How to make Parmesan Cheese 2025

Parmesan 25 8L of 2% cows milk 1/4 tsp TAC by codexing or 1/8 tsp TA61 or other thermophilic culture, OR 1/2 cup prepared yoghurt from a new container. 1/2tsp single strength rennet 200-300imcu 1/2tsp calcium chloride 30% solution Sterilize all equipment, and the neck of your milk bottles before opening. Warm the milk to 33c 91f stirring regularly. Mix the calcium chloride in 1/4 cup or 60 ml non chlorinated water and add this to the milk stirring well. Sprinkle your chosen culture over the surface of the milk and leave it three minutes to rehydrate. Then stir it in. Ripen the milk for 30 minutes. Check the temperature of the milk and adjust if necessary. Mix the rennet in to 1/4 cup or 60 mls non chlorinated water, add this to the milk and stir in with an up down motion for no more than one minute. Still the milk and place a lid on the pot to protect the milk from contaminants. In 45 minutes check for a clean break, cut the surface of the curd with a knife, then slide the knife in at a 45 degree angle under this cut to check if the sides come away cleanly. If the milk has not coagulated at this point jump to troubleshooting. Cut the curd into 1/2” cubes, rest the curd for 5 minutes then use a whisk to cut the curds smaller still. Rest the curds for 5 minutes. For the next twenty minutes slowly raise the temperature of your curds to 55c 130f stirring to make sure they don’t clump together. Line a colander with a sanitized cheese cloth and slowly ladle the curd and whey into the cloth. Allow this to drain until the whey is dripping, not running (about 15 minutes) then lift the curd mass and cloth into a mould that will hold 2lbs of curd. Press at 10lbs for 20 minutes. Take the cheese out and re wrap, then press again at 10lbs for 20 minutes. Rewrap it again and press again at 10lbs for another twenty minutes. Press for 4 hours at 15lbs, try and keep the cheese warm at this point, you can wrap the press in towels. Rewrap the cheese and press at 15lbs for 8 hours or overnight (up to 12h) Brine this cheese for 8 hours at cave temperatures using a saturated brine 2l non chlorinated water 450g of non iodized salt 1/2tsp calcium chloride 1/2 tsp white vinegar I find this easier in a ziplock bag. The cheese should be placed in a ripening box in your 50-55f cave for several days until the paper towel test shows the surface is dry enough to vacuum seal. (7-10 days) You can maintain this cheese for ageing in a ripening box if you prefer not to vac seal. Humidity should be maintained at 92% Age the cheese for at least 8 months, flipping it weekly. This will be perfect by Christmas. Troubleshooting. My curd didn’t set up at all. Check if the milk is ultra heat treated, this milk will not form a curd as it has been damaged, in this instance I would switch to a ricotta recipe. My cheese curds floated. It is likely your milk has become contaminated and you should discard it and start over. My cheese feels spongy. This cheese should feel dense and have a solid smooth paste, if you see bubbles in this cheese it is likely contaminated and should be discarded. Active make process (before the cheese is pressed) around 4 hours.