Скачать с ютуб How to make Parmesan Cheese || Raw Milk Cheese в хорошем качестве

How to make Parmesan Cheese || Raw Milk Cheese

#cheesemaking #homedairy #dryhollowhomestead #familymilkcow #homesteading #rawmilk Parmesan is my favorite cheese so naturally I want to make it homemade from my raw milk. This cheese has never left our homestead, from cow to cheese in less than 24 hours. Hope you enjoy. Instagram https://www.instagram.com/dryhollowho... Great quality milk buckets and so much more. https://www.shenandoahhomesteadsupply... My favorite milk jugs https://amzn.to/3BNEVRx My Amazon store front dryhollowhomestead https://www.amazon.com/shop/dryhollow... Parmesan *6 gallons raw milk (skimmed) * 3/4 cup yogurt whey or 1/2 tsp thermophilic culture * 1 tsp liquid rennet (diluted in 1/4 cup water) * 18% Salt Brine 1. Heat milk to 94°F (34°C) 2. Add the culture or yogurt whey. Stir gently up and down. Cover and allow to ripen for 45 minutes. 3. Add the rennet (diluted in 1/4 cup water) Stir gently up and down. Cover and allow to sit for 45 minutes. 4. Check for a clean break( add 5-10 more minutes) Whisk the curds. Allow to rest 10 minutes. 5. Stir gently for 1 hour slowly raising the temperature to 124°F (31°C) taking the whole hour to reach that temp. 6. Allow the curds to settle for 5 minutes. Prepare the cheese cloth and press. 7. Drain off the whey and place curds into the cloth lined mold. Press on medium pressure for 30 minutes. 8. Flip and press for 12 hours or overnight on high pressure. 9. Remove cheese from the press and place in the salt brine for 20-24 hours flipping halfway through. 10. Remove cheese and allow to air dry 2-3 days 11. Vaccum seal and age in the fridge for 12+ months Check out my blog for recipes https://dryhollowhomestead.wordpress.... Shop my kitchen My bosch mixer that I have had for years https://shareasale.com/r.cfm?b=438090... This is one of my most used kitchen essential!!!! Clean water without the extra waste of plastic. https://berkeyfiltersaffiliateprogram... My large stone bowl that I use everyday in my kitchen ( fits my large recipes for sourdough ) https://amzn.to/3V6dTgY The Danish dough whisk that I use for sourdough and much more https://amzn.to/3yzASaH My small pot with the ladle handle https://amzn.to/3Pq0ePv My favorite canning book https://amzn.to/3Lrswa4 My pressure canner that i also use as a water bath canner https://amzn.to/3BNEDKr My cast iron skillets https://amzn.to/3ShUxTS https://amzn.to/3SbEwyw My favorite milk jugs https://amzn.to/3BNEVRx My cheese pot https://amzn.to/3hzezwp The mesophilic culture I use to start cheese https://amzn.to/3SjsjYC https://cheesemaking.com/collections/... The rennet I use https://amzn.to/3Bv6jDo https://amzn.to/3X29NYl https://cheesemaking.com/collections/... The thermophilic culture I use https://amzn.to/3BMNkV7 https://cheesemaking.com/collections/... My favorite cheesemaking book https://amzn.to/3DWXd5o Cheese thermometer https://amzn.to/3E3rwYg https://cheesemaking.com/collections/... The stainless steel mesh colander https://amzn.to/3CerNWW Also check out my favorite reusable canning lids https://canninglids.com/shop#dryhollo... Disclaimer* As an Amazon Associate I earn from qualifying purchases Also you can support Dry hollow homestead through our PayPal https://www.paypal.me/DryHollowHomestead