The most famous Italian cheese is Parmesan. It is added to various dishes during their preparation. When Parmesan is added to any dish, it acquires an unusual and amazing taste. Many have heard about cheese, but few people know how to make Parmesan.
It is necessary
-
- saturated salt solution;
- 16 liters of milk (evening milk and morning milk);
- calf rennet.
Instructions
Step 1
Prepare evening milk. It must be half degreased. After that, gently mix the resulting milk with the milk of the morning milking. You do not need to skim milk in the morning, leave it as it is.
Step 2
Heat the milk mixture to 34 degrees, as little as possible, but most importantly, not more. And carefully add the calf rennet. Sourdough from the gastric juice of a still very young calf will result in a cheese curd in about ten minutes from the mixture.
Step 3
Cut the curd into small pieces, put them on gas and bring the temperature to 55 degrees. Remove the resulting whey and let the future cheese cook for about an hour. After an hour, remove it from the heat and let it sit for six or seven hours for it to reach. At this time, it is better not to touch or move the cheese from place to place. It is best to cover it with something and leave it motionless.
Step 4
Place the cheese in a wooden mold and leave it under pressure for a few days. Then place the cheese in the salt solution for a few more days, until it is properly salted.
Step 5
Put the salted cheese on a shelf, where it should lie for at least a year. Sometimes cheese can be oiled and flipped from side to side. The longer the cheese is aged, the better its taste will be.
