What To Know
- Once the milk reaches the desired temperature, remove it from the heat and stir in the lemon juice or white vinegar.
- Press gently to form a disc, then wrap the cheese in the cheesecloth and place it in a press.
- You can use a heavy weight, such as a large book or a heavy pot, to press the cheese.
Indulge in the art of cheesemaking with this comprehensive guide on how to make your own Parmesan cheese. With a touch of patience and dedication, you can create an authentic and flavorful masterpiece that will impress your taste buds and culinary repertoire.
Ingredients:
- 1 gallon (3.8 liters) whole milk
- 1/4 cup (60 ml) lemon juice or white vinegar
- 1/16 teaspoon (1.5 ml) cheesemaking rennet
- 1/4 cup (60 ml) salt
Equipment:
- Large pot or Dutch oven
- Thermometer
- Slotted spoon
- Cheesecloth
- Cheese mold or basket
- Cheese press
- Wax or cheesewax
- Aging environment (e.g., refrigerator, cheese cave)
Steps:
1. Warm the Milk
Pour the milk into a large pot and heat it to 90°F (32°C) over medium heat, stirring occasionally.
2. Add Acid and Rennet
Once the milk reaches the desired temperature, remove it from the heat and stir in the lemon juice or white vinegar. Let it sit for 5 minutes, then add the rennet and stir vigorously for 30 seconds.
3. Form the Curds
Cover the pot and let it sit undisturbed for 30-45 minutes, or until the milk has set into a firm custard-like consistency.
4. Cut the Curds
Use a sharp knife to cut the curds into 1/2-inch cubes. Let them rest for 10 minutes.
5. Heat the Curds
Slowly heat the curds over medium-low heat, stirring constantly, until they reach 105°F (41°C).
6. Drain the Curds
Line a colander with cheesecloth and pour the curds into it. Let them drain for 30 minutes, pressing gently to remove any excess whey.
7. Form the Cheese
Transfer the curds to a cheese mold or basket lined with cheesecloth. Press gently to form a disc, then wrap the cheese in the cheesecloth and place it in a press.
8. Press the Cheese
Press the cheese for 12 hours, gradually increasing the weight over time.
9. Salt the Cheese
Remove the cheese from the press and rub it with salt on all sides.
10. Age the Cheese
Wrap the cheese in cheesecloth and place it in a cool, humid environment (e.g., a refrigerator or cheese cave) for at least 12 months.
11. Wax the Cheese
Once the cheese has aged for 12 months, remove it from the cheesecloth and wax it. This will help protect it from moisture and air.
Enjoying Your Parmesan
After 12 months of aging, your Parmesan cheese will be ready to enjoy. Grate it over pasta, salads, or any other dish that calls for a rich, nutty flavor.
The Science Behind Parmesan Cheese
The fermentation process that occurs during aging gives Parmesan cheese its characteristic flavor and texture. Lactic acid bacteria convert lactose into lactic acid, which lowers the pH of the cheese and inhibits the growth of harmful bacteria. The enzymes in the rennet break down the proteins in the milk, forming the curds. Pressing the curds removes excess whey and helps to concentrate the flavors.
Tips for Success:
- Use high-quality whole milk for the best flavor.
- Be precise with the measurements and temperatures.
- Don’t overpress the cheese, as this can make it crumbly.
- Age the cheese for at least 12 months for the full flavor development.
Troubleshooting:
- If the curds don’t form, the milk may not have been warm enough or the rennet may not have been added correctly.
- If the cheese is too crumbly, it may have been overpressed.
- If the cheese develops mold, it may not have been stored properly or waxed correctly.
The Wonders of Parmesan Cheese
Parmesan cheese is a versatile and delicious addition to any kitchen. It can be used as a topping, a filling, or a standalone snack. Its rich flavor and long shelf life make it a culinary staple.
Questions You May Have
1. Can I make Parmesan cheese without a cheese press?
Yes, but it will take longer to press the cheese and the final product may not be as firm. You can use a heavy weight, such as a large book or a heavy pot, to press the cheese.
2. How long can I store Parmesan cheese?
Properly stored, Parmesan cheese can last for up to 2 years in the refrigerator. It can also be frozen for up to 6 months.
3. What is the best way to grate Parmesan cheese?
Use a Microplane grater or a fine-toothed cheese grater for the best results. Avoid using a rotary grater, as this can shred the cheese and make it difficult to grate finely.
