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#cheesemaking #homedairy #dryhollowhomestead #familymilkcow #homesteading #rawmilk
Parmesan is my favorite cheese so naturally I want to make it homemade from my raw milk. This cheese has never left our homestead, from cow to cheese in less than 24 hours. Hope you enjoy.
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Parmesan
*6 gallons raw milk (skimmed)
* 3/4 cup yogurt whey or 1/2 tsp thermophilic culture
* 1 tsp liquid rennet (diluted in 1/4 cup water)
* 18% Salt Brine
1. Heat milk to 94°F (34°C)
2. Add the culture or yogurt whey. Stir gently up and down. Cover and allow to ripen for 45 minutes.
3. Add the rennet (diluted in 1/4 cup water) Stir
gently up and down. Cover and allow to sit for 45 minutes.
4. Check for a clean break( add 5-10 more minutes) Whisk the curds. Allow to rest 10 minutes.
5. Stir gently for 1 hour slowly raising the temperature to 124°F (31°C) taking the whole hour to reach that temp.
6. Allow the curds to settle for 5 minutes.
Prepare the cheese cloth and press.
7. Drain off the whey and place curds into the cloth lined mold. Press on medium pressure for 30 minutes.
8. Flip and press for 12 hours or overnight on high pressure.
9. Remove cheese from the press and place in the salt brine for 20-24 hours flipping halfway through.
10. Remove cheese and allow to air dry 2-3 days
11. Vaccum seal and age in the fridge for 12+ months
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