. 🤠

[@joshd2013]

Sent here by Gavin Webber glad I was too great video mate

[@DeepSouthTexas]

Thanks. and thanks to Gavin as well. 🤠

[@estekariel]

x2

[@Forevertrue]

Glad I found you Thanks for this. I will be trying this. Thanks again.

[@DeepSouthTexas]

You will be happy with the results if you can wait long enough. Good luck. 🤠

[@diggymgee]

Awesome video! The production quality is nice! Keep up the good work!

[@DeepSouthTexas]

Thanks. 🤠

[@estekariel]

i've been sent here by gary webber, and loved this video -first one i've seen of your channel-. i'm convinced that making cheese is an awesome way to spread love, hope some day i can made my own cheeses like you guys. hugs from perú 🌷

[@DeepSouthTexas]

Thanks. Yes, give it a try. It is fun. 🤠

[@sandravalani359]

Thanks deeply for sharinG your incredible knowledge about makinG Parmesan Cheese Larry!😃 I totally appreciated you walking uS through all the steps very carefully so we too can have success makinG Parmesan cheese!!! Plz take excellent care of yourself and enjoy all your wonderful cheese creations!!!😍😇🦋⚘🦋⚘🦋🧀⚘🦋⚘🦋⚘

[@DeepSouthTexas]

Thank you. 🤠

[@rogerthat7001]

Excellent video Larry. When you find mold on the parmesan do you wipe it off with a cloth and vinegar?

[@DeepSouthTexas]

Yes, and maybe a little salt as well if it is stubborn. 🤠

[@rogerthat7001]

Thank you@@DeepSouthTexas

[@ourselfreliantlife]

Great video, Larry! I love some parmesan cheese.😁👍

[@DeepSouthTexas]

Thanks. The Parmesan looks like a winner. 🤠

[@jovybaliguat1047]

I really love the wacht from this amazing guy how to make his own cheese I really enjoyed it watching him too..can I send your KZbin channel to all my friends in messenger? And can I post your amazing channel's showing in your own way too. Thank you guys watching you from Germany...😍🥰❤🙏

[@deborahgraziano9385]

Thanks for the video. I made that cheese in Feb and did the mold control for 2 months. As time was going it started to bulge. Is it ok? It has a nice rine now too. I vac sealed and the bulge went away

[@DeepSouthTexas]

May have been something like what happened to my Asiago cheese. Check out this video. kzbin.info/www/bejne/e5fMY2mdoa1niJI The Asiago was OK. 🤠

[@FrazierMtnCheese]

Hi, im glad I found your channel. Did you build your cheese press or buy it? If you built it, do you have a video on how?

[@DeepSouthTexas]

I bought it. It is a SturdyPress. They have a web site with plans on how to build one. It is a great cheese press. 🤠

[@gurpreetis]

Amazing cheese making video mate.

[@DeepSouthTexas]

Thanks. I am happy you enjoyed it. 🤠

[@elfowl6873]

Can't wait to see the Cheese in a year!!! bet it's delicious.!!

[@DeepSouthTexas]

Thank you. The taste test was uploaded in February. 🤠

[@jaseimhussein1934]

Hello Good job. I hope how your piston works, and also on what basis the suspended weights are determined Thanks

[@DeepSouthTexas]

Look for a video on my cheese press. 🤠

[@dturkiali123]

Thank you very much.. Great work.. Great cheese.. 👍👏

[@DeepSouthTexas]

Thank you so much! 🤠

[@drakevelazquez8728]

Time to ask for the hug pot cheese whisk for Christmas

[@Tink1881]

Hi, can you please write down what you put in the cheese. Thankyou

[@nemoz82]

Hello Sir. One question, the milk used was non pasteurized? pasteurized at high temperature or low temperature? I'm living in japan and no pasteurized milk cannot be sold. However the pasteurized one at low temperature is possible to find but unfortunately is only whole. The 2% fat one is pretty easy to find but is pasteurized at high temperature ( 130" degree for 2 seconds ). Thanks

[@DeepSouthTexas]

The milk was pasteurized, low temperature. Good luck on your hunt. You can make romano cheese with whole milk. 🤠

[@ahmedabdelhaii]

Nice work

[@carolinabeacher1558]

cheese making reminds me of a saying about sailing, the most expensive way to travel for free. lots of work and money spent on that cheese, but i know its well worth it.

[@DeepSouthTexas]

Lol. Luckily cheese making equipment is a lot less expensive than a boat. 🤠

[@carolinabeacher1558]

@@DeepSouthTexas amen to that. thats why i no longer have a boat but lots of fun inexpensive kitchen stuff to play with.

[@kimwatsonhillcountrygirl9481]

The first press 40 pounds Snd press 140 pounds?

[@1981SHERRY]

Do u check for molds for 2 weeks & the cheese is in air or refrigerated?

[@DeepSouthTexas]

The cheese is in a ripening box in the cheese fridge. I check it and turn it every day. After a month or two I vacuum pack it. 🤠

[@harrygurdus7065]

How many pounds was the cheese? trying to get the right sized mold!

[@DeepSouthTexas]

Three lbs. 🤠

[@harrygurdus7065]

@@DeepSouthTexas thanks!

[@LChism-wx3qy]

His cheese is made by hand! LOL 😁😆

[@bobbymalta73]

THANKS FOR SHARING!

[@craigjacob3704]

Hi Larry just found your channel. Trying to figure out what to do with a big block of government cheese we just got given to us. I'm going to love learning from you sir. Do you have a recipe for Ramano cheese? Thank you again for sharing your knowledge.

[@DeepSouthTexas]

It has been a while since I made a Romano cheese, but I think it is identical to parmesan except you use whole milk instead of 2% milk. 🤠

[@SaadonAksah]

Wow! Thats exciting to know how to make cheese!

[@DeepSouthTexas]

It is exciting. And now that you know how, when are you starting your first cheese? You will have fun. 🤠

[@SaadonAksah]

Do we have to use fresh milk?

[@DeepSouthTexas]

The fresher the better. But you may be asking if you need to use raw milk, no, you can use pasteurized milk if you add the calcium chloride. Ultra pasteurized milk will not work. Powdered milk will not work. 🤠

[@SaadonAksah]

Yes! Wow! Thats good to know!

[@melodeeterry335]

I made this recipe a few times. This time I accidentally added the thermophilic culture why the milk was still cold but then I brought it up to temperature. Finished the process and everything looked great. Now I’m in the process of pressing and my cheese is actually expanding and it has tiny little bubbles in it. Is that because I did the thermophilic culture wrong? Or is there something else going on

[@DeepSouthTexas]

Not sure what is going on. I would suspect the milk was contaminated. It does not sound good. 🤠

[@garrycarter8485]

HI LARRY. I HAVE A QUESTION I WANTED TO ASK YOU. AFTER YOU CUT THE CURDS UP WITH THE WHISK TO MAKE THEM SMALLER YOU DON'T LET THEM REST TO HEAL LIKE YOU DO ON SOME OF THE OTHER CHEESE RECIPES DO YOU?

[@DeepSouthTexas]

I do not think it is necessary for this cheese. 🤠

[@garrycarter8485]

@@DeepSouthTexas THANK YOU. I AM LEARNING FROM YOU CHEESE MASTER. WE'RE NOT WORTHY!!

[@mr.mrs.triesalot6530]

Great video. What was the weight of the cheese when you finished?

[@DeepSouthTexas]

2 lbs 10 oz. 🤠

[@johngraham6839]

Mold! Yeah ... mine is getting mold on it regularly. At first I would just wash it off with brine solution, and rub the whole wheel down with extra salt, but it would quickly come back. Salt it would seem does not bother mold to much. Today I have done the same but have doused it all well with vinegar as well. Hopefully this works. You got any other thoughts or suggestions? I'm fearful that if I were to vacuum seal it I'd have to open and re seal it regularly. Any hints for this process? Right now it's moist in the cheese cave, so maybe before I "bag it" I let it air dry some 2 3 days then vacuum bag it? As always appreciate your insight, John

[@DeepSouthTexas]

After two months I vacuum bag it. I can usually keep the mold in check that long, but it gets more difficult every day. Once all the oxygen is gone the mold should stop. Good luck. 🤠

[@johngraham6839]

@@DeepSouthTexas What a battle!! I'm getting little green mold, but also black mold spots that I have to scrape off with a knife. I'm going to rinse the whole thing with 100% vinegar, hand rub it with salt, air dry it for a day or so and then vacuum bag it. I wonder how they do it commercially? Will keep you posted on how it turns out.

[@marklion315]

@@johngraham6839 How did it turn out john?

[@johngraham6839]

@Mark Lion very well actually. Got tired of fighting the mold, so I fine shredded the whole round and froze it. Now when I need a bit ... there it is ready to go.

[@kathleennorton6108]

Hi, are you able to do anything with all that whey? It has nutrients, right?

[@DeepSouthTexas]

I have made Ricotta cheese with it, but usually dilute it and put it in the garden, or the compost pile. 🤠

[@joannthompson765]

Very nice cheese. Did you happen to make the weight thing. If yes you can make a video on that would be greatly appreciated.

[@DeepSouthTexas]

Sorry, I did not make the cheese press. You can find it at sturdypress.com. Last time I looked, it seemed they had plans, but they may have been incomplete.

[@dolliealonzo5440]

My 40 yr old son loves cheese, and his kids also, I’m trying to convince him to start making some as a hobby. Love all your videos 🤗

[@DeepSouthTexas]

Thanks. It is great hobby.

[@shyblondebbw]

I have so many questions for you I don't know where to start. First of all, if you love parmesan the way I love parmeasan how do you wait an entire year to eat it? Secondly, that sounded like a lot of chemicals. ..where might one purchase those? Thirdly...a year? Really? Sigh... Fourth... I see you have some equipment involved... is there a big start up cost? Because if I'm a gonna be makin some parm, it's gonna be a lot at a time. It also seems like a lot of work to go through at the stove for someone like me who has some really bad knee problems. Tell me the truth now...is it worth it in the long run or should I just stick to store bought? I get the shredded at a pretty decent price, but something about knowing I got wheels upon wheels of it sitting in the fridge or don't they just keep em on shelves in a big ole warehouse? Gosh darn it, now I want some parm to eat but it's 3am and I gotta go to bed. Thanks for the video, I jope you can pull yourself away from the stove long enough to answer my questions. You have a good one now.

[@DeepSouthTexas]

I get my ingredients on line at New England Cheese making Supplies. Start up costs for me were about $100 for a cheese press. Most of the utensils I use were already in my kitchen. You will need a small fridge and a external temperature controller. 🤠

[@elizabethdonnelly1204]

Can you use whole milk or has to be 2%? I would like to use my goats milk for the recipe. Any advice?

[@DeepSouthTexas]

If you use whole milk the cheese will be a Romano. Also a great cheese. Similar but not Parmesan. Good luck. 🤠

[@fawazhajhamad]

Where to bue lipase and thermophellic powder.. What is the shop place?

[@DeepSouthTexas]

I buy online from New England Cheesemaking. 🤠

[@theresam567]

How are you able to maintain those stable low temps on your stove?

[@DeepSouthTexas]

I use a double boiler. 🤠

[@carolyntanner6517]

Ohhhhh I will never be able to do this!!!! I love cheese too. Never even heard of the ingredients but the milk😂

[@DeepSouthTexas]

Ingredients are easy to find online. 🤠

[@learnwithlokesh7479]

Its really best😊

[@DeepSouthTexas]

I like it!! 🤠

[@Me-yf9lt]

I wonder how much you save doing it yourself.

[@DeepSouthTexas]

Quite a bit if you can spare the time. 🤠

[@shehllakakitchen]

Super recipe sir

[@DeepSouthTexas]

Thank you so much! 🤠

[@UndecisiveAngel]

Equipment, ingredients and labor included: Is it cheaper to make than to buy?

[@DeepSouthTexas]

It would be cheaper to buy. At this level of production, labor would add a lot of cost. 🤠

[@UndecisiveAngel]

@@DeepSouthTexas thank you so much!

[@donaldschmenk4345]

Real parmesan is 1 thousand dollars each pound

[@tagrifleworks]

Wow Larry, the reward at the end of that year must be spectacular! Did you finish the other Parmesan yet?

[@DeepSouthTexas]

Oh no, I have only had a little on a pizza I made last week. I need that to last for a year until the next one is ready. It will not last that long though. 🤠

[@jjvaliquette1]

L

[@sharmilasikindar7012]

Will you please mention the measurements of all the ingredients I'm very excited to make it

[@DeepSouthTexas]

I thought I did in the video. If you need something else, let me know. 🤠

[@joseastete7151]

@@DeepSouthTexas You can do it in letters in the screen will be nice, I enjoy your video, like everivary else like to make cheese same day, thank you

[@everlastinghope]

Did you salt this other than the brine?

[@DeepSouthTexas]

No. 🤠

[@xxx6555]

Over one year has passed since then. Is the cheese good now? I noticed the last parmesan cheese you made had holes in it. What about this one...

[@DeepSouthTexas]

It has been a year and the parmesan is ready to try. I will be opening it up in the near future. 🤠

[@xxx6555]

@@DeepSouthTexas Looking forward to it! :)

[@bonnieharris5916]

Can you use whole milk instead of 2%

[@DeepSouthTexas]

If you use whole milk it will be romano cheese. 🤠

[@AnhTruong2024]

Can I ask what is the weight of the parmesan cheese that you made from 4 bottles of milk?

[@DeepSouthTexas]

After 8 months in the cheese fridge in a vacuum bag it weighs 2 lbs, 10 ounces. 🤠

[@AnhTruong2024]

@@DeepSouthTexas Thanks for your quick reply. I am going to make cheese the first time in my life, so i need information to ensure that I do right.

[@dominiquetharp3125]

Do you have a video of how to make your cheese press? I would love to build one

[@DeepSouthTexas]

I purchased it. Plans can be found on reddit, search for Sturdypress plans. 🤠

[@dolliealonzo5440]

Where did you get your press?

[@DeepSouthTexas]

I bought it from another cheese maker 4 or 5 years ago. I really like it. It is called a Sturdypress. I think they can still be purchased online at sturdypress.com.

[@danialholt4174]

@@DeepSouthTexas If you're handy with wood, you can make your own with Sturdypress blessing. They even offer a basic plan to help you out. I say "basic" because I made my own using this drawing, but it took a bit of guesswork as the drawing offers little with measurements.

[@DeepSouthTexas]

Yes, I have mentioned that before in an answer to another comment. One thing not listed in the plans, and you might not be aware of if you have not seen one, is that attached to the top of the press arm, at the opposite end of where you add the weight, there is a 4 inch by 4 inch square of hard plastic. It is about 1/4 inch thick. I assume it helps reduce the friction on the press arm. 🤠

[@danialholt4174]

@@DeepSouthTexas I had to reference your videos on more than one occasion to determine where this piece went and then sort out what it probably does. The piece is noted in the plan, but not very helpful instructions are offered beyond that. It is a hardened piece of plastic (HDPE) that keeps the pin from indenting the soft wood under pressure and then as you say, the arm won't be free to move as it should. I ordered my HDPE from eBay in trying to keep the press as specified. It was a challenge to work all this out, but I suppose kind of fun too. I'm very happy with the end result. I should never find myself behind an 8 ball with this press.

[@peggysandirson6903]

How much culture is in each packet of the thermophilic culture.

[@Bling-it-on-grammie]

Can the brine be kept and reused?

[@DeepSouthTexas]

It can. Boil it and maybe add a little more salt. 🤠

[@danialholt4174]

In your cheddar cheese video you pressed with 120 lbs pressure. This Parmesan you press with 100 lbs pressure. I thought Parmesan required more pressure than cheddar. I'm confused. Is the amount of pressure not that important? Seems different cheese makers do it differently, all with good results.

[@DeepSouthTexas]

Agreed, different cheese makers do it differently with good results. The main thing is not to press too hard at first. Parmesan curds are very small and go into the press much hotter. It knits very well. Cheddar curds are cooler to start with and continue to loose heat through the cheddaring, milling, and salting process. The curd size when it goes into the mold is about a half inch cube. In my opinion it takes much more pressing weight to achieve a good knit. 🤠

[@marianaakaflo2937]

Yummy cheese

[@DeepSouthTexas]

Thank you! 🤠

[@renettahogan2817]

How much lipase did you use?

[@DeepSouthTexas]

I think it was 1/4 tsp. 🤠

[@GreatDaneRescueMom]

i am getting ready to make my first parm cheese. i have raw organic milk and dont add the calcium chloride. i am a nervous wreck to try this. hopefully will learn from watching you. thank you.

[@DeepSouthTexas]

Good luck!! 🤠

[@lyndabuchholz1216]

Where do you get your equipment to make the cheese?

[@DeepSouthTexas]

A lot of the equipment is normal stainless steel kitchen stuff. I purchased the press from another cheese maker. You can purchase them on line, or even build one. The cheese cave is just a small dorm fridge. You will need an external temperature controller. That can be purchased on line as well as the mold. 🤠

[@lyndabuchholz1216]

@@DeepSouthTexas Thank you!

[@Dncyx]

Omg that's why cheese are so expensive. But they make everything great again T_T

[@DeepSouthTexas]

Yes, some cheeses take a long time to mature. 🤠

[@deepakshukla5100]

sir can this cheese be made by veg rennet

[@DeepSouthTexas]

Yes. 🤠

[@dnangarden2426]

Thank you papa

[@DeepSouthTexas]

Thanks for watching. 🤠

[@stevejeffryes5086]

Aren't we about due for results on that Parmigiano?

[@DeepSouthTexas]

Here are the results: kzbin.info/www/bejne/m3W9lpl5g7ynbLc 🤠

[@thedestroyer3879]

Can i use Walmart brand milk

[@DeepSouthTexas]

I tried it once and was not happy with the results. I have better luck with a store more locally owned. 🤠

[@weegie2818]

Ever try this cheese with full cream whole milk?

[@DeepSouthTexas]

Yes I have. It is then a Romano. Another very nice cheese. 🤠

[@weegie2818]

Have you heard of A2 milk? By using A2 can we make cheese for lactose intolerant people?

[@DeepSouthTexas]

I have heard of it, but do not know much about it. 🤠

[@magic8418]

Are you in south Texas, or is it just a name lol?

[@DeepSouthTexas]

I am really in Deep South Texas. In the intro, the star on the Texas map is where I am. 🤠

[@ebrahimsaleh5040]

Hi there , I'm from Baharain , and I like watching you making cheese cause I'm cheese lover and I think the life without cheese it's missing the greatest test , and I would like to ask you a favor cause I'm just a begginer in making cheese if you could show the meaturement you use on the screen , I think that would be more professional job , Do you think so brother ?!

[@DeepSouthTexas]

I do get a lot of requests for a written recipe. I have very recently started putting one on the bottom of the description. But this is only on recent videos. 🤠

[@ebrahimsaleh5040]

@@DeepSouthTexas Aha I see , thank you very much for your efforts and entertainment , I wish you very good success in your life and God bless you and your family and give you long happy life , ( keep on good work brother ) ,👍🌷

[@Bling-it-on-grammie]

You need to list the ingredients too. I wasted my lipase. I kept thinking you said 8 teaspoons of lipase. Not 1/8

[@deepakshukla5100]

sir i am from india please tell the measurement in british metric system. thank you

[@pjd2709]

Larry you do a great job on making the Parmesan Cheese, 1 year before you can taste it....! Please move your mic up to just under the top button of your shirt, as you keep on hitting it with your arm, table, or what ever and it give a crunchy sound, very annoying, where you have it is not a good placement for the mic! Thank you great video's, keep up the good work.

[@DeepSouthTexas]

Thanks. Yes the mic placement is a problem. I am trying to fix that, but if I get it too close to my face I get a lot of heavy breathing which I do not like either. 🤠

[@carolyntanner6517]

Hey it's been a year! Let's take a look at it and try it! 👍🏼😃 Correction, 2 years.

[@DeepSouthTexas]

There is a taste test video uploaded about a year later. It was wonderful. 🤠

[@lovelygirlmj81]

Please post how the cheese came out

[@DeepSouthTexas]

It will be ready to try in two months. 🤠

[@joshharris3040]

@@DeepSouthTexas Is it ready yet? How does it taste?

[@Nel33147]

Hey , you might be onto something. You might want to start your own brand and have something like a Texas DOP label. Hey , why not ? You should be using raw milk though.

[@redq1641]

This is the same recipe as the cheddar cheese, the only difference is how long you leave it, before you eat.

[@sd10559sd]

You've got the mic in the wrong place.

[@karenmullen3210]

Am I a real & true cheese lover then, if I cannot wait that long to eat some cheese? I think I'd really rather just go to the store or drive to Wisconsin....

[@DeepSouthTexas]

If you keep a regular supply of cheese maturing in the cave you will not run out. 🤠

[@karenmullen3210]

@@DeepSouthTexas I just knew you were going to say something like that ! but if I want cheese bad enough to make it, I'm going to want to eat it right away. Well if I did have a taste of it right away, would it taste bad and tell me I really need to learn patience?

[@merindymorgenson3184]

I’m laughing at this comment because I have a Caerphilly style cheese that has been aging for almost three weeks. It’s my first aged cheese and every day for the last week I’ve said to myself, “well, some sources say 10 days for aging.” Or, “well, how much aging am I really gonna get in 4 (3,2, now 1) more day?!” I never realized how impatient I was until I was waiting for cheese to age. Then there’s the underlying anxiety that you’re gonna screw it up and after all that time waiting it won’t be good to eat anyway. I’m learning life lessons, I think. My Farmhouse cheddar won’t be ready for 3.5 more weeks and the Parmesan still has 5 months to age just to get a 6 month aged Parmesan, and I don’t know if I’m gonna make it. 😂

[@karenmullen3210]

@@merindymorgenson3184 well I am much better at stroking people and helping them reach their goals than I am at actually having the patience to do a thing for myself and wait for it to develop into what it needs to be because I'm very very impatient. Being very compassionate I am going to tell you that you have done so well waiting for that first cheese you mentioned so just think about how good the other stuff is going to be when it ages just like the stuff you get at the store!!! You are learning and perfecting a craft of old... Oh but wait!!! I T ' L L B E B E T T E R !!! ... CUZ U DID IT YERSELF!!!!

[@Bling-it-on-grammie]

@@merindymorgenson3184 I just tried this for the first time today! Can’t wait to see how it turns out.

[@suzannegangs5204]

can you show your cheese cave

[@DeepSouthTexas]

Here is a short video on my cheese cave. 🤠 kzbin.info/www/bejne/f2e3mKStosiIabc

[@mrguppy1016]

SOOO WHEN YOU EAT THE CHEESE NEXT YEAR YOU MIGHT BE GONE OLD TIMER 🧐👍🏻

[@DeepSouthTexas]

God willing I will make it. The odd are getting better, only 4 more months to wait. 🤠

[@mrguppy1016]

Deep South Texas You are a good sport Loved the clip Good job bud 👍🏻

[@kathleennorton6108]

@@DeepSouthTexas He's not really old. No reason for him to be concerned about that than anyone, really.

[@miekesoraya354]

I did’nt see the receipe

[@hassanakhavanjanakbarie]

چه خوب با این سن سال

[@DeepSouthTexas]

It needs to age a year, and it is very good. 🤠

[@dewiaziz2432]

Khaki Baha’luluh. And i