Parmesan Cheese – How to Make Parmesan Cheese at Home – Original Recipe

Parmesan Cheese – How to Make Parmesan Cheese at Home – Original Recipe

Parmesan cheese is one of the most famous types of cheese originating from Italian cuisine. It is commonly used in a variety of Italian dishes, such as pizza, pasta, and other kinds of noodles. Parmesan is primarily made from skimmed milk, has a yellow color, a hard and rough texture, and is known for its strong smell. Although it is a bit difficult to make, the end result is worth it.

Ingredients:

• 5 liters of skimmed milk
• ¼ teaspoon of lipase powder (dissolved in ¼ cup of cold water) – lipase is an enzyme that helps break down fats
• 2.5 liters of purified drinking water
• ¼ tablet of rennet (dissolved in 1 cup of lukewarm water) – rennet is an enzyme extracted from the stomachs of young mammals, aiding in milk coagulation
• 1 packet of thermophilic starter culture (if solid, use one packet; if liquid, use one tablespoon) – this helps coagulate the milk
• 1 kilogram of sea salt
• Olive oil (as needed)

You can find these ingredients in cheese-making supply shops or specialized grocery stores.

How to Make Parmesan Cheese at Home:

1. Heat the Milk: Pour the milk into a large pot and heat it gently to reach a temperature of 32°C (90°F). Stir constantly to avoid scalding.

2. Add the Thermophilic Starter: Add the thermophilic starter to the warm milk and stir well. Cover the mixture and let it ferment for about 45 minutes.

3. Add the Rennet: Slowly add the dissolved rennet while gently stirring the milk from top to bottom. Let the mixture sit for 30 to 45 minutes to allow the milk to coagulate and the whey (liquid) to separate from the curds (solid).

4. Cut and Heat the Curds: Once the curds have formed, cut them into equal-sized pieces. Heat the curds slowly to 37°C (99°F), stirring constantly. Use a whisk to break the curds into smaller pieces.

5. Cook the Curds: Continue heating the curds until the temperature reaches 50°C (122°F), stirring continuously. The curds will become smaller and softer.

6. Drain the Curds: Remove the curds from the heat and allow them to rest for 10 minutes. Place the curds into a clean cheesecloth or muslin and press them in a strainer to remove excess whey. Let the curds sit for 10 minutes.

7. Press the Cheese: After draining, place the cheese in a clean cheesecloth and put it back in the strainer. Use a weight (about 10 kilograms) to press the cheese for 30 to 45 minutes. Repeat the process, reducing the weight to 5 kilograms, for another 2 hours. Every 30 minutes, rinse the cheese with cold water.

8. Final Pressing: Repeat the process one last time, pressing the cheese for a full day to completely remove the moisture.

9. Salt Brining: The next day, soak the cheese in a mixture of salt and water for 24 hours.

10. Aging the Cheese: Once salted, remove the cheese from the brine and rub it generously with olive oil. This helps prevent bacterial growth and improves the aging process. Cover the cheese and store it in a cool, dry place at a temperature between 12°C to 15°C (54°F to 59°F) for about eight months.

11. Serving: After the aging process, the Parmesan cheese can be grated or sliced as desired.

Now, your homemade Parmesan cheese is ready! We hope you enjoy this flavorful cheese made with care and patience. Bon appétit!