Making your own Parmesan cheese at home is a rewarding and delicious endeavor. Not only will you get to savor the rich, nutty flavors of freshly grated Parmesan, but you’ll also have the satisfaction of crafting it yourself. This recipe will guide you through the process, from start to finish, so you can enjoy the taste of homemade Parmesan cheese.
Homemade Parmesan Cheese Recipe
In this recipe, we will be creating a classic Parmesan cheese using just a few simple ingredients. It's a time-consuming process, but the end result is well worth the effort. This Parmesan cheese will elevate your pasta dishes, salads, and more to a whole new level of flavor.
Equipment
- stainless steel pot
- cheese mold and follower
- thermometer
- cheese press
- cheese mat
- cheese wax brush
- aging cave
Ingredients
- whole cow's milk
- mesophilic starter culture
- liquid calcium chloride
- liquid rennet dissolved in 1/4 cup non-chlorinated water
- Cheese salt
- Cheese wax or plastic wrap
- thermophilic starter culture
Instructions
- Pour the 8 liters of milk into the large stainless steel pot. Heat it slowly over medium heat until it reaches 32°C (90°F). Stir occasionally to prevent scorching.
- Sprinkle the mesophilic and thermophilic starter cultures evenly over the surface of the milk. Let them rehydrate for a few minutes, then gently stir them into the milk using an up-and-down motion.
- If you're using pasteurized milk, add the liquid calcium chloride and stir well.
- Slowly pour the dissolved rennet into the milk and stir gently for about 1 minute. Cover the pot and let the milk sit undisturbed for 45 minutes to 1 hour until it forms a solid curd.
- Cut the curd into 1/4-inch cubes. Gently heat the curds to 52°C (125°F) over 30 minutes, stirring slowly. Maintain this temperature for 30 more minutes, stirring occasionally.
- Pour the curd into a cheesecloth-lined colander to drain whey. Gather the corners of the cheesecloth and hang the curds to drain for about 6 hours or until they stop dripping.
- Place the drained curds into a cheese mold and press them with light pressure. Gradually increase the pressure over 8 hours, flipping the cheese occasionally.
- Remove the cheese from the mold, air-dry it for a few days, then wax it. Age the cheese in a cool, dark place with stable temperature and humidity for at least 12 months, preferably 24 months for a more intense flavor.
- Once aged to your liking, remove the wax, grate, and savor your homemade Parmesan cheese in your favorite dishes.
Video
Notes
- Patience is key when making Parmesan cheese; it requires aging for several months to develop its signature taste.
- Ensure that all utensils and equipment are thoroughly cleaned and sanitized to prevent unwanted bacteria growth during the aging process.
- The quality of your milk and rennet will significantly impact the final product, so use the best available.
Nutrition
Serving: 700g
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