Parmesan Cheese | How To Make our Traditional Parmesan Cheese Recipe - Cultures For Health (2024)

INGREDIENTS FOR PARMESAN CHEESE RECIPE:

• 2 gallons fresh milk from cows, goats, or both
• 1/4 tsp.lipase powder, dissolved in 1/4 cup cool water and allowed to set for 20 minutes (optional)
• 1 packetdirect-set thermophilic culture(use 1/8 tsp. if using bulk packet)
• Rennet (choose one):
  • 1/2 tsp.liquid animal rennet, dissolved in 1/2 cup cool water
  • 1/4 tsp.double-strength liquid vegetable rennet
  • 1/4vegetable rennet tablet, dissolved in 1/2 cup cool water
• 2 Lbs. sea salt (non-iodized) or cheese salt
• 1 gallon water
• Olive oil

INSTRUCTIONS ON HOW TO MAKE PARMESAN CHEESE:

1. Heat the milk to 87°F.Addthe thermophilic culture and lipase, andstir well.Coverand allow toferment for 45 minutes.
2. Check temperature and make sure milk is no warmer than 90°F.Stirto hom*ogenize the milk, andslowly incorporatethe diluted rennet using an up-and-down motion with your spoon to ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
3. Allow the cheese toset for 30 to 45 minutes at 90°F, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of your pot. If you use lipase, this may take a little longer.
4. Using a long knife,cutthe curds into 1/4-inch cubes.
5. Stirthe curd with a whisk, slicing it into small pieces. The pieces should all be roughly the same size.
6. Over the next 25 minutes,slowly heat the curds to 100°F,stirring frequentlywith your wooden spoon. As you stir, the curds will shrink.
7. Slowlyheat the curds to 125°F, stirring to prevent matting. The curds should be small, and if you bite one it should squeak in your teeth. When they have reached 125°F, turn off the heat and allow the curds to rest for 5 minutes.
8. Pourthe curds into a press lined with cheesecloth, andpress at 5 poundsof pressure for15 minutes.
9. Using a fresh piece of cheesecloth,flipthe cheese andpress, again, at10 poundsof pressure for30 minutes.
10. Repeatthis process again, at15 poundsof pressure for2 hours, rinsing your cheesecloth in clean, cool water each time and hanging to dry.
11. Finally,press at 20 poundsof pressure for12 hours, or overnight.
12. Mix2 Lbs.of sea salt with 1 gallon of cold water to make a brine.Placethe cheese in the brine and let itsoak for 24 hours.
13. Take the cheese out of the brine andage at 55° to 60°F for at least 8 months. (Click here forpractical methods for aging cheese.)Coatthe cheese daily with olive or coconut oil, and if mold appears wipe it off with a clean cloth dipped in salt water or vinegar.

Check also our homemade coconut milk recipe.

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