Are you a cheese lover looking to explore the world of artisanal dairy delights? Ever wondered about the magic of creating your own Parmesan cheese right in your kitchen? Get ready to embrace your inner Curd Nerd as we take you through a step-by-step process to craft this Italian favorite from scratch. This cheesy journey will not only awaken your taste buds but also fill your home with the delightful aroma of homemade goodness. Let’s dive into the satisfying world of cheese-making with our recipe: How To Make Parmesan Cheese At Home!
Ingredients:
– 2 gallons of whole milk
– ¼ tsp calcium chloride
– ¼ tsp liquid rennet
– 2 tbsp cheese salt
– Cheese cultures (optional for enhancing flavor)
– Equipment: large stockpot, thermometer, colander, cheesecloth, cheese press, cheese wax (for aging)
Instructions:
1. Heat the Milk:
– Pour the 2 gallons of whole milk into a large stockpot and slowly heat it to 88°F, stirring occasionally to prevent scorching.
2. Add Calcium Chloride:
– Once the milk reaches 88°F, dissolve ¼ tsp of calcium chloride in ¼ cup of non-chlorinated water, then gently stir it into the milk.
3. Introduce Rennet:
– Dilute ¼ tsp of liquid rennet in ¼ cup of cool, non-chlorinated water.
– Drizzle this mixture into the milk while stirring gently for about a minute.
4. Set the Curd:
– Cover the pot and let it sit undisturbed for 30-40 minutes until the milk forms a clean break.
5. Cut Curds:
– Using a long knife, cut the curds into small, uniform pieces, resembling rice grains.
6. Cook the Curds:
– Heat the curds slowly to 130°F over the course of 40 minutes, stirring gently to prevent matting.
7. Drain and Press:
– Line a colander with cheesecloth and carefully transfer the curds into it. Let the whey drain off for 10 minutes.
– Transfer the curds to a cheese press, applying light pressure at first. Gradually increase the weight to press the curds for 2-3 hours.
8. Salt the Cheese:
– Remove the pressed cheese, rub it with cheese salt on all sides, and let it air dry for 2 days, turning occasionally.
9. Age the Cheese:
– Wrap the cheese in cheese wax to prevent mold growth.
– Age the cheese in a cool, dark place for a minimum of 8 months, turning it weekly for even aging and flavor distribution.
Congratulations! You have now successfully embarked on the flavorful journey of making your own Parmesan cheese at home. Remember, the longer you age your cheese, the sharper and more complex its flavors will become. Embrace the art of patience as you wait for your culinary creation to mature into a delectable delight fit for any gourmet occasion. So gather your cheese enthusiasts, and savor the fruits of your labor as you impress them with your homemade Parmesan cheese masterpiece. Enjoy the satisfaction of creating a delicious staple in Italian cuisine right in the heart of your cozy home kitchen. Cheers to your cheese-making adventure!
