Parmesan Cheese Recipe: Simple and Delicious Homemade Version

In the world of gourmet ingredients, Parmesan cheese stands out for its rich, umami flavor that can elevate any dish it touches. Creating your own Parmesan cheese at home is not only a fun culinary project, but it also ensures that you're using top-quality ingredients without preservatives or additives. Here’s a detailed guide on how to make Parmesan cheese, ensuring you savor every bite of this exquisite cheese.

What You Need

Before you start the process of making Parmesan cheese, gather these essentials:

• 3 gallons of whole, unpasteurized milk: Preferably raw, but you can also use pasteurized milk if raw is unavailable.
• 1/4 teaspoon of thermophilic starter culture: This helps in the fermentation process.
• 1/2 teaspoon of liquid calcium chloride: Essential if you're using pasteurized milk.
• 1/2 teaspoon of rennet: Can be liquid or tablet form.
• Cheesecloth: For draining the whey.
• Cheese mold: Typically a basket or hoop mold.
• Non-iodized salt: For brining.
• Cheese press or weights: To press the cheese into shape.

Step-by-Step Cheese Making Process

Preparation

• Ensure all utensils and surfaces are clean and sanitized.
• Warm your milk to 90°F (32°C) in a large pot on low heat. Stir occasionally to avoid scorching.

Adding Starter Culture and Calcium Chloride

• When the milk reaches the correct temperature, add the thermophilic starter culture. Stir for about a minute.
• Add the calcium chloride to help milk set if pasteurized. Mix well.

Coagulation with Rennet

• Dilute the rennet in ¹⁄₄ cup of non-chlorinated water, then add to the milk. Stir for about 30 seconds.
• Let the milk sit undisturbed for 30-45 minutes, or until a clean break is achieved. This means the curd should split cleanly when you insert a knife or your finger and lift.

⚗️ Note: The quality of the rennet and its temperature can affect the coagulation time. Ensure your kitchen is at a steady, warm temperature.

Cutting the Curd

• Cut the curd into ¹⁄₄ inch cubes using a long knife. Wait for 5 minutes, then gently stir to release the whey.
• Heat the curds slowly over 30-45 minutes to 102°F (39°C), stirring gently and continuously. This helps expel more whey, concentrating the flavor.

Draining and Pressing

• Pour off the whey until you reach the curds. Use cheesecloth to line a colander and transfer the curds, allowing them to drain for another hour.
• Place the curds into a cheese mold. Fold the cloth over the top, place a follower on top, and apply light pressure, increasing it gradually. Press for 6 hours, flipping the cheese halfway through.

Brining and Aging

• After pressing, make a brine solution (1 gallon water, 2 lbs salt) and submerge the cheese in it for 12 hours at room temperature, then 12 hours in the refrigerator.
• Remove from brine, dry it, and allow it to age at a temperature between 55°F and 60°F (13°C - 16°C) with humidity at 75% to 85%.
• Turn the cheese daily for the first month, then weekly. Parmesan should age for at least 12 months for the best flavor.

The Role of Aging

Aging is where Parmesan cheese gets its distinctive flavors. Here’s what happens:

• 2-3 Months: The cheese develops a sharp, mild taste with a crumbly texture.
• 6-8 Months: Parmesan begins to develop its nutty and sweeter flavor.
• 12-18 Months: The cheese crystallizes, with intensified flavors and a denser texture.
• 24+ Months: Now, Parmesan is complex, with notes of caramel, broth, and earthy tones.

🧀 Note: Patience is key in cheese making. Don’t rush the aging process; allow the flavors to develop naturally.

Mastering the art of Parmesan cheese making at home allows you to explore the world of artisan cheese production. You'll appreciate the labor that goes into every wheel, understanding the careful balance of science and tradition. The ability to craft this gourmet ingredient from scratch not only gives you control over the quality and flavor but also enriches your culinary adventures. Enjoy the process and the results of your homemade Parmesan, savoring every bite of this exquisite, aged cheese.

What type of milk is best for Parmesan cheese?

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Whole, unpasteurized milk is best for making Parmesan cheese, as it naturally contains beneficial bacteria and enzymes. However, if unpasteurized milk is not available, pasteurized milk can be used with added calcium chloride.

How long does Parmesan cheese need to age?

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Parmesan needs to age for at least 12 months, but many prefer it aged for 24 months or longer to achieve its rich, nutty flavor and crumbly texture.

Can I use store-bought rennet?

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Absolutely, you can use either liquid or tablet rennet, typically found in cheese making supply stores or online.